Cousin Boudreau's Blackened Pale Ale - Beer Recipe - Brewer's Friend

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Cousin Boudreau's Blackened Pale Ale

238 calories 28.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 238 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Wednesday October 21st 2015
1.071
1.023
6.3%
23.6
19.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb United Kingdom - Maris Otter Pale11.75 lb Maris Otter Pale 38 3.75 82.8%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 3.1%
5 oz American - Chocolate5 oz Chocolate 29 350 2.2%
7 oz American - Caramel / Crystal 40L7 oz Caramel / Crystal 40L 34 40 3.1%
1.25 lb Briess - Mesquite Smoked Malt1.25 lb Mesquite Smoked Malt 37 5 8.8%
227 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz Columbus0.44 oz Columbus Hops Pellet 17.6 First Wort 0 min 13.08 26%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.7 Boil 20 min 7.3 29.6%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 6 Whirlpool 0 min 3.21 44.4%
1.69 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 15 min.
10 oz Roasted poblano peppers, seeded Flavor Secondary 0 min.
1.75 tbsp Cracked peppercorns Spice Boil 10 min.
3 each Dried Chipotles, seeded Flavor Boil 10 min.
2 each Dried Chipotles, seeded Flavor Secondary 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
3.34 ml lactic acid 88% added to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Strike temp 163° Infusion -- 152 °F 60 min
17.5 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.21 24.8  
Mash volume with grains 7.34 29.4  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 2.57 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 5.28 g | 21.1 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.47 g | 21.9 qt) 5.25 21  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

100 peppercorns is about 2 Tbsp

If no dried chipotles available, use 1.75 tsp chipotle powder.

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  • Last Updated: 2020-08-30 15:05 UTC