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Armadillo

287 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.9 gallons
Post Boil Size: 15.24 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 80% (brew house)
Source: me
Calories: 287 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Friday September 22nd 2023
1.087
1.016
9.4%
50.5
42.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Rahr - Standard 2-Row14 lb Standard 2-Row 36.8 1.8 28.6%
12 lb Munich - 60L12 lb Munich - 60L 33 60 24.5%
12 lb American - Vienna12 lb Vienna 35 4 24.5%
3 lb Honey Malt3 lb Honey Malt 37 25 6.1%
2 lb American - Black Malt2 lb Black Malt 28 500 4.1%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 4.1%
2 lb Cherry, dark sweet2 lb Cherry, dark sweet 6.4 0 4.1%
1 lb Peach1 lb Peach 4.05 0 2%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 2%
49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 90 min 13.84 7.1%
2 oz Artisan - Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 15 min 12.64 14.3%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 15 min 16.69 21.4%
3 oz Marsh Nasty old Yard Hops3 oz Marsh Nasty old Yard Hops Hops Leaf/Whole 7 Boil 1 min 0.84 21.4%
2 oz Zappa2 oz Zappa Hops Pellet 7 Whirlpool at 160 °F 5 min 14.3%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Whirlpool 1 min 6.44 21.4%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 oz Whirlfloc Water Agt Boil 15 min.
16 oz Oak Cubes Medium Toast Flavor Mash 0 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
2.50 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 415 B cells required
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
2.50 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 415 B cells required
- Marsh Farmhouse Slurry Brett
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 415 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Infusion 160 °F 152 °F 90 min
3 gal Fly Sparge 180 °F 180 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.78 gal (71.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.78 gal (23.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.48 gal (81.9 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 8.48 gal (33.9 qt) sparge/top-off. 16.88 67.5  
Strike water volume at mash thickness of 1.5 qt/lb 16.88 67.5  
Mash volume with grains 20.48 81.9  
Grain absorption losses -5.63 -22.5  
Remaining sparge water volume (equipment estimates 6.35 g | 25.4 qt) 6.48 25.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume (equipment estimates 17.78 g | 71.1 qt) 17.9 71.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 15.19 g | 60.8 qt) 15.24 61  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.05 g | 60.2 qt) 15 60  
Total: 23.35 93.4
Equipment Profile Used: System Default
 
Notes

A big and huge and massive oaked and infused beer with aged and stressed hops at the end to give that funky and meaty flavor...Medium and charred oak is added at the fermentation to give the barrel flavors we love. Cherries and Peaches are added to add more fodder for the aggressive brett strains. The use of Omega :Bring on the Funk" will add a bit of Bacillus that will really get the party going!! The rest of the hops i.e Mosaic Simcoe Citra and Amarillo provide the flavors of what I call the "Rocky Mtn, IPA" flavors I lve and what I really pulled off in my "Camarillo Brillo" I will age it for 2-3 months in a primary fermentation and barrel from there! Cant wait for December!!!

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  • Last Updated: 2024-05-27 23:57 UTC