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Toasty plum old ale

294 calories 28.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.7 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 294 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)
Created: Tuesday August 23rd 2022
1.095
1.022
9.6%
45.3
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,100 g Crisp Malting - Finest Maris Otter2100 g Finest Maris Otter 38 3 52.5%
300 g Castle Malting - Château Munich300 g Château Munich 34 12.7 7.5%
300 g Castle Malting - Château Biscuit300 g Château Biscuit 35 17 7.5%
200 g Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 60 5%
200 g Castle Malting - Château Special Belgium200 g Château Special Belgium 34 115 5%
100 g Weyermann - Carafa Special Type III100 g Carafa Special Type III 29.9 525 2.5%
400 g Weyermann - Oak Smoked Wheat Malt400 g Oak Smoked Wheat Malt 38 2 10%
150 g Molasses150 g Molasses - (late boil kettle addition) 36 80 3.8%
250 g Date250 g Date - (late boil kettle addition) 27 0 6.3%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 34.16 50%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 10 min 11.15 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 0 min.
25 g Oak Chips Other Secondary 7 days
1 tsp Yeast Nutrient Other Boil 10 min.
180 ml Bourbon Other Secondary 7 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 61 g       Temp: 20 °C       CO2 Level: 2.25 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
9 L Strike 76 °C 67 °C --
8 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.2 L) 18.2
Mash volume with grains (equipment estimates 22.6 L) 20.6
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 13.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Volume into fermentor 10
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

Soak chips for 2 weeks, add to fermenter for one week, this is going to extract a lot of tennins but it will calm down after a month of bottle conditioning

--------------------------------------------
Questions before next revision

More esters? - co pitch? Or is it too much yeast?

mash higher at around 69c for more body?

Remove smoked malt, it didn't add a thing - replace with 300g of beech smoked malt + 100 gram of crystal 60??

verdant or bry87 may help with this+adding more body because of the lower attenuation

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  • Last Updated: 2023-04-09 05:26 UTC