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Smoky Maple Rum Amber - Barrel Aged

304 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 78% (brew house)
Source: EH/MD
Calories: 304 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Monday May 25th 2015
1.092
1.017
9.8%
24.7
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 53.7%
8 lb American - Munich - Light 10L8 lb Munich - Light 10L 33 10 22.6%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 5.7%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 2.8%
4 lb Maple Syrup4 lb Maple Syrup 30 35 11.3%
1 lb Turbinado1 lb Turbinado 44 10 2.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.1%
35.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 19.85 33.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.5 Boil 10 min 4.15 33.3%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.2 Boil 2 min 0.69 33.3%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 4 15 66 56 52
Add Minerals to All waters only plus 5ml 10% Phosphoric acid to Mash Water.
5gm Gypsum, 3gm Mag Sulf, 1gm Nacl, 7gm Ca Chloride, 6gm Chalk. Sparge with RO.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal RO water with Minerals +Phosphoric Fly Sparge -- 153 °F 75 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.1 gal (52.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.1 gal (4.4 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 9.11 36.5  
Mash volume with grains 11.54 46.2  
Grain absorption losses -3.8 -15.2  
Remaining sparge water volume (equipment estimates 7.6 g | 30.4 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 13.1 g | 52.4 qt) 12 48  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.61 62.4
Equipment Profile Used: System Default
 
Notes

NOTE Smoked malt is Briess Cherrywood Smoked Malt. NOTE 2 lb Maple Syrup and 1 lb Turbinado added to boil at 30 min. 2 lb Maple Syrup added to secondary fermentation. Then place in 10 Gal Oak Rum Barrel for 3 months. NOTE If using fresh Sugar Maple sap for All waters then omit the 2 lbs Maple syrup in the boil. (Recipe by Farmhouse Brewing Supply)

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  • Last Updated: 2016-03-31 16:07 UTC