I Got A Rock - Beer Recipe - Brewer's Friend

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I Got A Rock

242 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 90% (ending kettle)
Source: Gordon Strong
Calories: 242 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Sunday September 23rd 2018
1.072
1.024
6.3%
13.4
13.1
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Pale 2-Row10 lb Pale 2-Row 38 2.5 18.2%
6 lb German - Vienna6 lb Vienna 37 4 10.9%
4 lb American - Munich - Dark 20L4 lb Munich - Dark 20L 33 20 7.3%
2 oz United Kingdom - Brown2 oz Brown 32 65 0.2%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 3.6%
1.98 lb Flaked Wheat1.98 lb Flaked Wheat 34 2 3.6%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 3.6%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 0.9%
9 lb Pumpkin (canned)9 lb Pumpkin (canned) 1 0 16.4%
4 oz Molasses4 oz Molasses 36 80 0.5%
1 lb Cane Sugar1 lb Cane Sugar 46 0 1.8%
18 lb Pumpkin (canned)18 lb Pumpkin (canned) 1 0 32.8%
54.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 6.6 Boil 60 min 13.36 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 each Cinnammon sticks Spice Whirlpool 10 min.
3 tbsp Crystallized Ginger Spice Whirlpool 10 min.
2 each Whole Nutmeg Spice Whirlpool 10 min.
20 each Whole Allspice Spice Whirlpool 10 min.
9 each Green Cardamom pods Spice Whirlpool 10 min.
2 tsp Irish Moss Fining Boil 15 min.
2 tsp CaCl2 Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 646 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 131 °F 20 min
Infusion -- 146 °F 20 min
Infusion -- 151 °F 20 min
Infusion -- 158 °F 30 min
Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.31 gal (61.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.31 gal (13.23 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.11 gal (48.42 qt). Suggest reducing initial water volume to 9.87 gal (39.49 qt) and adding 0.11 gal (0.42 qt) sparge/top-off. 9.98 39.9  
Strike water volume at mash thickness of 1.5 qt/lb 9.98 39.9  
Mash volume with grains 12.11 48.4  
Grain absorption losses -3.33 -13.3  
Remaining sparge water volume 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 3.3 13.2  
Pre boil volume (equipment estimates 15.31 g | 61.2 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 13.69 g | 54.8 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 16.27 65.1
Equipment Profile Used: System Default
 
Notes

Wanted Golden Promise but Brewtensils was out. So used Muttons 2-row.
Added 1/4 tsp Phosphoric acid per 5 gallons.
All spices were crushed/smashed. For the cardamom, discarded the husks

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  • Last Updated: 2018-09-23 19:28 UTC