Old School Farm house ale - Beer Recipe - Brewer's Friend

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Old School Farm house ale

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday March 16th 2020
1.054
1.016
5.1%
11.9
19.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Munich3.3 lb LME Munich 34.5 8 32.4%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 19.7%
2 lb Briess - Caramel Rye Malt2 lb Caramel Rye Malt 36.8 60 19.7%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 9.8%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2.5%
0.13 lb Briess - Black Malt - 2-Row0.125 lb Black Malt - 2-Row 25 500 1.2%
8 oz Maltodextrin8 oz Maltodextrin 39 0 4.9%
1 lb Weyermann - Oak smoked wheat1 lb Oak smoked wheat 38 2.5 9.8%
10.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 11.9 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Juniper - crushed Flavor Mash 5 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Grand Rapids, MI 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 10 10 18 26 112
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 152 °F 152 °F 60 min
5.5 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.02 8.1  
Mash volume with grains 2.45 9.8  
Grain absorption losses -0.67 -2.7  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.4 1.6  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
"Old School Farm house ale" No Profile Selected beer recipe by P2Brewing. All Grain, ABV 5.1%, IBU 11.9, SRM 19.1, Fermentables: (LME Munich, Pale 2-Row, Caramel Rye Malt, Cherry Wood Smoked Malt, Honey Malt, Black Malt - 2-Row, Maltodextrin, Oak smoked wheat) Hops: (Cluster) Other: (Juniper - crushed)
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  • Last Updated: 2020-03-18 21:03 UTC