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Grizzly Bear

249 calories 25.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Saturday November 14th 2020
1.075
1.019
7.3%
36.1
29.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Vienna13 lb Vienna 35 4 70.3%
4 lb Munich4 lb Munich 37 6 21.6%
0.50 lb Weyermann - Caramunich Type 20.5 lb Caramunich Type 2 34 45 2.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil at 212 °F 75 min 24.49 50%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil at 212 °F 15 min 11.63 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.1 oz       Temp: 72 °F       CO2 Level: 2.7 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
6.5 gal Strike 165 °F 159 °F 60 min
2.8 gal Sparge 159 °F 159 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.98 g | 39.9 qt) 8.56 34.3  
Mash volume with grains (equipment estimates 11.46 g | 45.8 qt) 10.04 40.2  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) 6 24  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Fermentation is 6 months
Primary for 6 weeks
Transfer to secondary including rum oak for 3 months
Add currants and set for another 6 weeks or until airlock is still
Remove fruit and chill for 2 weeks

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  • Last Updated: 2021-03-07 23:14 UTC