Bonny Briar - Beer Recipe - Brewer's Friend

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Bonny Briar

269 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Skald Brewing
Calories: 269 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Tuesday January 21st 2020
1.081
1.019
8.2%
19.6
23.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
186 oz United Kingdom - Maris Otter Pale186 oz Maris Otter Pale 38 3.75 83%
26 oz German - Munich Dark26 oz Munich Dark 37 15.5 11.6%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2.7%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 2.7%
224 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 19.55 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - Scottish Ale OYL-015
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 407 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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
22 qt Infusion 150 °F 150 °F 60 min
Mashout Temperature 170 °F 170 °F 10 min
4 qt Sparge 170 °F 170 °F 45 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.95 23.8  
Mash volume with grains 7.07 28.3  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Cut at least three feet of grapevine, cut into 1 inch chunks and toast in oven. Add to secondary and rack beer on top of vine. Age for six months before kegging or bottling.

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  • Last Updated: 2020-07-03 03:13 UTC