Mike's Tart Of Darkness - Beer Recipe - Brewer's Friend

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Mike's Tart Of Darkness

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 80%
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday May 13th 2021
1.065
1.013
6.9%
6.0
32.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.97 lb Weyermann - Pale Ale11.97 lb Pale Ale 39 2.3 77.7%
1.38 lb American - Caramel / Crystal 60L1.38 lb Caramel / Crystal 60L 34 60 7.8%
1.42 lb Flaked Oats1.42 lb Flaked Oats 33 2.2 7.8%
11.40 oz American - Roasted Barley11.4 oz Roasted Barley 33 300 3.9%
9.60 oz American - Chocolate9.6 oz Chocolate 29 350 2.9%
16.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 200 °F 60 min 5.99 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 5 25 84 73 108
See Extra Sheets For Water Salt Additions
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.35 21.4  
Mash volume with grains 6.63 26.5  
Grain absorption losses -2.01 -8  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.16 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Mash @ 156-157 For 60 Minutes
Boil 60 Minutes Following The Hop Addition
Runoff Into Fermenter @ 66 Degrees
Pitch 1-2 Packets US-05 For Primary Fermentation @ 66 Degrees
After 7-10 Days Rack Into 5 Gallon Fermenter
Pitch Wyeast 3763 And Ferment @ 68 Degrees
At 6 Months Add 2 Ounces Of Bourbon Soaked Oak Cubes (Boiled Twice)
Check Beer At 1 Year
Bottle And Carbonate To 3 - 3.25 Vols

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  • Public: Yup, Shared
  • Last Updated: 2021-05-13 01:33 UTC