SchuBrew Palo Santo Project - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

SchuBrew Palo Santo Project

453 calories 48.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 453 calories (Per 12oz)
Carbs: 48.2 g (Per 12oz)
Created: Monday January 6th 2014
1.134
1.037
12.8%
50.4
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.1%
4 lb American - Wheat4 lb Wheat 38 1.8 16.8%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.2%
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 41.9%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1%
7 lb Dry Malt Extract - Light7 lb Dry Malt Extract - Light 42 4 29.4%
0.10 lb United Kingdom - Pale Chocolate0.1 lb Pale Chocolate 33 207 0.4%
1 lb Brown Sugar1 lb Brown Sugar 45 15 4.2%
23.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Warrior1.25 oz Warrior Hops Leaf/Whole 16 Boil 60 min 40.62 38.5%
1 oz Palisade1 oz Palisade Hops Leaf/Whole 7.5 Boil 15 min 7.56 30.8%
1 oz Glacier1 oz Glacier Hops Leaf/Whole 5.5 Boil 5 min 2.23 30.8%
3.25 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.94 23.8  
Mash volume with grains 7.21 28.8  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 2.79 g | 11.2 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

After fermentation I will add 1oz Palo Santo Wood

Multiple medals including 2nd place 1st round at Nationals



Award Winning Recipe
Last Updated and Sharing
 
6,887
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-11-16 17:02 UTC