Cobbler's Pale Cow Botherer - Beer Recipe - Brewer's Friend

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Cobbler's Pale Cow Botherer

160 calories 13.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ed
Calories: 160 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Sunday October 14th 2018
1.053
1.008
5.9%
31.7
12.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g United Kingdom - Maris Otter Pale1200 g Maris Otter Pale 38 3.75 22.6%
1,000 g German - Pilsner1000 g Pilsner 38 1.6 18.8%
400 g Torrified Wheat400 g Torrified Wheat 36 2 7.5%
1,000 g German - Wheat Malt1000 g Wheat Malt 37 2 18.8%
400 g Honey400 g Honey - (late boil kettle addition) 42 2 7.5%
160 g German - CaraMunich II160 g CaraMunich II 34 46 3%
160 g Belgian - Special B160 g Special B 34 115 3%
560 g German - Dark Munich560 g Dark Munich 36 10 10.5%
440 g German - Melanoidin440 g Melanoidin 37 25 8.3%
5,320 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Leaf/Whole 13.6 Boil 60 min 17.71 8.3%
20 g citra20 g citra Hops Leaf/Whole 13.6 Boil 7 min 9.51 16.7%
30 g Citra30 g Citra Hops Leaf/Whole 13.6 Boil 2 min 4.49 25%
60 g Citra60 g Citra Hops Leaf/Whole 13.6 Aroma 0 min 50%
120 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
East Oxford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
tesco ashbeck water...
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.9 L) 30.8
Mash volume with grains (equipment estimates 35.1 L) 34.1
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20
Volume into fermentor 20
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

gA huge yeast starter to make this Saison Dupont culture smash the attenuation and not stall out.
I will also be using my Inkbird controlled fermentation fridge / heater to maintain a hot fermentation.
first two days of fermentation 24C, 30C thereafter until completely attenuated. If yeast stalls I will add dry champagne yeast for a dry finish.

I fermented for around 10 days at 30C

This beer was amazing.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-07 14:14 UTC