WojOak - Beer Recipe - Brewer's Friend

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WojOak

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.33 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jeremy Komito
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday February 19th 2022
1.061
1.011
6.5%
49.1
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 76%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 8%
1 lb American - Chocolate1 lb Chocolate 29 350 8%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 43.38 50%
0.50 oz Yakima Chief Hops - US Golding0.5 oz US Golding Hops Pellet 4.9 Aroma 15 min 4.06 25%
0.50 oz Yakima Chief Hops - US Golding0.5 oz US Golding Hops Pellet 4.9 Aroma 5 min 1.63 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash --
1 each Whirlfloc Fining Boil 10 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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
19 qt Dough-In Strike 156 °F 152 °F 10 min
Mash Infusion 152 °F 152 °F 60 min
Mashout Temperature 152 °F 170 °F 15 min
12 qt Batch 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 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.46 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.33 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Soak oak cubes In at least two cups of bourbon. Add cubes and bourbon to secondary after transfer. Allow to age on oak for a full month.

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  • Last Updated: 2022-02-19 03:44 UTC