St.Patrick's Bane - Beer Recipe - Brewer's Friend

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St.Patrick's Bane

191 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday January 6th 2018
1.063
1.009
7.1%
67.9
25.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g German - CaraAroma100 g CaraAroma 34 130 4%
100 g German - Carafa I100 g Carafa I 32 340 4%
100 g Flaked Oats100 g Flaked Oats 33 2.2 4%
1,500 g United Kingdom - Maris Otter Pale1500 g Maris Otter Pale 38 3.75 60%
200 g Brown Sugar200 g Brown Sugar - (late boil kettle addition) 45 15 8%
300 g German - CaraMunich I300 g CaraMunich I 34 39 12%
200 g German - Rye200 g Rye 38 3.5 8%
2,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 12.5 First Wort 0 min 42.68 6.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 5 min 18.88 19.4%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 5 min 6.29 6.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Aroma 0 min 19.4%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Aroma 0 min 12.9%
10 g Saaz10 g Saaz Hops Pellet 3.5 Aroma 0 min 6.5%
10 g Saaz10 g Saaz Hops Pellet 3.5 Aroma 0 min 6.5%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 22.6%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar solution in bottling bucket       Amount: 50g in 200ml pre-boiled warm water       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ueno danchi 4 chome well water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 12 0 0
Local tap water used.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L MO Infusion -- 65 °C --
5 L others Infusion -- 68 °C --
2 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.4 L) 10.2
Mash volume with grains (equipment estimates 19.9 L) 11.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.2 L) 7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 9
Volume into fermentor 9
Total: 10.2  
Equipment Profile Used: System Default
 
Notes

15g Morgans American Ale yeast (S05 repackaged). Rehydrated at 30c.
This is an experimental Black IPA I've designed for St.Patrick's Day, but in reality, I won't get the best from it until the Summer after a lengthy bottle conditioning period.
It will be interesting to taste the Rye in this. From the product description from Weyermann it seems it should play nicely, but if it adds the earthy spiciness I've heard, it will add an interesting twist...or just make for a beer with an identity crisis. Who knows?
Brew day 28/01/18. No problem with mash temps, but efficiency not there yet. Ended up 8 liters into the fv with og 1.050...quite away from target 1.063...

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  • Last Updated: 2018-03-30 22:22 UTC