Ernest T's Strong - Beer Recipe - Brewer's Friend

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Ernest T's Strong

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Olson
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday August 24th 2016
1.064
1.014
6.5%
52.4
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 60.4%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 15.1%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 15.1%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 5.7%
0.25 lb German - Red X0.25 lb Red X 36 12 1.9%
4 oz Molasses4 oz Molasses 36 80 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.67 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.67 25%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 45 min 11.48 18.8%
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 10 min 7.55 31.3%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp pH 5.2 Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
4 oz Molasses Flavor Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 172 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.32 17.3  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.03 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes

Starter with harvested stored WLP001.
Two pints of toasted oak cubes soaked with whiskey.
Ferment 14 days at 68F
Add whiskey soaked toasted oak cubes in muslin bag to fermenter and secondary to taste.

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  • Last Updated: 2016-08-26 00:41 UTC