Me too, as you know, barls. What base beer were you thinking of?
hadnt got thst far but may be this one if your all game
rabbits foot braggot
Selected Style and BJCP Guidelines
23-Speciality Beer
Minimum OG: 0.000 SG Maximum OG: 0.000 SG
Minimum FG: 0.000 SG Maximum FG: 0.000 SG
Minimum IBU: 0 IBU Maximum IBU: 0 IBU
Minimum Color: 0.0 SRM Maximum Color: 0.0 SRM
Recipe Overview
Wort Volume Before Boil: 21.65 l Wort Volume After Boil: 18.40 l
Volume Transferred: 18.40 l Water Added To Fermenter: 0.60 l
Volume At Pitching: 19.00 l Volume Of Finished Beer: 18.50 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.089 SG
Expected FG: 1.003 SG Apparent Attenuation: 96.9 %
Expected ABV: 11.6 % Expected ABW: 9.2 %
Expected IBU (using Tinseth): 33.8 IBU Expected Color (using Morey): 15.8 SRM
BU:GU ratio: 0.38 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 2.270 kg 32.3 % 1.8 In Mash/Steeped
US Caramel Vienne 20L Malt 1.360 kg 19.3 % 11.9 In Mash/Steeped
UK Amber Malt 0.450 kg 6.4 % 4.0 In Mash/Steeped
US Aromatic Malt 0.450 kg 6.4 % 4.0 In Mash/Steeped
Sugar - Honey 2.270 kg 32.3 % 2.0 End Of Boil
Sugar - Candi Sugar Amber 0.230 kg 3.3 % 7.6 End Of Boil
Hops
Variety Alpha Amount IBU Form When
Czech Saaz 4.0 % 32 g 18.7 Loose Pellet Hops First Wort Hopped
German Hallertauer Hersbrucker 4.0 % 28 g 15.1 Loose Pellet Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Coriander Seed 28 g In Boil
Irish Moss 28 g In Boil
Orange Peel, Sweet 28 g In Boil
