Bing, the Black - Beer Recipe - Brewer's Friend

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Bing, the Black

263 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Monday January 11th 2021
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OG: 1.075 FG: 1.018 ABV: 7.5% IBU: 73

1.079
1.020
7.8%
77.3
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Mecca Grade - Lamonta (American Pale)10 lb Lamonta (American Pale) 37 3 58.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.8%
12 oz Flaked Barley12 oz Flaked Barley 32 2.2 4.4%
12 oz Thomas Fawcett - Roasted Barley12 oz Roasted Barley 31.5 545 4.4%
1 lb Briess - Dark Chocolate Malt1 lb Dark Chocolate Malt 33 420 5.9%
4 oz Briess - Black Malt - 2-Row4 oz Black Malt - 2-Row 25 500 1.5%
12 oz Thomas Fawcett - Dark Crystal Malt II12 oz Dark Crystal Malt II 33 120 4.4%
8 oz Weyermann - Chocolate Rye8 oz Chocolate Rye 29.9 240 2.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 5.9%
272 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 46.23 24.7%
1.40 oz Cascade1.4 oz Cascade Hops Leaf/Whole 7 Boil 30 min 21.1 34.6%
1.40 oz Cascade1.4 oz Cascade Hops Leaf/Whole 7 Boil 10 min 9.95 34.6%
0.25 oz Yakima Chief Hops - German Magnum0.25 oz German Magnum Hops Pellet 13.5 Boil 0 min 6.2%
4.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 lb bing cherry puree Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A15 Independence
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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
5.5 gal mash out at 168 degrees Strike 166 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 3.37 13.5  
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) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

mash temp 154 during rest, raise to 168 at mash out.
vorlouff for 15 min after flame out
ferment at 68 degrees for 8 days.
transfer to secondary and add 5.5 bing cherry puree.
keg after 3 weeks.

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  • Last Updated: 2021-01-13 17:40 UTC