Xpertskir
Well-Known Member
5.5 gallon batch
End of Boil Volume 6.24 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 76.4 %
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.8 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 9.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 6.2 %
8.0 oz Carafoam (2.0 SRM) Grain 4 3.1 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.1 %
4.0 oz Carafa III (525.0 SRM) Grain 7 1.5 %
2.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 48.9 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 9 9.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
2.5 oz Ground French Roast at flame out
40 oz of Maple Syrup added directly to primary, wort racked on top
Beer Profile
Est Original Gravity: 1.073 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 58.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 39.7 SRM
A few things I am specifically curious about.
Do I need the carafoam?
Do I have enough 2 row?
Should I just say forget the maple syrup and use maple extract, bump up the 2 row to compensate?
The crazy thought I have is, should I use wlp007 to ferment very dry, then kill the yeast and backsweeten with maple syrup?
Thanks, my brewclub just made me aware of an upcoming stout/porter competition. January, I want to get started right away so it can bulk age for as long as possible.
End of Boil Volume 6.24 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 76.4 %
Ingredients
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.8 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 9.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 6.2 %
8.0 oz Carafoam (2.0 SRM) Grain 4 3.1 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.1 %
4.0 oz Carafa III (525.0 SRM) Grain 7 1.5 %
2.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 48.9 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 9 9.6 IBUs
1.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
2.5 oz Ground French Roast at flame out
40 oz of Maple Syrup added directly to primary, wort racked on top
Beer Profile
Est Original Gravity: 1.073 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 58.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 39.7 SRM
A few things I am specifically curious about.
Do I need the carafoam?
Do I have enough 2 row?
Should I just say forget the maple syrup and use maple extract, bump up the 2 row to compensate?
The crazy thought I have is, should I use wlp007 to ferment very dry, then kill the yeast and backsweeten with maple syrup?
Thanks, my brewclub just made me aware of an upcoming stout/porter competition. January, I want to get started right away so it can bulk age for as long as possible.