Belgium bourbon barrel quat - Beer Recipe - Brewer's Friend

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Belgium bourbon barrel quat

361 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Monroe
Calories: 361 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Friday November 15th 2019
1.109
1.018
12.0%
21.1
30.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pale Ale13 lb Pale Ale 38 3.4 74.4%
0.90 lb Belgian - Special B0.9 lb Special B 34 115 5.2%
0.80 lb Belgian - Munich0.8 lb Munich 38 6 4.6%
0.67 lb Belgian - Wheat0.67 lb Wheat 38 1.8 3.8%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 2.9%
0.40 lb Brown Sugar0.4 lb Brown Sugar 45 15 2.3%
0.20 lb Brown Sugar0.2 lb Brown Sugar 45 15 1.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 32 240 5.7%
17.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 55 min 2.74 11.1%
0.25 oz Vanguard0.25 oz Vanguard Hops Pellet 5 Boil 55 min 3.43 11.1%
1.75 oz Vanguard1.75 oz Vanguard Hops Pellet 5 Boil 20 min 14.87 77.8%
2.25 oz / $ 0.00
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
5.76 gal Strike 164 °F 154 °F 60 min
5.57 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.72 26.9  
Mash volume with grains (equipment estimates 7.75 g | 31 qt) 7.95 31.8  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 1.91 g | 7.6 qt) 1.78 7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.5 26  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.8 19.2  
Top off amount 0.2 0.8  
Going into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Add dextrose to bring gravity to 1.068
Add brown sugar to bring gravity to 1.072
Add dark brown sugar to bring gravity to 1.074
Add dark candy syrup to bring gravity to 1.077

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  • Last Updated: 2020-03-13 16:14 UTC