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Cairns Homebrew Specialists

Recipe

Batch Size: 11.00 gal

SRM: 18.0

IBU: 2.0

OG: 1.046

FG: 1.010

ABV: 4.7%

Final pH: 3.43

Brewhouse Efficiency: 72%

Boil Time: 90 mins

Fermentables

—————–

60.4% – 16.00 lb Briess Pilsen Malt

22.6% – 6.00 lb Weyermann Munich I

11.3% – 3.00 lb Flaked Rye

3.8% – 1.00 lb Castle Special B

1.9% – 0.50 lb Weyermann Carafa Special II

Mash

——-

Mash In – 45 min @ 157F

Hops

——-

1.25 oz – 8 Year Old Willamette (Whole Cone, 1.00 % AA) @ 85 minutes

Water

——–

11 g Calcium Chloride @ Mash

Calcium

Chloride

Sulfate

Sodium

Magnesium

Carbonate

100

110

50

15

10

90

Other

——-

1 Whirlfloc Tablet @ 5 mins

2 Cup Fermented Acorns @ Fermenter

Yeast

——-

East Coast Yeast Flemish Ale

East Coast Yeast Oud Brune

Notes

——-

9/29/17 Harvested five pints of acorns from the White Oak in my front yard. Allowed to dry open in the basement.

10/6/17 4 larvae of an acorn weevil hatched. Tossed any acorns with exit holes, and tried to identify all of those with small entry holes to toss. Moved remaining acorns to one-pint mason jars, attached lids, and returned to the barrel room for fermentation.

Brewed 7/9/18

7/29/18 Added 1 cup of acorns (split and in a mesh tube with marbles) to the Oud Bruin half.

8/18/18 Added another cup of acorns, loose, as the flavor wasn’t there yet.

8/28/18 Racked Flemish half to secondary in glass.

9/9/18 Kegged acorn half.