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33A Wood Aged Beer

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ATGANI Brew Co
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday April 5th 2020
1.044
1.010
4.4%
39.5
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 73.7%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 16.8%
0.45 kg Gladfield - Roast Barley0.45 kg Roast Barley 32.7 507 9.5%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 8.5 Boil 60 min 20.65 22.2%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 13.36 22.2%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 5 min 5.45 55.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirl Water Agt Boil 15 min.
150 g Dark Cocoa Flavor Boil 5 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Adelaide, Central Metro, Australia Nov 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Temperature 65 °C 65 °C 60 min
Temperature 76 °C 76 °C 10 min
15.5 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.8
Mash volume with grains 16
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

This is a HBF recipe that I'm going to split

a. 10L into the "barrel" with 10g oak chips in 100mL XO Patron
b. 5L into demijohn with (???) chilli
c. 5L into bottles

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  • Last Updated: 2021-12-26 03:22 UTC