Forged Fat Squirrel - Beer Recipe - Brewer's Friend

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Forged Fat Squirrel

153 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: 44FORGE
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday May 18th 2020
1.047
1.008
5.0%
9.5
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 58.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 9.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.8%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 9.8%
12 oz Flaked Barley12 oz Flaked Barley 32 2.2 7.3%
8 oz American - Chocolate8 oz Chocolate - (late mash tun addition) 29 350 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - German Northern Brewer (5.4 AA)0.5 oz BSG - German Northern Brewer (5.4 AA) Hops Pellet 3.1 First Wort 0 min 3.26 20%
0.50 oz BSG - German Northern Brewer (5.4 AA)0.5 oz BSG - German Northern Brewer (5.4 AA) Hops Pellet 3.1 Boil 10 min 2.07 20%
1 oz Saaz (3.5 AA)1 oz Saaz (3.5 AA) Hops Pellet 2.8 Boil 10 min 4.12 40%
0.50 oz BSG - Cascade0.5 oz Cascade Hops Pellet 8.3 Dry Hop 3 days 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Nutella Flavor Boil 10 min.
1 tsp Citric acid Water Agt Mash 0 min.
1 tsp Calcium Chloride Water Agt Mash 0 min.
1 tsp Calcium carbonate Water Agt Mash 0 min.
0.50 tsp Brew salt Water Agt Mash 0 min.
0.50 tsp Magnesium Chloride Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
3 oz Butterscotch morsels bakers corner Flavor Boil 10 min.
4 oz Peanut butter Flavor Boil 10 min.
4 tsp Yeast nutrients carlson Water Agt Boil 10 min.
2 oz Peanut butter Flavor Primary 3 days
2 oz Semi sweet chocolate morsels Flavor Primary 3 days
2 oz Butterscotch morsels Flavor Primary 3 days
2 oz Nutella Flavor Primary 3 days
8 tbsp Cane sugar Other Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 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
6 gal Steeping 165 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.6 qt) 7.53 30.1  
Mash volume with grains (equipment estimates 9.23 g | 36.9 qt) 8.35 33.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Volume into fermentor 5.5 22  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Mash at 152 F for 60 minutes in approx 5 gal water.
(Mashed for 90 min)
Mash SG 1.047 (in 5 gallons)
Remove bag and place in spare bucket. Sparge and drain.
Fill up kettle to 6 gal

Boil for 60 minutes.
FWH the German hops first wort
Add the Saaz And German norther brewer hops for the last 10 minutes of the boil along with Nutella, butterscotch Morsels and peanut butter.

Ferment at 62-65 F for 3 days. Then make a hop tea from 0.5 oz cascade and steep for 20min.
Add 2 oz each semi sweet chocolate morsels, butterscotch morsels, peanut butter and Nutella.

I added and dissolve 8tbsp sugar of cane sugar to kick fermentation back up a notch Since it tasted not clean and was eventually a little to cold fermented. Tomorrow it should be warmer weather and the garage should heat up and the yeast hopefully cleans after itself. Fee free to leave the sugar out if you make this.

Give it about 10 more days then days then transfer into keg to cold crash with 1 tsp gelatin dissolved in heated water.
Check after 2-5 days.

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  • Last Updated: 2020-05-22 03:46 UTC
  • Snapshot Created: 2020-05-18 19:00 UTC