Awful Good - Beer Recipe - Brewer's Friend

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Awful Good

264 calories 34.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 264 calories (Per 12oz)
Carbs: 34.8 g (Per 12oz)
Created: Tuesday February 1st 2022
1.078
1.030
6.3%
64.1
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Muntons - Mild9 lb Mild 37 3 52.9%
5.50 lb Weyermann - Munich Type I5.5 lb Munich Type I 38 6 32.4%
8 oz Dingemans - Special B8 oz Special B 33.1 125 2.9%
1 lb Briess - Blackprinz Malt1 lb Blackprinz Malt 25 500 5.9%
1 lb Bairds - Roasted Barley1 lb Roasted Barley 33 600 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 12.9 Boil 60 min 38.97 33.3%
2 oz Fuggles2 oz Fuggles Hops Pellet 5.4 Boil 30 min 25.08 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
6.51 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       Temp: 66 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use 5 ml lactic acid in mash, before adding dark grains last 15 min.,
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 gal Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.49 g | 38 qt) 9.63 38.5  
Mash volume with grains (equipment estimates 10.85 g | 43.4 qt) 10.99 43.9  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Mash @ 152° for 60 + min. Mash out @ 168° Dunk sparge with 2 gal 168° water. In this case, pH was measured at 5.2, nearly 9 gal. wort collected. Boil 90 + min. to 6 gal.

I re-pitched the yeast and it took off like crazy but didn't quite finish up. I decided to leave it alone. Ended up with a nice sweet/dry/bitter/fruity counterpoint. Delish!

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  • Last Updated: 2022-04-04 05:38 UTC