View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Shipwreck Strong Ale

Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 282 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Thursday June 25th 2015

Original Gravity:

1.085

Final Gravity:

1.018

ABV (standard):

8.8%

IBU (tinseth):

42.6

SRM (morey):

19.4

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	61.3%
2 lb	German - CaraMunich III2 lb CaraMunich III	34	57	12.3%
2 lb	Brown Sugar2 lb Brown Sugar - (late boil kettle addition)	45	15	12.3%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	6.1%
0.50 lb	German - CaraAroma0.5 lb CaraAroma	34	130	3.1%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.1%
5 oz	German - Acidulated Malt5 oz Acidulated Malt	27	3.4	1.9%
16.31 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Galena0.6 oz Galena Hops	Pellet	13.2	Boil	55 min	26.71	37.5%
1 oz	Citra1 oz Citra Hops	Pellet	12.7	Boil	10 min	15.88	62.5%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Galena (Pellet)	26.71	37.5%
1 oz	Citra (Pellet)	15.88	62.5%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	Mash 7 gal at 150 (8.4 vol with 14.38 grains)	Infusion	--	150 °F	60 min
7 gal	Raise mash to 168 for 10 min	Temperature	--	168 °F	10 min
1.5 gal	Pull grains, drain, and sparge with 1.5 gal at 168	Sparge	--	168 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Cinnamon Stick	Spice	Boil	15 min.
20 oz	Fresh Pineapple	Flavor	Boil	15 min.
1 each	Whirlfloc	Fining	Boil	5 min.
4 oz	French oak soaked in Dark Cruzan Rum	Flavor	Secondary	--
2 each	Vanilla Bean	Spice	Secondary	--

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 532 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Brown Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	15	55	70	90
8.5 gallons 100% RO Water 1.3g Gypsum 4.0g Epsom Salt 3.8g Calcium Chloride 3.0g Chalk 1.2g Baking Soda
Mash Chemistry and Brewing Water Calculator

Notes

2 packs nottingham, rehydrated

Last Updated and Sharing

6,043

Views

Brews

Public: Yup, Shared
Last Updated: 2016-01-24 00:18 UTC

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 for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Wilde • 12/16/2019 at 01:42am
Instructions please....

Want no ads? Go Premium and unlock all our brewing tools!