Hither and Thither wit - Beer Recipe - Brewer's Friend

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Hither and Thither wit

241 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: gluten free
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday November 9th 2019
1.073
1.015
7.6%
26.1
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Brown Rice Syrup - Gluten Free7 lb Brown Rice Syrup - Gluten Free 44 2 63.6%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 9.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 45 min 23.11 50%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 5 min 2.94 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet orange peel Spice Primary 0 min.
1 oz Lemon peel Spice Primary 0 min.
1 oz Ground Coriander Spice Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.8 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
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 (equipment estimates 6.88 g | 27.5 qt) 7.39 29.5  
Mash volume with grains (equipment estimates 7.04 g | 28.2 qt) 7.55 30.2  
Grain absorption losses -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.61 2.5  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 7.39 29.5
Equipment Profile Used: System Default
 
Notes
  1. Add 4 gallons distilled water to brew pot.
  2. Bring water to 156 and add oats and corn
  3. Steep for 15mins then rinse with cold water to achieve 7gals
  4. Add 7 lb sorghum extract and candy syrup.
  5. Bring to a boil. Stir to prevent scorching.
  6. Place bitter hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
  7. At 40mins add Mt Hood hops.
  8. At flame out add honey and aromatics.
  9. After chilling wort to 75 pour into primary fermentor and let sit for 2 weeks at 64-70.
  10. Strain and rack into secondary fermentor and let claify for a week.
  11. Bottle.


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  • Last Updated: 2021-07-04 13:23 UTC