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Rat Bastard Strong Ale (FG)

320 calories 32 carbs
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Shithouse Brewing
Calories: 320 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Tuesday February 23rd 2016
1.096
1.023
9.57%
0
14.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 95.2%
1 lb Treacle1 lb Treacle - (late addition) 36 80 4.8%
21 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 oz Willamette5 oz Willamette Hops Pellet 4.5 Boil 0 min 100%
 
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Infusion 152 °F 60 min
1.85 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 217 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Notes

Starting point was this recipe: www.homebrewtalk.com/showthread.php?t=248332

Was our first non-kit attempt. Converted it to an extract brew and accidentally reversed the hop schedule (all at FO instead of at the beginning of the boil). But everyone liked it that way, so we kept it!

Mash Schedule:
Strike grains with 6.75 gal of water at 165 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 4.25 gal in your first runnings.
Add 4.25 of sparge water at 168 °F.
Rest for 15 minutes.
Vorlauf and lauter 1.75 gal in your second runnings.
Your combined runnings should be 6 gal.

Hop stand after FO for 15 minutes.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-11 21:13 UTC
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