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#30 black braggot

223 calories 14.6 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Braggot
Boil Time: 60 min
Batch Size: 8.8 liters (fermentor volume)
Pre Boil Size: 2 liters
Pre Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Sunday August 12th 2018
1.074
1.006
9.4%
29.8
14.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
849.42 g Dry Malt Extract - Dark849.42 g Dry Malt Extract - Dark - (late boil kettle addition) 44 30 46.4%
936.17 g Honey936.17 g Honey - (late boil kettle addition) 42 2 51.2%
43.69 g United Kingdom - Peated Malt43.69 g Peated Malt - (late boil kettle addition) 38 2.5 2.4%
1,829.28 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 65 min 23.01 40%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 6.76 60%
25 g / $ 0.00
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.5 L) 2
Mash volume with grains (equipment estimates 13.5 L) 2.1
Grain absorption losses (steeping) -0
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.5 L) 2
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 8.8
Going into fermentor 8.8
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 2  
Equipment Profile Used: System Default
 
Notes

Use Briess traditional dark for DME.
Make a large starter of WLP099.
boil DME in as little water as possible. Transfer half to a sealed jar and close it sterilized.
Top the rest up to 3.6L and pitch. Aerate periodically.
When fermentation is almost done, combine the rest of the canned wort, aerate periodically.
Let it ferment out completely. Then start adding honey and yeast nutrient, gradually, while aerating and measuring gravity daily.
Stop nutrient addition and aeration when nearing the maximum possible alcohol content.

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  • Last Updated: 2019-01-12 15:35 UTC