Texas Yeast Scream v3 (Bochet Braggot w/ Hornindal) - Beer Recipe - Brewer's Friend

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Texas Yeast Scream v3 (Bochet Braggot w/ Hornindal)

350 calories 32.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Braggot
Boil Time: 90 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 350 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Saturday December 5th 2020
1.105
1.022
10.9%
26.5
43.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.3%
1 lb Proximity - Malted Oats1 lb Malted Oats 29.9 2.5 5.3%
4 lb TexMalt - US - TexMalt - Munich4 lb US - TexMalt - Munich 35 8.5 21.3%
5 lb TexMalt - US - TexMalt - Wildfire Pale Malt5 lb US - TexMalt - Wildfire Pale Malt 35 4 26.7%
6.25 lb US - Dark Bochet Honey6.25 lb US - Dark Bochet Honey - (late boil kettle addition) 35 80 33.3%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.9 First Wort 90 min 16.78 20.2%
0.33 oz Willamette0.33 oz Willamette Hops Pellet 4.5 Boil 15 min 2.36 13.3%
0.33 oz Willamette0.33 oz Willamette Hops Pellet 4.5 Boil 5 min 0.95 13.3%
0.33 oz Willamette0.33 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 1.17 13.3%
0.33 oz BSG - East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 5.3 Boil 15 min 2.78 13.3%
0.33 oz BSG - East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 5.3 Boil 5 min 1.12 13.3%
0.33 oz BSG - East Kent Goldings0.33 oz East Kent Goldings Hops Pellet 5.3 Whirlpool 0 min 1.38 13.3%
2.48 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.25 each camden tablet Water Agt Other 0 min.
14 g Fermaid O Other Primary 0 min.
29.47 ml Phosphoric acid Water Agt Mash 1 hr.
0.25 tsp Potassium Metabisulfite Other Kegging 0 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
0.25 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 90 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt BIAB Strike 163 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 8.81 35.3  
Mash volume with grains (equipment estimates 9.38 g | 37.5 qt) 9.81 39.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.53 2.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 4.77 g | 19.1 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.98 g | 19.9 qt) 4.75 19  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Process Planning Notes:

Not boiling down the wort to a syrup this time, instead I'm increasing the oat content in the hopes of getting better body without the overpowering flavors and fermentation issues.

During last ~20 min of mash, start the bochet in the boil kettle; if the mash goes a little long, that's fine. Rehydrate the bochet directly with first runnings when it's reached the correct color.

Pitching the yeast at 85-90f, increasing to 94 afterwards.

Add 7g of Fermaid O just after lag phase, and another 7g of Fermaid O around the 1/3 break if I can manage to time it.

Usually I keg, but I think I'll bottle this time for gifts.

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Actual OG:
Actual FG:
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Brew Day and Fermentation Notes:



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  • Last Updated: 2020-12-09 23:34 UTC