Dankapalooza - Beer Recipe - Brewer's Friend

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Dankapalooza

326 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 59.5% (brew house)
Source: Alepp
Calories: 326 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
URL: http://www.undergroundbrewers.org/snerhc/results/Results_2016.htm
Created: Tuesday March 15th 2016
1.098
1.022
10.0%
121.1
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb American - Pale 2-Row15.5 lb Pale 2-Row 37 1.8 99.4%
1.50 oz American - Black Barley1.5 oz Black Barley 27 530 0.6%
15.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 64.38 22.2%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 30 min 24.74 11.1%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 15 min 31.95 22.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 8 days 22.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.4 Dry Hop 8 days 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Booster Other Boil 15 min.
0.25 tsp Calcium Chloride Water Agt Mash 105 min.
1 tsp Gypsum Water Agt Mash 105 min.
0.50 tsp Epsom Water Agt Mash 105 min.
0.50 tsp Calcium Carbonate Water Agt Mash 105 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose       Amount: 1.9 OZ       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143 16 23 76 214 56
Norwalk, CT city water + 1/4 tsp CaCl2 + 1 tsp Gypsum + 1/2 tsp Epsom + 1/2 tsp CaCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 qt 7.25 Quarts @ 130.9 (F) Infusion -- 115 °F 15 min
10.5 qt 10.6 Quarts @ 190 (F) Infusion -- 153 °F 90 min
Starting Mash Thickness: 0.64 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.64 qt/lb 2.5 10  
Mash volume with grains 3.74 15  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.09 g | 20.4 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.7 26.8
Equipment Profile Used: System Default
 
Notes

Collect an additional 1/2 gal. of late runnings and, in a separate vessel, reduce to near syrup consistency. Add reduced runnings to boil kettle with 15 min. remaining in boil.

2nd Place - Strong Ales - SNERHC 2016



Award Winning Recipe
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  • Last Updated: 2016-11-17 13:52 UTC