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Cedar Plank Stout

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday May 22nd 2020
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OG: 1.059 FG: 1.023 ABV: 4.8% IBU: 30

1.052
1.013
5.1%
28.9
36.1
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg Canadian - Pale 2-Row4.25 kg Pale 2-Row 36 1.75 81%
0.50 kg Simpsons - Crystal Medium0.5 kg Crystal Medium 33 65.01 9.5%
0.50 kg Simpsons - Chocolate Malt0.5 kg Chocolate Malt 31.7 444 9.5%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 60 min 17.68 40%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 30 min 6.11 20%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 10 min 2.88 20%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 10 min 2.24 20%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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 Liters
Strike water volume (equipment estimates 33.2 L) 34.2
Mash volume with grains (equipment estimates 36.7 L) 37.6
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 21
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

I prepared cedar in a variety of ways. Boiling made the flavour flat. Roasting made it very "biscuit" light but harsh in flavour. Fresh cedar had the flavour I was going for. Maybe it is more like "spruce tips" and I ought to have added cedar tips.
I put 14 g raw, stripped twigs into some samples and tasted three days later. The flavour was minimal. I want a cedar-spiked beer, not a cedar beer, but this was still short on flavour.

Next brew will be 14g of cedar "tips" , dipped in boiling water then added three days before packaging. I will collect yellow cedar and western red cedar and do a quick taste-test before choosing which to use.

Completed: I used 18g of "yellow" cedar tips. It is almost perfect. It tastes like an excellent stout and finishes with just a tiny bit of cedar. It could use a bit more, but it is so close I'd be afraid to over-do-it. Enjoy. "Yellow" is the variety, not the colour. The colour was green.
Beer was left in Carboy after primary for a total of two weeks. Then racked into second carboy with the blanched cedar tips. It was racked into keg 5 days later.

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  • Public: Yup, Shared
  • Last Updated: 2020-10-23 17:20 UTC