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Night Train

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 50% (brew house)
Source: HBT
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Wednesday January 14th 2015
1.078
1.019
7.7%
133.4
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 88.2%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.9%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 66.63 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 45 min 61.16 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 2 min 5.63 33.3%
3 oz / $ 0.00
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 1.61 g | 6.5 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.61 g | 22.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

recipe taken pretty much exactly from http://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/

most of the beer was aged on cognac soaked oak cubes.

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  • Last Updated: 2019-06-10 17:15 UTC