Snowy Owl Ale - Beer Recipe - Brewer's Friend

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Snowy Owl Ale

258 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: MTA
Hop Utilization: 90%
Calories: 258 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Saturday September 3rd 2016
1.077
1.023
7.1%
39.6
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 lb United Kingdom - Maris Otter Pale10.2 lb Maris Otter Pale 38 3.75 79.7%
0.68 lb Belgian - Special B0.68 lb Special B 34 115 5.3%
0.56 lb Briess - Bonlander Munich0.56 lb Bonlander Munich 36 10 4.4%
0.56 lb American - Carapils (Dextrine Malt)0.56 lb Carapils (Dextrine Malt) 33 1.8 4.4%
0.30 lb Belgian - Biscuit0.3 lb Biscuit 35 23 2.3%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2%
12.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.58 oz Columbus0.58 oz Columbus Hops Pellet 15 Boil 60 min 29.94 22.5%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 5 min 2.81 38.8%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Whirlpool at 212 °F 0 min 6.82 38.8%
2.58 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.28 each Whirfloc tablet Fining Boil 15 min.
1.92 tsp Yeast Nutrient Other Boil 10 min.
0.45 tsp Allspice Spice Primary --
0.90 tsp Cinnamon Spice Primary --
0.45 tsp Nutmeg Spice Primary --
7.72 each Whole Cloves Spice Primary --
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: TBD       CO2 Level: 2.7 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.16 gal Strike at 164.6 Infusion -- 152 °F 60 min
3.17 gal Batch Sparge -- 167 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.16 16.6  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.6 -6.4  
Remaining sparge water volume (equipment estimates 3.79 g | 15.1 qt) 3.39 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.1 g | 24.4 qt) 5.7 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.54 18.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 4.5 18  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

Originally planned to use Mt Rainer hops at 5 and 0 minutes but substituted with German Hallertau. Adjusted hop quantities to hit 45 IBUs.

I might add cocoa nibs during secondary just to pump up the chocolate flavors. Recommendation is to use 3.6 oz of cocoa nibs for 3 gal up to 4.2 oz for 3.5 gal (1.2 oz per gallon).

The cold crashed sample has nice malty and hoppy flavors. The hops have imparted some nice spicy notes that will be great when the weather gets colder.

Prepared the spice tea as follows (note this is for packaging 2.6 gal):
1/4 tsp ground allspice
1/4 tsp ground nutmeg
5 each whole cloves
1/2 to 3/4 a stick of cinnamon
0.05 oz of tangerine zest

Mixed the above in 1 cup of beer with 2.8 oz of priming sugar (corn) and boiled for 4 minutes. Poured the tea into a French press and let it seep for 15 minutes before cooling to room temperature. Depressed the plunger on the French press and poured the tea into the beer. Bottled as always. Primed for 2.6 to 2.7 vol of CO2 (the beer was flat prior to bottling).

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  • Last Updated: 2017-12-06 01:03 UTC