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Salem Witch Trials

190 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Barry Preuett
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday September 13th 2018
1.057
1.018
5.0%
48.5
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 42.6%
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 42.6%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 6.4%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 4.3%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13 Boil 60 min 48.51 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 lb Roasted Butternut Squash Flavor Boil 90 min.
3.17 oz Flaked Oats Other Boil 15 min.
10 g Cinnamon Spice Boil 10 min.
5 g Nutmeg Spice Boil 10 min.
5 g Tumeric Spice Boil 10 min.
200 g Brown Sugar Flavor Boil 10 min.
2 tsp Vanilla Extract Flavor Kegging 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 10 0 89 85 0
Calcium Chloride = 7g
Epsom Salt = 4g
Gypsum = 3g

Chloride/Sulfate = 1.04 = Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Single Infusion Mash Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.91 15.6  
Mash volume with grains 4.85 19.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 5.31 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Strike water temp = 168F

Finished @ 1.014 (9/1/2018)

The 1/4 cup (~2 oz) of homemade vanilla extract was way to much and overpowers the beer. Next time I will drop this in half to 1/8 a cup or ~1 fluid ounce.

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  • Last Updated: 2019-10-17 18:43 UTC