ODR Pirate Ale - Beer Recipe - Brewer's Friend

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ODR Pirate Ale

260 calories 22.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Saturday November 14th 2020
1.079
1.014
8.6%
63.6
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 36.4%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 36.4%
12 oz American - Victory12 oz Victory 34 28 4.5%
12 oz Belgian - Special B12 oz Special B 34 115 4.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.1%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 35.23 20%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 10 min 24.98 53.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 20 min 3.4 26.7%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Clarity Ferm Other Primary --
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
7.25 gal Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.25 29  
Mash volume with grains 8.41 33.6  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 1.8 g | 7.2 qt) 2.24 9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.21 g | 24.9 qt) 5.5 22  
Total: 9.49 38
Equipment Profile Used: System Default
 
Notes

This beer was designed specifically for the rum barrel that I picked up at Bartlett distillery.

Fermentation:

  • 64F for a week
  • 69F to end of fermentation

    Add to rum barrel.
  • Sample at 2 months
  • sample at 3 months

    Rack to glass carboy with:
  • Pineapple
  • coconut

    Let sit in carboy for a month and then bottle. Rehydrate 2 grams of yeast (80F for 20 min) and add to bottling bucket with priming sugar.
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  • Last Updated: 2021-01-30 20:54 UTC