Talk Dirty to Me by Aaron Barlow - Beer Recipe - Brewer's Friend

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Talk Dirty to Me by Aaron Barlow

299 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 74% (brew house)
Source: sofroglo
Calories: 299 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Monday December 31st 2018
1.090
1.019
9.3%
38.2
18.6
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Franco-Belges Pilsen Malt6.6 lb Franco-Belges Pilsen Malt 34.8 1 35.3%
3.70 lb Pilsner (BE)3.7 lb Pilsner (BE) 36.8 1 19.8%
2.80 lb Munich (DE)2.8 lb Munich (DE) 36.8 9 15%
1.80 lb Belgian Candi Syrup - Dark1.8 lb Belgian Candi Syrup - Dark 31.8 80 9.6%
14.40 oz Red Wheat (US)14.4 oz Red Wheat (US) 37.7 2 4.8%
14.40 oz Honey 14.4 oz Honey 41.7 2 4.8%
14.40 oz Acidulated Malt (DE)14.4 oz Acidulated Malt (DE) 26.8 3 4.8%
11.20 oz Franco-Belges Vienna Malt11.2 oz Franco-Belges Vienna Malt 29.8 3 3.7%
3.20 oz Special B (BE)3.2 oz Special B (BE) 33.8 115 1.1%
3.20 oz Aromatic (BE)3.2 oz Aromatic (BE) 37.7 33 1.1%
299.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Perle (US)0.9 oz Perle (US) Hops Pellet 7.75 First Wort 90 min 22.18 32.1%
1 oz Tettnanger (DE)1 oz Tettnanger (DE) Hops Pellet 4.5 First Wort 40 min 14.31 35.7%
0.90 oz Strisselspalt (FR)0.9 oz Strisselspalt (FR) Hops Pellet 1.3 Boil 15 min 1.68 32.1%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Yeast Nutrient Other Boil 10 min.
2.50 lb Sour Cherries (Frozen) Flavor Secondary 21 days
2 oz American Oak Cubes (Med-Heavy Toast) Flavor Secondary 28 days
 
Yeast
White Labs - WLP672 - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (custom):
78.5%
Flocculation:
N/A
Optimum Temp:
70 - 95 °F
Starter:
No
East Coast Yeast Dirty Dozen
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 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 7.79 31.2  
Mash volume with grains 9.21 36.8  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume 1.72 6.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes



Tart Brett Quad with raisins and aged on Pappy bourbon soaked oak with sour cherries.

Chill wort to 100 F.

Pre acidify wort using lactic acid to PH: 4.0.

Pitch 500 ml l.brevis culture starter and blanket wort with C02 for 2-3 days until a PH of 3.4 is achieved.

Boil wort and add hops as indicated.

Chill to 70F and pitch 2000 ml Brett Starter.

Ferment for two weeks or until a stable final gravity is reached.

Transfer to secondary over sour cherries. Adding oak until desired flavor profile is achieved.

Transfer to keg under pressure and age for 4 months.

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  • Last Updated: 2019-01-01 23:58 UTC