Black Ale - Beer Recipe - Brewer's Friend

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Black Ale

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday July 4th 2020
1.068
1.016
6.9%
53.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row - Toasted12 lb Pale 2-Row - Toasted 33 30 72.7%
1.75 lb United Kingdom - Black Patent1.75 lb Black Patent 27 525 10.6%
1.10 lb Flaked Barley1.1 lb Flaked Barley 32 2.2 6.7%
1.10 lb German - Munich Dark1.1 lb Munich Dark 37 15.5 6.7%
0.55 lb American - Caramel / Crystal 80L0.55 lb Caramel / Crystal 80L 33 80 3.3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.73 oz Columbus0.725 oz Columbus Hops Pellet 15 Boil 60 min 36.34 61.7%
0.45 oz Columbus0.45 oz Columbus Hops Pellet 15 Boil 30 min 17.33 38.3%
1.17 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 165 °F 150 °F 60 min
3.55 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains (equipment estimates 7.11 g | 28.4 qt) 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.1 20.4  
Top off amount 0.4 1.6  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes
  1. Ferment at 65-66 F for the 1st week then raise the temp to 69 K for the 2nd week.

  2. No 2nd fermentation

  3. Bottle condition for 2 weeks

    **Used Rahr 2-Row 1.7 L with 13lbs i.e. Added 1lbs to get OG up 1.068. approx. FG 1.013

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  • Last Updated: 2020-07-28 00:33 UTC