SchuBrew Barrel Aged EIS Quad - Beer Recipe - Brewer's Friend

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SchuBrew Barrel Aged EIS Quad

293 calories 24.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Monday March 6th 2017
1.089
1.014
9.8%
24.9
20.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.36 lb American - Pale 2-Row20.36 lb Pale 2-Row 37 1.8 71.3%
1.45 lb Belgian - Special B1.45 lb Special B 34 115 5.1%
1.31 lb American - Munich - Light 10L1.31 lb Munich - Light 10L 33 10 4.6%
1.09 lb American - White Wheat1.09 lb White Wheat 40 2.8 3.8%
1.45 lb Corn Sugar - Dextrose1.45 lb Corn Sugar - Dextrose 46 0.5 5.1%
1.45 lb Brown Sugar1.45 lb Brown Sugar 45 15 5.1%
1.45 lb Candi Syrup - Belgian Candi Syrup - D-901.45 lb Belgian Candi Syrup - D-90 32 90 5.1%
28.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.73 oz Warrior0.73 oz Warrior Hops Pellet 16 Boil 60 min 22.93 33.5%
1.45 oz Saaz1.45 oz Saaz Hops Pellet 3.5 Boil 5 min 1.99 66.5%
2.18 oz / $ 0.00
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.87 gal (59.48 qt). Suggest reducing initial strike volume to 10.06 gal (40.25 qt) and adding 2.87 gal (11.48 qt) sparge/top-off. 12.93 51.7  
Strike water volume (equipment estimates 12.52 g | 50.1 qt) 12.93 51.7  
Mash volume with grains (equipment estimates 14.45 g | 57.8 qt) 14.87 59.5  
Grain absorption losses -3.03 -12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 9.58 g | 38.3 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 8 32  
Volume into fermentor 8 32  
Total: 12.93 51.7
Equipment Profile Used: System Default
 
Notes

Once done fermenting. EIS in keg. Transfer to a glass carboy age with bourbon soaked oak chips until flavor is reached

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  • Last Updated: 2017-03-06 15:32 UTC