Barbed Briar - Beer Recipe - Brewer's Friend

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Barbed Briar

191 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Darby Rose Brewing
Calories: 191 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday December 9th 2018
1.057
1.019
5.0%
31.2
9.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Maris Otter Pale (UK)10 lb Maris Otter Pale (UK) 37.7 3 75.5%
2 lb Brown Sugar2 lb Brown Sugar 44.7 15 15.1%
8 oz CaraMunich (BE)8 oz CaraMunich (BE) 32.8 50 3.8%
8 oz Munich (DE)8 oz Munich (DE) 36.8 9 3.8%
4 oz Aromatic Malt (US)4 oz Aromatic Malt (US) 34.8 20 1.9%
212 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Golding (US)1 oz Golding (US) Hops Pellet 4.5 Boil 90 min 14.9 50%
1 oz Styrian Golding (SI)1 oz Styrian Golding (SI) Hops Pellet 5.25 Boil 60 min 16.25 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak cubes Other Secondary 30 days
1 tbsp Vanilla extract Other Secondary 30 days
6 lb Butternut squash Other Boil 90 min.
1 tbsp Pumpkin pie spice Other Boil 1 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

Sprinkle brown sugar on the squash then roast in oven at 350 for a few hours. Skin and cube then chill. Warm back to room temp before putting in boil. Spice at knockout, add more spice in secondary if needed.

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  • Last Updated: 2018-12-18 23:38 UTC