Whisky Biscuit - Beer Recipe - Brewer's Friend

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Whisky Biscuit

261 calories 32.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 80 liters
Post Boil Size: 80 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 261 calories (Per 330ml)
Carbs: 32.3 g (Per 330ml)
Created: Monday September 12th 2022
1.083
1.029
7.1%
0.0
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Canada Malting - CMC 2-ROW MALT15 kg CMC 2-ROW MALT 36 1.75 65.2%
4 kg Great Western - Brumalt4 kg Brumalt 36 20 17.4%
2 kg Canada Malting - WHITE WHEAT MALT2 kg WHITE WHEAT MALT 38.1 3.5 8.7%
2 kg Flaked Corn2 kg Flaked Corn 40 0.5 8.7%
23 kg / $ 0.00
 
Yeast
Pathfinder - TY48 Turbo Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
27 - 36 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 560 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 80 L. Suggest reducing initial water volume to 45.4 L and adding 34.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 87.17 L. Suggest reducing strike water volume to 30.22 L and adding 41.77 L sparge/top-off. 72
Strike water volume at mash thickness of 3.1 L/kg 72
Mash volume with grains 87.2
Grain absorption losses -23
Remaining sparge water volume 31.9
Mash Lauter Tun losses -0.9
Pre boil volume 80
Boil off losses  
Post boil Volume 80
Going into fermentor 80
Total: 103.9  
Equipment Profile Used: System Default
"Whisky Biscuit" No Profile Selected beer recipe by Gabichou. All Grain, ABV 7.1%, IBU 0, SRM 8.17, Fermentables: (CMC 2-ROW MALT, Brumalt, WHITE WHEAT MALT, Flaked Corn)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-09-12 17:03 UTC