Warhorse 1 Gal - Beer Recipe - Brewer's Friend

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Warhorse 1 Gal

336 calories 37.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Ulfrpsion
Calories: 336 calories (Per 12oz)
Carbs: 37.2 g (Per 12oz)
Created: Tuesday December 30th 2014
1.100
1.029
9.2%
60.5
41.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.64 lb United Kingdom - Maris Otter Pale4.64 lb Maris Otter Pale 38 3.75 60.6%
1.72 lb Honey1.72 lb Honey 42 2 22.5%
3.27 oz United Kingdom - Pale Chocolate3.27 oz Pale Chocolate 33 207 2.7%
1.09 lb Belgian - Special B1.09 lb Special B 34 115 14.2%
7.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.27 oz Spalt0.27 oz Spalt Hops Pellet 4.5 Boil 60 min 16.44 24.8%
0.27 oz Spalt0.27 oz Spalt Hops Pellet 4.5 Boil 30 min 12.64 24.8%
0.55 oz Mandarina Bavaria0.55 oz Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 31.4 50.5%
1.09 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 per lb. Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.23 8.9  
Mash volume with grains 2.7 10.8  
Grain absorption losses -0.74 -3  
Remaining sparge water volume (equipment estimates 1.67 g | 6.7 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 4.36 17.4
Equipment Profile Used: System Default
 
Notes

Use Orange Blossom Honey. Orange Rind is to add to the zest of the orange flavor -- let it sit in secondary for a very short time. Ultimate replacement is Bergamot Oranges used in perfumery.

Oranges: Zest on the colorful orange portion of the rind. Lightly crush the zest with a knife, or place into a small bag and into the freezer for 24 hours. Toss the zest into a sterilized container with grain alcohol. Let sit for 5 days, and then toss the entirety of the container into the racked beer. Best if tossed into beer at bottling for best flavor longevity.

Rack for clarity and flavor for 6 months.

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  • Last Updated: 2016-02-13 17:05 UTC