Bog Beer SMASH Peatwine - Beer Recipe - Brewer's Friend

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Bog Beer SMASH Peatwine

330 calories 36.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 330 calories (Per 12oz)
Carbs: 36.9 g (Per 12oz)
Created: Wednesday May 25th 2022
1.098
1.029
9.0%
54.5
25.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - Gleneagles Premium Peated Malt6 lb Gleneagles Premium Peated Malt 37.5 3 54.5%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 9.1%
2 lb US - Home toasted peated malt2 lb US - Home toasted peated malt 37.5 20 18.2%
2 lb US - Home toasted dark peated malt2 lb US - Home toasted dark peated malt 37.5 65 18.2%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Homegrown hops0.5 oz Homegrown hops Hops Leaf/Whole 6.6 Boil 60 min 18.56 24.4%
1 oz Homegrown hops1 oz Homegrown hops Hops Leaf/Whole 6.6 Boil 30 min 28.53 48.8%
0.55 oz Homegrown hops0.55 oz Homegrown hops Hops Leaf/Whole 6.6 Boil 10 min 7.4 26.8%
2.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 tsp Baking Soda Water Agt Mash 1 hr.
0.70 tsp Epsom Salt (MgSO4) Water Agt Mash 1 hr.
0.40 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
0.40 tsp Gypsum Water Agt Sparge 1 hr.
0.60 tsp Epsom Salt Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 165 °F 152 °F 60 min
3.8 gal Sparge 168 °F 155 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6.5 26  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 7.92 31.7
Equipment Profile Used: System Default
 
Notes

Roast 20L malt at 300F for 20 minutes
Roast 40L malt at 300F for 60 minutes

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  • Last Updated: 2023-10-25 00:06 UTC