Black is Beautiful - Beer Recipe - Brewer's Friend

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Black is Beautiful

262 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Saturday August 15th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row - Toasted9 lb Pale 2-Row - Toasted 33 30 51.3%
2.10 lb Flaked Oats2.1 lb Flaked Oats 33 2.2 12%
1.75 lb German - CaraFoam1.75 lb CaraFoam 37 1.8 10%
1.60 lb United Kingdom - Extra Dark Crystal 120L1.6 lb Extra Dark Crystal 120L 33 120 9.1%
1.40 lb American - Black Malt1.4 lb Black Malt 28 500 8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 5.7%
11 oz American - Chocolate11 oz Chocolate 29 350 3.9%
17.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 5.5 Boil 60 min 34.17 50%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 30 min 13.13 25%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 10 min 6.19 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
3 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Duxbury, MA., USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.2 24.8  
Mash volume with grains 7.52 30.1  
Grain absorption losses -2.07 -8.3  
Remaining sparge water volume (equipment estimates 3.19 g | 12.8 qt) 3.04 12.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.24 37
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 1 hour. Raise the temperature to 168°F (76°C) and mash out. Lauter and sparge as necessary to obtain about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. Chill to 68°F (20°C), aerate well, and pitch the yeast. Ferment at about 70°F (21°C) until complete, then crash, carbonate, and package.

BREWER’S NOTES
From Weathered Souls: “This recipe was developed to highlight the different hues and shades of black. Our recipe is only a guideline, and please feel free to adjust as needed based on your system needs. Everyone knows their water profiles best, so we also leave that up to you. In Texas, we have very hard water, so we personally use RO and add calcium chloride and calcium sulfate to adjust PPM. … We also add a small amount of maltodextrin but will leave that up to how you want the viscosity and mouthfeel of your beer.”

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  • Last Updated: 2020-08-15 18:56 UTC