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H&T Farm - Garden Oak ver02

167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brian Waddell
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Tuesday June 11th 2024
1.052
1.004
6.3%
2.3
4.3
5.9
22.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,800 g Great Western - Superior Pilsen (1.6 °L)2800 g Superior Pilsen (1.6 °L) $ 1.30 / lb
$ 8.02 		35 1.6 63.6%
900 g Great Western - Superior Pilsen (1.6 °L)900 g Superior Pilsen (1.6 °L) $ 1.30 / lb
$ 2.58 		35 1.6 20.5%
500 g Flaked Wheat500 g Flaked Wheat $ 0.01 / g
$ 5.00 		34 2 11.4%
100 g Briess - Caramel Malt - 20L100 g Caramel Malt - 20L $ 0.01 / g
$ 1.00 		35 20 2.3%
100 g Briess - Carapils Malt100 g Carapils Malt $ 0.01 / g
$ 1.00 		34.5 1.5 2.3%
4,400 g / $ 17.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Lambic Hops100 g Lambic Hops Hops $ 0.01 / g
$ 1.00 		Pellet 0.1 Boil 60 min 1.68 66.7%
50 g Lambic Hops50 g Lambic Hops Hops $ 0.01 / g
$ 0.50 		Pellet 0.1 Boil 30 min 0.64 33.3%
150 g / $ 1.50
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Whirlfloc Water Agt Boil 5 min.
 
Yeast
Hammer and Tongs - Garden Oak
Amount:
1,000 Milliliters
Cost:
Attenuation (avg):
95%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
0.50 Each
Cost:
$ 5.99 / each
$ 3.00
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 3.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.4 oz       Temp: 68 °F       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
2.5 gal Majority of grain bill Infusion 162 °F 155 °F 60 min
1.3 gal Cereal Rest (Pils Malt and Flaked Wheat Infusion 113 °F 113 °F 15 min
6 gal Sparge 170 °F 160 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.15 12.6  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.31 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.95 g | 23.8 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 4.25 17  
Total: 7.46 29.9
Equipment Profile Used: System Default
 
Notes


The beer is called after the place where the wild yeast was captured -the dive boat, The Giant Stride. The boat is situated on Lake Travis, Texas

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  • Last Updated: 2026-02-04 13:01 UTC