MacEanruig's Beinn Dubhar Leann Fraoch - Beer Recipe - Brewer's Friend

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MacEanruig's Beinn Dubhar Leann Fraoch

306 calories 34.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.381 gallons
Efficiency: 75% (brew house)
Source: Ken Henderson
Calories: 306 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Monday August 27th 2012
1.091
1.027
8.5%
42.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 75.4%
2 lb Honey 2 lb Honey 42 2 11.6%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.8%
0.25 lb United Kingdom - Peated Malt0.25 lb Peated Malt 38 2.5 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Kent Goldings2.5 oz Kent Goldings Hops Pellet 5.5 Boil 80 min 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Heather Tips Herb Boil 1 hr.
2 oz Bog Myrtle Herb Boil 45 min.
0.25 oz Irish Moss Fining Boil 15 min.
4 oz Heather Tips Herb Boil 10 min.
4 oz Heather Tips Herb Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.064 Add 185° to Mash Tun, close lid for 5-10min to pre-heat, then bring water temp down to 166° and add grain for Conversion/Saccharification Rest Infusion -- 152 °F 90 min
9.543 Sparge #1 Sparge -- 172 °F 30 min
9.543 Sparge #2 Sparge -- 172 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.67 26.7  
Mash volume with grains 7.89 31.6  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 2.71 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7.38 29.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Wort Yield from Mash/Sparge 7.381 gal
Top Up Kettle Water 0 gal
Pre-boil Wort Vol (room temp) 7.097 gal
Pre-boil Wort Volume (hot) 7.381 gal
Boil Time 90 min
Post-boil Wort Volume (hot) 5.720 gal
Top Up Fermenter Water 0 gal
Batch Size (Chilled Wort Vol) 5.500 gal

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Mash grain in 4.766 gals (19.064qt) of water at 152° F for 90 minutes. Vorlauf 2-4qt and let drain at a trickle.
Sparge with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.
Sparge once more with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.

Collect total of approx 7.75 gallons of wort.
Total boil time is 90 minutes.
After 10 mins of boil, add hops.
After 30 mins of boil, add first addition of Heather flowers.
After 45 mins of boil, add Bog Myrtle.
15 mins prior to flame out, add Irish Moss.
10 mins prior to flame out add second addition of Heather flowers.
10 mins prior to flame out, submerge wort chiller in wort.
At flame out, whirlpool. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter and "dry hop" with remaining Heather.
Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking. Or Keg and drink in a few days.

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This is my signature Heather Ale. On 09/11/12 I was able to brew this with 73% efficiency. Not bad for a high gravity beer.

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  • Last Updated: 2012-09-12 16:06 UTC