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