Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
UK East Kent Goldings0.5 oz UK East Kent Goldings Hops |
|
Pellet |
7.2 |
First Wort
|
0 min |
8.04 |
33.3% |
|
0.50 oz |
Yakima Valley Hops - Fuggle0.5 oz Fuggle Hops |
|
Pellet |
4.5 |
Boil
|
30 min |
6.38 |
33.3% |
|
0.50 oz |
East Kent Goldings0.5 oz East Kent Goldings Hops |
|
Pellet |
7.2 |
Boil
|
15 min |
6.59 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
UK East Kent Goldings (Pellet) 0.49999999885628 oz UK East Kent Goldings (Pellet) Hops |
|
8.04 |
33.3% |
|
0.50 oz |
Yakima Valley Hops - Fuggle (Pellet) 0.49999999885628 oz Fuggle (Pellet) Hops |
|
6.38 |
33.3% |
|
0.50 oz |
East Kent Goldings (Pellet) 0.49999999885628 oz East Kent Goldings (Pellet) Hops |
|
6.59 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.7 gal |
Strike |
Temperature |
-- |
165 °F |
-- |
|
4.7 gal |
Saccharification Rest |
Infusion |
-- |
156 °F |
90 min |
|
4.7 gal |
Mash-out |
Temperature |
-- |
168 °F |
10 min |
|
3.2 gal |
From Cooler |
Sparge |
-- |
165 °F |
30 min |
Starting Mash Thickness:
1.38 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 g |
Baking Soda - MASH ONLY
|
|
Water Agt |
Mash |
-- |
|
3.56 g |
CaCl - MASH ONLY
|
|
Water Agt |
Mash |
-- |
|
1.98 g |
Gypsum - MASH ONLY
|
|
Water Agt |
Mash |
-- |
|
0.60 ml |
Lactic Acid - SPARGE ONLY
|
|
Water Agt |
Mash |
-- |
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
10 min. |
|
8 oz |
Lactose
|
|
Flavor |
Boil |
5 min. |
|
4 tsp |
Yeast nutrient
|
|
Other |
Boil |
5 min. |
|
12 oz |
Bourbon
|
|
Flavor |
Secondary |
-- |
|
2 oz |
Oak Cubes - Medium Toast
|
|
Flavor |
Secondary |
-- |
|
2 tsp |
Vanilla Extract
|
|
Flavor |
Secondary |
-- |
Yeast
|
Danstar - Windsor Ale Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
64 - 70 °F |
Starter:
|
No |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
216 B cells required
|
|
|
Danstar Windsor Ale +1
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
216 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Keg
Amount: CO2 10psix5
CO2 Level: 2.2 Volumes |
Target Water Profile
Bru'n Black Full
Notes
Honey Badger doesn't like yellow fizzy beer!
This version uses Colorado Malting Co malts and Instant Oatmeal instead of Flaked Oats. It is "aged" with oak cubes & bourbon.
Grainfather
Start soaking 2 oz Medium Toast Oak cubes in 12 oz Bourbon on brew day in tightly sealed glass jar. You'll add it to secondary in about two weeks, then let it "age" for at least four weeks.
Ferment low at 65-66*F
Use pure Vanilla extract in secondary.
Put oak & bourbon into secondary after 1 week.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-04-13 15:42 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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