Dark Spiced Squirrel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dark Spiced Squirrel

201 calories 14 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Erik Taylor (modified from Tonsmiere/Howe)
Calories: 201 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday August 15th 2016
1.062
1.006
7.5%
27.3
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Vienna20 lb Vienna 37 4 74.1%
3 lb German - Pilsner3 lb Pilsner 38 1.6 11.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 3.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.7%
8 oz American - Chocolate8 oz Chocolate 29 350 1.9%
8 oz Belgian - Roasted Barley8 oz Roasted Barley 30 575 1.9%
8 oz Belgian - Special B8 oz Special B 34 115 1.9%
8 oz German - Carafa II8 oz Carafa II 32 425 1.9%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Styrian Goldings5 oz Styrian Goldings Hops Pellet 2.9 Boil 60 min 27.31 100%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 10 min.
8.80 g Yeast Nutrient Other Boil 10 min.
7 each Cardamom Pods (Black) Spice Boil 10 min.
5 each Star Anise Spice Boil 10 min.
3 g Grains of Paradise Spice Boil 10 min.
1 oz Orange Peel (dried) Flavor Boil 10 min.
 
Yeast
Inland Island Yeast - Saison : Farmhouse INIS-291
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Denver Water - Foothills 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 17 20 49 107
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 qt Strike water temperature 161 Infusion -- 152 °F 60 min
27.4 qt Raise temp to 168 Temperature -- 202 °F 20 min
16 qt Batch Sparge Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.44 gal (53.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.44 gal (5.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 7.11 g | 28.5 qt) 10.68 42.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 13.44 g | 53.8 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 20.43 81.7
Equipment Profile Used: System Default
 
Notes

Cold extract barley: Steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil.

Chill to 68°F (20°C), transfer to a fermenter and pitch INIS-291 yeast. Control rise after first three days at 1 - 2 degrees per day (75°F (24°C) by day 6). Let free rise to 85°F (29.4°C) thereafter.

At the end of week 2 decrease to 50°F (10°C) and hold for secondary (2 weeks minimum).

Cold crash over 48 hours to 38°F (3.3°C) prior to kegging and force carbonating.

Last Updated and Sharing
 
779
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-18 23:36 UTC