Black Umbrella - West Coast Winter Ale - Beer Recipe - Brewer's Friend

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Black Umbrella - West Coast Winter Ale

172 calories 17.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Scottish Export
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Randy Mosher
Rating:
4.00 (1 Review)

Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Wednesday April 1st 2020
1.056
1.014
5.6%
27.4
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Munich - Light 10L3.5 kg Munich - Light 10L 33 10 57.4%
1 kg Simpsons - Amber Malt1 kg Amber Malt 31.8 20.8 16.4%
0.50 kg Crisp Malting - Crystal Extra Dark - 120L0.5 kg Crystal Extra Dark - 120L 35 120 8.2%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 1.6%
0.50 kg Canada Malting - CMC 2-ROW MALT0.5 kg CMC 2-ROW MALT 36 1.75 8.2%
0.50 kg American - Victory0.5 kg Victory 34 28 8.2%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Liberty43 g Liberty Hops Pellet 4 Boil 60 min 21.06 60.6%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 15 min 2.98 19.7%
14 g Liberty14 g Liberty Hops Pellet 4 Boil 15 min 3.4 19.7%
71 g / $ 0.00
Priming
Method: co2       CO2 Level: 2.65 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 35.5
Mash volume with grains (equipment estimates 38.1 L) 39.5
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 21
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

At 0min boil add 1g nutmeg and allspice; 8g Ceylon cinnamon; 4g powdered ginger and vanilla extract

After Primary add 1.4kg dried fruit (raisin, apricot, cherries... whatever) and the zest of two oranges and two whole cloves. Pour boiling water over it and let cool and plump. Ferment with this for two more weeks. Then rack off the fruit, wait to settle then bottle/keg. Age 6 months or more.


Notes: Prepare the secondary ingredients IN the carboy and pour the boiling water in. It is difficult adding fruit into the small opening of a glass carboy. OR I may try blending it all - the small bits kept clogging the wine thief. With all the fruit left, I only packaged 17.3L. Still good, though!

Tried after 6 months - may reduce the orange and up the vanilla. Maybe even a "maltier" addition to make it bread like.

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  • Last Updated: 2020-12-03 22:21 UTC