Bready Grahams - Graham Cracker Ale - Beer Recipe - Brewer's Friend

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Bready Grahams - Graham Cracker Ale

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 3.2 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: SD-SLIM
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday May 3rd 2013
1.051
1.013
5.0%
34.7
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
57.60 oz United Kingdom - Maris Otter Pale57.6 oz Maris Otter Pale 38 3.75 71.7%
3.20 oz American - Caramel / Crystal 80L3.2 oz Caramel / Crystal 80L 33 80 4%
1.60 oz United Kingdom - Chocolate1.6 oz Chocolate 34 425 2%
6.40 oz Rice Hulls6.4 oz Rice Hulls 0 0 8%
11.50 oz Honey Maid Graham Crackers11.5 oz Honey Maid Graham Crackers 0 0 14.3%
80.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Fuggles0.3 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.07 37.5%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.74 37.5%
0.10 oz Fuggles0.1 oz Fuggles Hops Pellet 4.5 Boil 7 min 1.35 12.5%
0.10 oz East Kent Goldings0.1 oz East Kent Goldings Hops Pellet 5 Boil 7 min 1.5 12.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.40 oz Brown Sugar Fining Boil 1 hr.
2 oz Bakers Chocolate (Unsweetened) Fining Boil 1 hr.
1 each Vanilla Bean Spice Primary --
0.50 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 6 Tbsp      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Sparge -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.2 8.8  
Mash volume with grains 2.6 10.4  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 3.2 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 1.67 g | 6.7 qt) 2 8  
Estimated amount in fermentor 2 8  
Total: 4.08 16.3
Equipment Profile Used: System Default
 
Notes

Fermentation should be as follows, 1 week in primary, add vanilla bean to primary during week two, rack to a secondary during week three...after three weeks keg or bottle.

OG will be significantly higher than above, due to brown sugar/graham cracker additions.

Soak Vanilla bean in vodka for 1 week minimum before adding to Primary.

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  • Last Updated: 2013-10-24 14:12 UTC