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Baccio Della Morte

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.67 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Skald Brewing
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.046
1.009
4.9%
16.7
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 88.2%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 2.9%
4 oz Briess - Caramel Malt - 20L4 oz Caramel Malt - 20L 35 20 2.9%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.9%
4 oz Briess - Special Roast4 oz Special Roast 33 40 2.9%
136 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.73 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
2 lb Dried Figs Other Secondary 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.2 psi       Temp: 36 °F       CO2 Level: 2.3 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
12.75 qt Infusion 154 °F 154 °F 60 min
Mashout Temperature 154 °F 170 °F 15 min
12 qt Sparge 170 °F 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.16 g | 20.7 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.67 22.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.67 g | 22.7 qt) 5.5 22  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

Chop figs and deglaze in wok over high heat with dry red wine. Rack beer in secondary on top of figs for two to four weeks.

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  • Last Updated: 2020-12-22 19:27 UTC