View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Oui Oui thea Vosegus

Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Jay Avrett
Calories: 249 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Saturday December 4th 2021

Original Gravity:

1.076

Final Gravity:

1.011

ABV (standard):

8.6%

IBU (tinseth):

32.7

SRM (morey):

7.2

Mash pH

5.9

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.38 lb	Canadian - Pale 2-Row3.375 lb Pale 2-Row	36	1.75	17.6%
10.84 lb	Gambrinus - Pilsner Malt10.84 lb Pilsner Malt	37.3	1.5	56.5%
0.47 lb	Munich - 60L0.47 lb Munich - 60L	33	60	2.4%
4.50 lb	CA - Gambrinus-Pilsner Malt (1.5 L) - Pecan Wood Smoked - Pilsner Malt	37.3	1.5	23.5%
19.18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Tettnanger1.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	19.88	51.7%
0.90 oz	Tettnanger0.9 oz Tettnanger Hops	Leaf/Whole	4.5	Boil	10 min	3.93	31%
0.50 oz	Hallertau Blanc0.5 oz Hallertau Blanc Hops	Pellet	10	Boil	20 min	8.92	17.2%
2.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Tettnanger (Pellet)	19.88	51.7%
0.90 oz	Tettnanger (Leaf/Whole)	3.93	31%
0.50 oz	Hallertau Blanc (Pellet)	8.92	17.2%
2.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal	BIAB Method	Infusion	170 °F	154 °F	90 min
4 gal	allow to rest for 10 min.	Sparge	160 °F	160 °F	10 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Chalk	Water Agt	Mash	1 hr.
1.30 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3.25 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

Wyeast - Wyeast - 9097-PC Old Ale Blend

Amount:	2 Each	Cost:
Attenuation (custom):	86%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

At secondary Fermentation (lasted 2-weeks)
Added 3-cups of bourbon oak cubes
Added 1 oz, elderberries (dried)
Added 2-small cinnamon sticks
Added 10 - clove buds

Final transfer to lager keg:
Remove all additions above, wash cubes, toss back into lager keg.
Begin dropping temp. for cold conditioning.

Last Updated and Sharing

437

Views

Brews

Public: Yup, Shared
Last Updated: 2022-01-30 19:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!