Aged Oak - Beer Recipe - Brewer's Friend

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Aged Oak

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 88% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday April 24th 2017
1.066
1.012
7.1%
34.1
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 82.5%
10 oz Briess - Bonlander Munich10 oz Bonlander Munich 36 10 5.2%
16 oz American - White Wheat16 oz White Wheat 40 2.8 8.2%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.1%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 2.1%
194 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Waimea0.5 oz Waimea Hops Pellet 17.8 Boil 60 min 28.39 50%
0.50 oz Waimea0.5 oz Waimea Hops Pellet 17.8 Boil 5 min 5.66 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash --
4 g Calciaum Chloride Water Agt Mash --
4 g Table salt Water Agt Mash --
3 oz Oak cubes Flavor Secondary 20 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Protein Temperature -- 130 °F 15 min
1 gal Saccharification rest Infusion -- 150 °F 30 min
0.5 gal Infusion -- 156 °F 30 min
1.5 gal Infusion -- 170 °F 10 min
5 gal Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.3 21.2  
Mash volume with grains 6.27 25.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 4.46 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.77 39.1
Equipment Profile Used: System Default
 
Notes

Oak cubes - soaked in whiskey for 2 weeks, then red wine for 3 months.

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  • Last Updated: 2017-09-12 03:29 UTC