Pine Barrens Wild Ale - Beer Recipe - Brewer's Friend

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Pine Barrens Wild Ale

146 calories 7.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 7.7 g (Per 12oz)
Created: Wednesday July 18th 2018
1.046
1.001
5.8%
8.7
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 56.5%
3 lb Briess - Red Wheat Raw3 lb Red Wheat Raw 36.8 2 26.1%
2 lb Rice Hulls2 lb Rice Hulls 0 0 17.4%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 1 Boil 60 min 8.73 100%
2 oz / $ 0.00
 
Yeast
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced 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
12.5 qt Infusion 172 °F 158 °F --
10.5 qt cereal Decoction 158 °F 147 °F --
13 qt Batch Sparge 190 °F -- --
Starting Mash Thickness: 1.24 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.24 qt/lb 3.57 14.3  
Mash volume with grains 4.49 17.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes
  1. Mill your adjunct to the same degree of fineness as you mill the malted barley for your main mash, or slightly finer.

  2. Add 1.25 of Crushed 6-row to 3 pounds of raw wheat

  3. Add 10.5 quarts and heat to 156 and dough in until you hit the starch gelatinization temperature of 136-147. Hold the cereal mash at this temperature for about 20 minutes.

  4. After the 20 -minute rest, slowly heat the cereal mash to boiling, and allow it to boil for 30 minutes, just as if you were making oatmeal. Be sure to stir frequently to prevent scorching. This would be a good time to start heating the strike water for your main mash.


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  5. Once the 30-boil is complete, the starches are fully gelatinized and ready to be converted by the enzymes in the main mash.

  6. cool your cereal mash to the target temperature for the main mash, say 149–154°F (65–68°C), and then add it at the same time as you mash in with your strike water. However you choose to add the cereal mash to the main mash
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  • Last Updated: 2024-06-22 02:25 UTC