H&T Farmhouse - Garden Oak - Beer Recipe - Brewer's Friend

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H&T Farmhouse - Garden Oak

138 calories 8.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 45 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brian Waddell
Calories: 138 calories (Per 12oz)
Carbs: 8.8 g (Per 12oz)
Created: Monday January 1st 2024
1.043
1.003
5.2%
8.6
5.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Weyermann - Pilsner1500 g Pilsner 36 1.5 83.8%
140 g American - Caramel / Crystal 20L140 g Caramel / Crystal 20L 35 20 7.8%
100 g Briess - Wheat Malt, Red100 g Wheat Malt, Red 37.3 2.3 5.6%
50 g American - Carapils (Dextrine Malt)50 g Carapils (Dextrine Malt) 33 1.8 2.8%
1,790 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Perle5 g Perle Hops Pellet 5.7 Boil 30 min 8.64 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 15 min.
4 oz Oak Cubes Medium Toast Flavor Secondary 10 days
 
Yeast
Hammer and Tongs - Garden Oak
Amount:
1,000 Milliliters
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
95%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
House - Lampasas
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
2 gal Infusion 162 °F 155 °F 60 min
2 gal Sparge 170 °F 160 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 1.58 6.3  
Mash volume with grains 1.89 7.6  
Grain absorption losses -0.49 -2  
Remaining sparge water volume (equipment estimates 2.3 g | 9.2 qt) 3.16 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.13 g | 12.5 qt) 4 16  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2 g | 8 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3 g | 12 qt) 2 8  
Total: 4.74 19
Equipment Profile Used: System Default
 
Notes
  1. Brewed using yeast harvested under oak to left of shed path.
  2. Steamed Oak chips added after 2 weeks.


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  • Last Updated: 2024-04-24 19:40 UTC