Bad Ash - Beer Recipe - Brewer's Friend

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Bad Ash

256 calories 20.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt
Calories: 256 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)
Created: Thursday September 14th 2017
1.078
1.012
8.7%
16.4
25.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Munich Dark8 lb Munich Dark 34 32 57.1%
2 lb American - Pilsner2 lb Pilsner 37 1.8 14.3%
1 lb German - CaraRed1 lb CaraRed 34 20 7.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 7.1%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 7.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.35 100%
1 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 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
6.5 gal Initial Mash Infusion -- 169 °F 60 min
0.85 gal Sparge 1 Sparge -- 168 °F 10 min
0.85 gal Sparge 2 Sparge -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.12 g | 8.5 qt) 2.18 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.18 32.7
Equipment Profile Used: System Default
 
Notes

Need to determine spice mix to add to fermentation - aiming for a "tastes like liquid fall" but without too much fucking pumpkin spice.

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  • Last Updated: 2019-05-16 14:15 UTC