Peat & Oak - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Peat & Oak

265 calories 24.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 90 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 265 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Wednesday March 6th 2013
1.086
1.017
9.0%
39.0
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg United Kingdom - Maris Otter Pale1.1 kg Maris Otter Pale 38 3.75 67.1%
0.30 kg United Kingdom - Munich0.3 kg Munich 37 6 18.3%
0.17 kg United Kingdom - Peated Malt0.17 kg Peated Malt 38 2.5 10.4%
0.05 kg Belgian - Special B0.05 kg Special B 34 115 3%
0.02 kg Candi Syrup - Dark0.02 kg Candi Syrup - Dark 32 90 1.2%
1.64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Leaf/Whole 11 Boil 90 min 28.74 45.5%
6 g East Kent Goldings6 g East Kent Goldings Hops Pellet 6.4 Boil 15 min 10.24 54.5%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g American oak chips Other Secondary --
4 g Sherry oak chips Other Secondary --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 1.8 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 15 50 50 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 L Infusion -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 5.9
Mash volume with grains 7
Grain absorption losses -1.6
Remaining sparge water volume (equipment estimates 9.7 L) 3.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 13.1 L) 7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Going into fermentor 4.5
Total: 9.5  
Equipment Profile Used: System Default
 
Notes

Some caramelisation occurs during the boil.

Three weeks in primary and four weeks in secondary with the oak. Condition in bottle for months.

Last Updated and Sharing
 
3,753
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-06-30 11:16 UTC