Black is Beautiful (Rusty Barrel) - Beer Recipe - Brewer's Friend

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Black is Beautiful (Rusty Barrel)

304 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Sunday June 7th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 52.1%
1.75 lb German - CaraFoam1.75 lb CaraFoam 37 1.8 9.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 8.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.1%
1.25 lb American - Black Malt1.25 lb Black Malt 28 500 6.8%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 5.5%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 2.7%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 60 min 49.72 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 15.06 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 9.01 25%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
0.17 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 3 17 11 30 52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
154 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.28 25.1  
Mash volume with grains 7.62 30.5  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 2.02 8.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 4.5 18  
Total: 8.3 33.2
Equipment Profile Used: System Default
 
Notes

=======================================
6/24/2020
bumping up base malt and turning down predicted efficiency. just got less than 60 on an NEIPA yesterday. i think it might be the oats not contributing much? if we estimate no diastatic points from the oats this should come in at 1089 and 9.1% but hopefully we'll get closer to 10.

=======================================
this recipe formulated based on the guidelines of weathered souls. link below. homebrew recipe had more ingredients so i drafted this one based off of the commercial recommendations. recipe drafted for 4 gallons to try to hit a decent efficiency this time.

mash at 154.

remember to sparge slow af and get the wort boiling during sparge anyway because the prolonged boil will help the OG and body.

considering using hothead yeast, or possible london.

might consider adding a couple vanilla beans.

https://www.dropbox.com/sh/m98w7crn7ie8wox/AAC8zEn6nxInYzx3q47UXZi2a?dl=0

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  • Last Updated: 2020-06-30 05:06 UTC