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Peat & Oak

265 calories 24.1 g 330 ml
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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.

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  • Last Updated: 2014-06-30 11:16 UTC