The Count of Tuscany - Beer Recipe - Brewer's Friend

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The Count of Tuscany

207 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday February 8th 2019
1.063
1.012
6.8%
27.3
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 69.6%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 8.7%
0.50 lb American - Rye0.5 lb Rye 38 3.5 8.7%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 4.3%
0.50 lb Honey0.5 lb Honey - (late boil kettle addition) 42 2 8.7%
5.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.10 g Nugget7.1 g Nugget Hops Pellet 13.4 Boil 60 min 23.65 36%
7.10 g East Kent Goldings7.1 g East Kent Goldings Hops Pellet 5.7 Boil 10 min 3.65 36%
5.50 g East Kent Goldings5.5 g East Kent Goldings Hops Pellet 5.7 Boil 0 min 27.9%
19.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz Fresh Genovese Basil (scored) Herb Boil 10 min.
0.20 oz Fresh Genovese Basil (scored) Herb Secondary 5 days
1.50 g Chalk Water Agt Mash 1 hr.
0.56 ml Lactic acid Water Agt Sparge 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.30 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Sparge 1 hr.
0.30 oz Fresh Genovese Basil (scored) Herb Boil --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.25 psi       Temp: 36 °F       CO2 Level: 2.7 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Mash Temperature -- 150 °F 60 min
9 qt Batch Sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.89 g | 19.6 qt) 4.66 18.6  
Mash volume with grains (equipment estimates 5.31 g | 21.3 qt) 5.08 20.3  
Grain absorption losses -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.99 g | 15.9 qt) 3.75 15  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.66 18.6
Equipment Profile Used: System Default
"The Count of Tuscany" Spice, Herb, or Vegetable Beer recipe by Pickett. BIAB, ABV 6.77%, IBU 27.3, SRM 8.89, Fermentables: (Maris Otter Pale, Flaked Wheat, Rye, Caramel / Crystal 60L, Honey) Hops: (Nugget, East Kent Goldings) Other: (Fresh Genovese Basil (scored), Chalk, Lactic acid, Calcium Chloride (dihydrate), Gypsum, Table Salt)
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  • Last Updated: 2019-08-19 17:04 UTC