CHILLA - Beer Recipe - Brewer's Friend

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CHILLA

282 calories 37 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: NICHOLAS TRUMBLEY
Calories: 282 calories (Per 12oz)
Carbs: 37 g (Per 12oz)
Created: Wednesday March 4th 2015
1.083
1.032
6.8%
40.8
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Pale 6-Row0.75 lb Pale 6-Row 35 1.8 4.9%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 19.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.3%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 1.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.6%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.6%
0.25 lb Belgian - Caramel Pils0.25 lb Caramel Pils 34 8 1.6%
8 lb American - White Wheat8 lb White Wheat 40 2.8 52.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 21.8 25%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 16.75 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 2.22 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz irish moss Flavor Boil 10 min.
 
Yeast
Wyeast - European Ale 1338
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: molasses       Amount: 8.0 oz      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 qt Infusion -- 133 °F 30 min
8.5 qt Infusion -- 155 °F 45 min
1.5 gal Sparge -- 167 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 2.79 g | 11.2 qt) 1.72 6.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Add grains to 6.5 quarts of water...
Bring temp up to 133 degrees and hold for 30 mins...
Add 2 quarts of boiling water. This should bring the temp to around 155 degrees. Hold for 45 mins...
Bring temp up to 167 degrees...
Sparge grains with 1 1/2 gallons of water at 170 degrees...
Bring wort to a boil...
60 Mins: Add Extract and 1/2 oz. Warrior hop pellets...
30 Mins: Add 1/2 oz. Warrior hop pellets...
10 Mins: Add 1/2 tsp. of Irish Moss...
5 Mins: Add 1 oz. Willamette hop pellets...
1 Min: Add 1 lbs of lactose...
Strain/sparge and transfer to fermenter with 1 1/2 gallons of cold water.
Add yeast when cool.
When bottling, I primed with 1 cup of Molasses.

For chai:
2 cups water
2 black tea bags
2 whole cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/2 tsp ground nutmeg
1/8 tsp ground allspice
2 TB pure maple syrup

In a medium-sized saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes. After 5 minutes, turn the heat back on and add the black tea bag and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh sieve

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  • Last Updated: 2015-10-17 19:17 UTC