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Old Chub Clone

280 calories 29.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.3 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Friday September 21st 2018
1.084
1.022
8.2%
40.6
21.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.30 lb American - Pale 2-Row13.3 lb Pale 2-Row 37 1.8 81%
18 oz American - Caramel / Crystal 75L18 oz Caramel / Crystal 75L 33 75 6.8%
12 oz Belgian - Munich12 oz Munich 38 6 4.6%
4 oz American - Chocolate4 oz Chocolate 29 350 1.5%
7 oz Belgian - Special B7 oz Special B 34 115 2.7%
5 oz American - Smoked Malt5 oz Smoked Malt 37 5 1.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.5%
262.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Nugget0.7 oz Nugget Hops Pellet 13 First Wort 90 min 37.62 58.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.7 Boil 10 min 2.99 41.7%
1.20 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
3g gypsum
2g cacl
1g nacl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.3 gal Temperature -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.85 g | 39.4 qt) 10.6 42.4  
Mash volume with grains (equipment estimates 11.16 g | 44.6 qt) 11.92 47.7  
Grain absorption losses -2.05 -8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 8.3 33.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 10.6 42.4
Equipment Profile Used: System Default
 
Notes

OG 1.080
FG 1.024
Brewed 9-21-18
Kegged 10-17-18
Fermented at 66F for 3 days, ramped up to 70F, and held for 3 more weeks.

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  • Last Updated: 2018-10-17 20:27 UTC