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Toasty plum old ale

Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.7 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 294 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)

Created: Tuesday August 23rd 2022

Original Gravity:

1.095

Final Gravity:

1.022

ABV (standard):

9.6%

IBU (tinseth):

45.3

SRM (morey):

34.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2,100 g	Crisp Malting - Finest Maris Otter2100 g Finest Maris Otter	38	3	52.5%
300 g	Castle Malting - Château Munich300 g Château Munich	34	12.7	7.5%
300 g	Castle Malting - Château Biscuit300 g Château Biscuit	35	17	7.5%
200 g	Caramel / Crystal 60L200 g Caramel / Crystal 60L	34	60	5%
200 g	Castle Malting - Château Special Belgium200 g Château Special Belgium	34	115	5%
100 g	Weyermann - Carafa Special Type III100 g Carafa Special Type III	29.9	525	2.5%
400 g	Weyermann - Oak Smoked Wheat Malt400 g Oak Smoked Wheat Malt	38	2	10%
150 g	Molasses150 g Molasses - (late boil kettle addition)	36	80	3.8%
250 g	Date250 g Date - (late boil kettle addition)	27	0	6.3%
4,000 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	Boil	60 min	34.16	50%
30 g	Fuggles30 g Fuggles Hops	Pellet	4.5	Boil	10 min	11.15	50%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops	34.16	50%
30 g	Fuggles (Pellet) 30 g Fuggles (Pellet) Hops	11.15	50%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 L		Strike	76 °C	67 °C	--
8 L		Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Irish Moss	Fining	Boil	--
25 g	Oak Chips	Other	Secondary	7 days
1 tsp	Yeast Nutrient	Other	Boil	10 min.
180 ml	Bourbon	Other	Secondary	7 days

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 61 g Temp: 20 °C CO₂ Level: 2.25 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

Notes

Soak chips for 2 weeks, add to fermenter for one week, this is going to extract a lot of tennins but it will calm down after a month of bottle conditioning

--------------------------------------------
Questions before next revision

More esters? - co pitch? Or is it too much yeast?

mash higher at around 69c for more body?

Remove smoked malt, it didn't add a thing - replace with 300g of beech smoked malt + 100 gram of crystal 60??

verdant or bry87 may help with this+adding more body because of the lower attenuation

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-09 05:26 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

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