BrewDog Barrel-Aged Hinterland Beer Recipe | BIAB No Profile Selected | Brewer's Friend
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BrewDog Barrel-Aged Hinterland

334 calories 33.4 g 12 oz
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 334 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Monday February 8th 2021
1.100
1.024
10.0%
26.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.10 lb Extra Pale Malt15.1 lb Extra Pale Malt 33 1.8 68.2%
1.10 lb American - Wheat1.1 lb Wheat 38 1.8 5%
2.20 lb Flaked Oats2.2 lb Flaked Oats 33 2.2 9.9%
1.10 lb United Kingdom - Dark Crystal 80L1.1 lb Dark Crystal 80L 33 80 5%
1.65 lb Weyermann - Carafa I1.65 lb Carafa I 32 340 7.4%
1 lb Crisp Malting - United Kingdom - Chocolate Malt1 lb United Kingdom - Chocolate Malt 32.66 380 4.5%
22.15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Bramling Cross12.5 g Bramling Cross Hops Pellet 6.5 Boil 60 min 6.53 14.3%
12.50 g Bramling Cross12.5 g Bramling Cross Hops Pellet 6.5 Boil 30 min 5.02 14.3%
12.50 g Sorachi Ace12.5 g Sorachi Ace Hops Pellet 11.1 Boil 30 min 8.57 14.3%
25 g Sorachi Ace25 g Sorachi Ace Hops Pellet 11.1 Boil 5 min 4.45 28.6%
25 g Northern Brewer - Williamette25 g Williamette Hops Pellet 4.1 Boil 5 min 1.64 28.6%
87.50 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Fly Sparge 149 °F 149 °F 60 min
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

Towards the end of the fermentation allow the temperature to free rise. This will let the yeast finish off the fermentation and scour off-flavors from the beer.

No Barrels to age in? Soak Oak Chips in a suitable Bourbon during conditioning. This needs 6 months to sort itself out.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-08 02:19 UTC
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