Doc V's Strong Ale - Beer Recipe - Brewer's Friend

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Doc V's Strong Ale

298 calories 26.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.150 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Andrew Velkey
Calories: 298 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Monday October 16th 2017
1.090
1.017
9.7%
56.2
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 51.4%
3.75 lb Dry Malt Extract - Amber3.75 lb Dry Malt Extract - Amber 42 10 29.2%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.8%
11.35 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.9%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 14.9 Boil 60 min 45.92 33.3%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 5.5 Boil 20 min 10.27 33.3%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 6.9 Boil 0 min 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp amylase enzyme Other Primary 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: .75      
 
Target Water Profile
Newport News, Virginia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 6 13 13 62
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.99 g | 23.9 qt) 2.26 9  
Mash volume with grains (equipment estimates 5.99 g | 23.9 qt) 2.38 9.5  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.26 9
Equipment Profile Used: System Default
 
Notes

Add Cracked grains to steeping bag in 2 gals of cold water and bring up to 150F. Steep for 15 minutes, remove bag without squeezing.

Bring water up to a boil and add liquid malt and dry malt. Boil for 5 minutes before adding Columbus hops. Boil for 40 minutes then add the Mount Hood hops. Boil for 20 minutes then cover and begin cooling. Once wort hits 190F, add the Cascade hops.

Add 2 gallons of cold water to fermenter, remove hops bag from boil pot and rinse with 2 gallons of cold water. Add wort to fermenter to bring total volume to 5 gallons. Cool to 70 F, aerate, then add Amylase Enzyme and yeast.

Ferment at 65-70F for 1 week before transferring to secondary. Clear, then bottle. Prime with 3/4 cup of corn sugar.

THIS BEER WON 2ND PLACE IN THE HAMPTON ROADS BREWERS' CUP DECEMBER 2017 COMPETITION.

http://hr.brewers-cup.com/



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  • Last Updated: 2018-03-30 11:53 UTC