Good Friday 2019 - Beer Recipe - Brewer's Friend

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Good Friday 2019

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday May 5th 2019
1.070
1.018
6.9%
60.1
28.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 53.6%
8 lb American - Red Wheat8 lb Red Wheat 38 2.5 28.6%
2 lb American - Chocolate2 lb Chocolate 29 350 7.1%
2 lb American - Special Roast2 lb Special Roast 33 50 7.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 8 Boil 60 min 21 40%
2 oz Pacific Jade2 oz Pacific Jade Hops Pellet 13 Boil 60 min 37.54 40%
1 oz Pacific Jade1 oz Pacific Jade Hops Pellet 13 Boil 2 min 1.59 20%
5 oz / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 271 B cells required
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brewhaus City Water
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
Protein Rest Infusion -- 135 °F 20 min
Saccrification Decoction -- 153 °F 45 min
Mash Out Decoction -- 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: 13.69 gal (54.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.69 gal (6.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 6.94 g | 27.8 qt) 7.25 29  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.69 g | 54.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

Over-pitched the yeast, but racked it off immediately.

Made a started with Nottingham, but it was dead so added Danstar Munich (on-hand). Emptied the fermenter from an Irish Red and left the yeast - filled wort on top of this yeast AND added the starter. This was too much, but I think it wasn't a problem - maybe I got lucky.

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  • Last Updated: 2019-05-05 14:35 UTC