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BCS clone

380 calories 34.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 380 calories (Per 12oz)
Carbs: 34.6 g (Per 12oz)
Created: Monday January 18th 2021
1.114
1.023
11.9%
32.8
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb US - Pale 2-Row19 lb Pale 2-Row 37 1.8 76.2%
1.62 lb Munich - Light 10L1.62 lb Munich - Light 10L 33 10 6.5%
2.16 lb American - Caramel / Crystal 60L2.16 lb American - Caramel / Crystal 60L 34 60 8.7%
1.35 lb American - Chocolate1.35 lb American - Chocolate 29 350 5.4%
13 oz American - Blackprinz13 oz American - Blackprinz 36 500 3.3%
24.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 75 min 23.98 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 8.82 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.85 gal Strike 170 °F 155 °F 60 min
2.91 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.35 37.4  
Mash volume with grains 11.35 45.4  
Grain absorption losses -3.12 -12.5  
Remaining sparge water volume (equipment estimates 2.66 g | 10.7 qt) 1.51 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.65 g | 34.6 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.87 43.5
Equipment Profile Used: System Default
 
Notes

Secondary with bourbon soaked oak cubes for 1 to 6 months.

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  • Last Updated: 2021-01-18 02:37 UTC