Dark Voyager - Beer Recipe - Brewer's Friend

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Dark Voyager

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 35% (brew house)
Source: 4 Elements Brewing
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday April 28th 2019
1.061
1.013
6.3%
41.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 51.3%
2 lb German - Dark Munich2 lb Dark Munich 36 10 10.3%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 5.1%
1 lb Briess - Caramel Malt - 90L1 lb Caramel Malt - 90L 34.5 90 5.1%
1.50 lb United Kingdom - Black Patent1.5 lb Black Patent 27 525 7.7%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 7.7%
2.50 lb Belgian Candi Sugar - Dark (275L)2.5 lb Belgian Candi Sugar - Dark (275L) 38 275 12.8%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 12.5 Boil 60 min 24.26 50%
0.50 oz Brewer's Gold0.5 oz Brewer's Gold Hops Pellet 8.9 Boil 60 min 17.27 50%
1 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
7.5 gal Infusion 168 °F 156 °F 60 min
1.8 gal Steeping 170 °F 170 °F --
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 1.27 g | 5.1 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Jefferson Bourbon Staves aged in jefferson bourbon for about 1-2 months.

Add 2 cubed barrel staves to secondary.

Cold crash down to 54 degrees for 24 hours, then keg.

Added 4 oz whiskey/barrel solution to beer at keg transfer.

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  • Last Updated: 2020-01-20 02:55 UTC