Maltasaur - Beer Recipe - Brewer's Friend

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Maltasaur

352 calories 34.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Gentlemalt
Calories: 352 calories (Per 330ml)
Carbs: 34.9 g (Per 330ml)
Created: Thursday February 22nd 2018
1.113
1.027
11.4%
86.3
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 9.5%
0.50 kg Belgian - CaraVienne0.5 kg CaraVienne 34 20 4.7%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 4.7%
1 kg Belgian - Special B1 kg Special B 34 115 9.5%
6 kg German - Rye6 kg Rye 38 3.5 56.9%
0.30 kg German - Abbey Malt0.3 kg Abbey Malt 33 17 2.8%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 4.7%
0.75 kg Maple Syrup0.75 kg Maple Syrup - (late boil kettle addition) 30 35 7.1%
10.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 12.5 Boil 60 min 35.12 33.3%
30 g Warrior30 g Warrior Hops Pellet 14.7 Boil 90 min 44.19 33.3%
30 g Columbus30 g Columbus Hops Pellet 12.5 Boil 5 min 7 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Flacked Oak (burbon) Spice Primary 36 days
50 g Flacked Oak (burbon) Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature -- 68 °C 60 min
17 L MashOut -- -- 75 °C 10 min
Starting Mash Thickness: 1.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.7 L/kg 16.7
Mash volume with grains 23.1
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 21.5 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 22
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

500ml Maple syrup before boil, 250 ml Maple syrup in flame out. 50g Flacked Oaks for PF together with yeast. 50g Flaked Oaks for SF. PF 36 days 20C. SF 13 days - 17C, 8 days - 10C.

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  • Last Updated: 2018-03-22 21:06 UTC