Solera Bourbon Barrel Refilll 2 - Beer Recipe - Brewer's Friend

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Solera Bourbon Barrel Refilll 2

230 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday October 1st 2015
1.070
1.013
7.5%
56.7
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 83.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.5%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.8%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 49.5 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.7 Boil 15 min 7.22 50%
2 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:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 484 B cells required
1.00 L SLURRY
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 484 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
SUGAR GROVE, NC (Dale's well water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 4 4 2 3 60
source water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.19 40.8
Equipment Profile Used: System Default
 
Notes

2 tsp calcium chloride mash
mash was low, 151F
1/8tsp yeast nutrient, whirlfloc 10min
5.8 gal primary
O2 45 sec
78F 1L safale05 slurry
1.070 SG

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  • Last Updated: 2015-10-01 16:59 UTC