Black is Beautiful - Beer Recipe - Brewer's Friend

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Black is Beautiful

311 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott
Calories: 311 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Tuesday September 8th 2020
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1.094
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 53.9%
2.10 lb Flaked Oats2.1 lb Flaked Oats 33 2.2 11.3%
1.75 lb Weyermann - Carafoam1.75 lb Carafoam 34.5 2.2 9.4%
1.60 lb American - Caramel / Crystal 120L1.6 lb Caramel / Crystal 120L 33 120 8.6%
1.40 lb United Kingdom - Black Patent1.4 lb Black Patent 27 525 7.6%
11 oz American - Chocolate11 oz Chocolate 29 350 3.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.4%
18.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.60 oz Cascade2.6 oz Cascade Hops Pellet 5.5 Boil 60 min 47.19 56.5%
1 oz Cascade1 oz Cascade Hops Pellet 5.5 Boil 30 min 13.95 21.7%
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 10 min 5.98 21.7%
4.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 531 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 168 °F 154 °F 120 min
4 gal Batch Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.48 21.9  
Mash volume with grains 6.88 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 3.46 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Prepare 2L starter with pitch rate of 1.27M cells/ML

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 120 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

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  • Last Updated: 2020-09-10 22:55 UTC