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Rat Bastard Strong Ale (FG)

Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.25 gallons
Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Shithouse Brewing
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1.096
1.023
9.57%
0
14.6
Fermentables
Amount Fermentable PPG °L Bill %
20 lbUnited Kingdom - Maris Otter Pale20 lb Maris Otter Pale383.7595.2%
1 lbTreacle1 lb Treacle - (late addition)36804.8%
21 lb Total      
Hops
Amount Variety Type AA Use Time IBU
5 ozWillamette5 oz Willamette HopsPellet4.5Boil0 min
Mash Guidelines
Amount Description Type Temp Time
5.25 galInfusion152 F60 min
1.85 galSparge170 F10 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Type Use Time
1 tbspIrish Moss1 tbsp Irish MossFiningBoil10 min.
Yeast
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.
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View Count: 126
Brew Count: 0
Last Updated: 2017-03-11 21:13 UTC
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