2017 - 07/25/17 - 1860 Truman Double Export -v2 - Beer Recipe - Brewer's Friend

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2017 - 07/25/17 - 1860 Truman Double Export -v2

219 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 14.1 °P (recipe based estimate)
Efficiency: 63% (brew house)
Source: Ron Pattinson / Dr. Sherlock Alterations
Calories: 219 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday July 24th 2017
16.2 °P
4.0 °P
6.6%
79.9
34.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 84.2%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.5%
8 oz German - CaraHell8 oz CaraHell 34 11 3.5%
8 oz German - De-Husked Caraf III8 oz De-Husked Caraf III 32 470 3.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.5%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 47.93 27%
1.70 oz Goldings1.7 oz Goldings Hops Pellet 4.5 Boil 30 min 20.13 45.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 11.84 27%
3.70 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 155 °F 6 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.66 g | 14.6 qt) 2.82 11.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin


Version 2 notes:
This beer is really good. A bit harsh on finishing hops, could be dialed down a bit. Smooth malt bill makes this beer very balanced.


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  • Last Updated: 2017-09-11 18:48 UTC