BrewDog Barrel-Aged Hinterland - Beer Recipe - Brewer's Friend

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BrewDog Barrel-Aged Hinterland

334 calories 33.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 334 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Monday February 8th 2021
1.100
1.024
10.0%
26.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.10 lb Extra Pale Malt15.1 lb Extra Pale Malt 33 1.8 68.2%
1.10 lb American - Wheat1.1 lb Wheat 38 1.8 5%
2.20 lb Flaked Oats2.2 lb Flaked Oats 33 2.2 9.9%
1.10 lb United Kingdom - Dark Crystal 80L1.1 lb Dark Crystal 80L 33 80 5%
1.65 lb Weyermann - Carafa I1.65 lb Carafa I 32 340 7.4%
1 lb Crisp Malting - United Kingdom - Chocolate Malt1 lb United Kingdom - Chocolate Malt 32.66 380 4.5%
22.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Bramling Cross12.5 g Bramling Cross Hops Pellet 6.5 Boil 60 min 6.53 14.3%
12.50 g Bramling Cross12.5 g Bramling Cross Hops Pellet 6.5 Boil 30 min 5.02 14.3%
12.50 g Sorachi Ace12.5 g Sorachi Ace Hops Pellet 11.1 Boil 30 min 8.57 14.3%
25 g Sorachi Ace25 g Sorachi Ace Hops Pellet 11.1 Boil 5 min 4.45 28.6%
25 g Northern Brewer - Williamette25 g Williamette Hops Pellet 4.1 Boil 5 min 1.64 28.6%
87.50 g / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Fly Sparge 149 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.13 g | 40.5 qt) 9.02 36.1  
Mash volume with grains (equipment estimates 11.91 g | 47.6 qt) 10.79 43.2  
Grain absorption losses -2.77 -11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Towards the end of the fermentation allow the temperature to free rise. This will let the yeast finish off the fermentation and scour off-flavors from the beer.

No Barrels to age in? Soak Oak Chips in a suitable Bourbon during conditioning. This needs 6 months to sort itself out.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-08 02:19 UTC