Experiment III - Beer Recipe - Brewer's Friend

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Experiment III

475 calories 40.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 2.64 gallons (fermentor volume)
Pre Boil Size: 3.04 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Michael Salsbury
Calories: 475 calories (Per 12oz)
Carbs: 40.7 g (Per 12oz)
Created: Thursday April 4th 2019
1.142
1.026
15.2%
56.4
8.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 75.7%
2 oz American - Caramel / Crystal 20L2 oz Caramel / Crystal 20L 35 20 0.9%
4 oz Belgian - CaraVienne4 oz CaraVienne 34 20 1.8%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 21.6%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 9.6 Boil 25 min 24.86 30.8%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 9.6 Boil 10 min 12.97 30.8%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 9.6 Boil 5 min 7.13 30.8%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.3 Boil 60 min 11.45 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g White Labs - Ultra-Ferm WLN4100 Other Mash 90 min.
0.50 tsp Gypsum Water Agt Mash 90 min.
0.50 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
1.50 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin, Ohio
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 qt Mash in Temperature -- 140 °F 20 min
Alpha Amylase Temperature -- 149 °F 60 min
Beta Amylase Temperature -- 158 °F 30 min
Mash Out Temperature -- 168 °F 10 min
4 qt Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.08 16.3  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 1.56 g | 6.2 qt) 0.34 1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 3.04 12.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 2.64 10.6  
Going into fermentor 2.64 10.6  
Total: 4.42 17.7
Equipment Profile Used: System Default
 
Notes

This my third experimental high-gravity beer. The first came out at 20.7% ABV and was based on a pale ale. It was surprisingly drinkable for the gravity, but flat. The second was based on an English Old Ale and came out at 17.2% ABV. This third is an attempt to make a Pale Ale based recipe at 14% ABV. I'll be using glucoamylase to help ensure good fermentability along with a longer mash time. A drop or two of glucoamylase in the fermenter should help, too.

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  • Last Updated: 2019-04-10 00:08 UTC