You'll Shoot Your Ale Out 2.0 - Beer Recipe - Brewer's Friend

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You'll Shoot Your Ale Out 2.0

327 calories 32.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 327 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Saturday November 9th 2019
1.098
1.023
10.8%
25.4
29.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pale Ale10 lb Pale Ale 39 2.3 58%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.9%
3 lb American - White Wheat3 lb White Wheat 40 2.8 17.4%
0.25 lb Molasses0.25 lb Molasses - (late boil kettle addition) 36 80 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Cascade1.5 oz Cascade Hops Pellet 4.3 Boil 90 min 20.11 60%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.28 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2 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
5.31 gal Strike 164 °F 152 °F 60 min
4.39 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.31 21.3  
Mash volume with grains 6.67 26.7  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 4.39 g | 17.5 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

At 5 minutes left in boil add:

 1 tsp Ground Ginger <br />
 1 tsp Ground Cinnamon<br />
 1 tsp Ground Nutmeg<br />
 .5 tsp Ground Gloves<br />
 1 oz Sweet Orange Peel<br />

Oak Chips soaked in Woodford Reserve for 2 weeks, added after fermentation for 5 days in a hop bag with marbles.
Ferment at 64*

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  • Last Updated: 2020-10-15 22:52 UTC