Barbed Briar - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Barbed Briar

191 calories 23.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Darby Rose Brewing
Calories: 191 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday December 9th 2018
1.057
1.019
5.0%
31.2
9.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Maris Otter Pale (UK)10 lb Maris Otter Pale (UK) 37.7 3 75.5%
2 lb Brown Sugar2 lb Brown Sugar 44.7 15 15.1%
8 oz CaraMunich (BE)8 oz CaraMunich (BE) 32.8 50 3.8%
8 oz Munich (DE)8 oz Munich (DE) 36.8 9 3.8%
4 oz Aromatic Malt (US)4 oz Aromatic Malt (US) 34.8 20 1.9%
212 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Golding (US)1 oz Golding (US) Hops Pellet 4.5 Boil 90 min 14.9 50%
1 oz Styrian Golding (SI)1 oz Styrian Golding (SI) Hops Pellet 5.25 Boil 60 min 16.25 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak cubes Other Secondary 30 days
1 tbsp Vanilla extract Other Secondary 30 days
6 lb Butternut squash Other Boil 90 min.
1 tbsp Pumpkin pie spice Other Boil 1 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

Sprinkle brown sugar on the squash then roast in oven at 350 for a few hours. Skin and cube then chill. Warm back to room temp before putting in boil. Spice at knockout, add more spice in secondary if needed.

Last Updated and Sharing
 
251
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-12-18 23:38 UTC