Black is Beautiful v2.0 (KIT146) - Beer Recipe - Brewer's Friend

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Black is Beautiful v2.0 (KIT146)

257 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MoreBeer.com
Hop Utilization: 96%
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday August 7th 2021
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OG: 1.084 FG: 1.020 ABV: 8.5% IBU: 59

1.078
1.014
8.5%
72.8
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 58.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.9%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 5.9%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 2.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 2.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 14.2 Boil 60 min 45.23 25%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 6.5 Boil 20 min 12.54 25%
2 oz Artisan - Cascade2 oz Cascade Hops Pellet 6.5 Boil 10 min 15.01 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 5 min.
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
30 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 37 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
The Electric Brewery: Deschutes Black Butte Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 10 16 89 136 0
Increase epsom salt until the magnesium target is reached, then increase calcium chloride until the chloride target is reached, followed by increasing gypsum until the sulfate target is reached.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.76 gal BIAB Steeping 162 °F 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.07 g | 40.3 qt) 10.45 41.8  
Mash volume with grains (equipment estimates 11.35 g | 45.4 qt) 11.73 46.9  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 8.2 32.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

Optional add-ons:

Cacao Nibs - Roast 9 oz. in oven for 125-20 mins @ 225-275F. Soak in vodka. Add to fermenter

Vanilla Beans - Split, spread, scrape 2 beans into vial with vodka for 2 weeks. Add to keg.

Oak Staves - Soak in bourbon during fermentation, add to keg.

Coffee - Grind 8 oz. dark roast. Soak in 4 cups cold water for 24 hrs. Strain and add to keg.

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  • Last Updated: 2024-06-06 21:17 UTC