Buffalo Sweat - Beer Recipe - Brewer's Friend

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Buffalo Sweat

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Tallgrass
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Tuesday April 29th 2014
1.058
1.017
5.4%
22.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 62.3%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 10.4%
1.50 lb American - Vienna1.5 lb Vienna 35 4 10.4%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.2%
9 oz American - Victory9 oz Victory 34 28 3.9%
10 oz American - Black Malt10 oz Black Malt 28 500 4.3%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 3.5%
231 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 60 min 16.26 66.7%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Boil 30 min 6.25 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp calcium chloride Water Agt Mash 1 hr.
1.50 tsp gypsum Water Agt Mash 1 hr.
1 each Whirlflock Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
12 each Oxygen Other Primary --
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 100 0
CaCl: 8 gm (~2 tsp)
CaSO4: 6.4 gm (~1.5 tsp)
(*10+ gm for hoppy beer)


For 7 gallons of strike water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Saccharification Rest Infusion -- 157 °F 60 min
Mash Out Temperature -- 168 °F 10 min
Sparge Fly Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.1 24.4  
Mash volume with grains 7.21 28.9  
Grain absorption losses -1.74 -7  
Remaining sparge water volume 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.19 g | 24.8 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Start Vol = 7.5 gal (68F), 7.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)

Whirlpool for 15 mins, then let rest for 15 mins.

Cold crash & remove all yeast before dry hopping.

From book "Craft Beer for the Homebrewer (Recipes from America's top Brewmasters)" by Michael Agnew. Supposedly taken directly from the brewmaster at Tallgrass.

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  • Last Updated: 2014-04-29 17:06 UTC