Peated Vanilla Barley Wine - Beer Recipe - Brewer's Friend

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Peated Vanilla Barley Wine

350 calories 27.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Leif Gordon
Calories: 350 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Sunday February 4th 2018
1.114
1.016
12.9%
109.8
37.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Dry Malt Extract - Extra Light2.8 kg Dry Malt Extract - Extra Light 42 2.5 37.2%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 5.3%
1.50 kg German - Munich Light1.5 kg Munich Light 37 6 19.9%
0.60 kg German - Pale Wheat0.6 kg Pale Wheat 39 1.5 8%
0.20 kg German - Carafa II0.2 kg Carafa II 32 425 2.7%
0.50 kg United Kingdom - Crystal Rye0.5 kg Crystal Rye 33 90 6.6%
1.40 kg United Kingdom - Peated Malt1.4 kg Peated Malt 38 2.5 18.6%
0.13 kg United Kingdom - Roasted Barley0.13 kg Roasted Barley 29 550 1.7%
7.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Chinook100 g Chinook Hops Pellet 12 Boil 60 min 109.79 20%
400 g Cascade400 g Cascade Hops Pellet 12 Boil 0 min 80%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Eikespon fransk medium toast sterilisert i røykwhiskyover natt, tømmes i gjæringskaret når ca. 1 uke igjen av gjæring Flavor Primary 10 days
1 tsp Irish moss, dobbel mengde Fining Boil 15 min.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 60 min
5 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30 L) 24.8
Mash volume with grains (equipment estimates 33.1 L) 27.9
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 26.2 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume 18
Volume into fermentor 18
Total: 24.8  
Equipment Profile Used: System Default
 
Notes

Begynnereksperiment med å makse ut vanilje, røyk og humle. Får sjå.

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  • Last Updated: 2018-02-04 21:45 UTC