Warlock - Beer Recipe - Brewer's Friend

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Warlock

313 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 98%
Calories: 313 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Tuesday August 23rd 2022
1.094
1.022
9.4%
42.8
38.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb US - Pale 2-Row36 lb Pale 2-Row 37 1.8 75.9%
2.40 lb Munich - 60L2.4 lb Munich - 60L 33 60 5.1%
2.40 lb Flaked Barley2.4 lb Flaked Barley 32 2.2 5.1%
1.80 lb Dingemans - Mroost 1400 MD (Debittered black malt)1.8 lb Mroost 1400 MD (Debittered black malt) 35 525 3.8%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 2.5%
0.60 lb United Kingdom - Pale Chocolate0.6 lb Pale Chocolate 33 207 1.3%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) 1 0 6.3%
47.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
63.60 g Chinook63.6 g Chinook Hops Pellet 12 Boil 60 min 42.83 100%
63.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
58 g Roasted Pumpkin Seed Herb Mash 1 hr.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 200 50 265
5 gal Whiskey Hallow Water

10 Gallons RO

10 Gr Calcium Chloride

3 gr Sodium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
62 qt -- 152 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.32 gal (73.26 qt). Suggest reducing initial water volume to 8.45 gal (33.79 qt) and adding 6.32 gal (25.26 qt) sparge/top-off. 14.76 59.1  
Strike water volume at mash thickness of 1.33 qt/lb 14.76 59.1  
Mash volume with grains 18.32 73.3  
Grain absorption losses -5.55 -22.2  
Remaining sparge water volume 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 11.42 g | 45.7 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 18.44 73.8
Equipment Profile Used: System Default
"Warlock" Spice, Herb, or Vegetable Beer recipe by Richard F Shoff Jr. All Grain, ABV 9.44%, IBU 42.83, SRM 38.18, Fermentables: (Pale 2-Row, Munich - 60L, Flaked Barley, Mroost 1400 MD (Debittered black malt), Caramel / Crystal 60L, Pale Chocolate, Pumpkin (fresh)) Hops: (Chinook) Other: (Calcium Chloride (dihydrate), Salt, Roasted Pumpkin Seed)
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  • Last Updated: 2022-08-28 17:54 UTC