LH Fade to Black Clone - Beer Recipe - Brewer's Friend

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LH Fade to Black Clone

275 calories 25.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 275 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Friday April 1st 2022
1.083
1.017
8.6%
28.0
49.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Briess - Brewers Malt 2-Row9.9 lb Brewers Malt 2-Row 37 1.8 56.6%
1.90 lb Weyermann - Dark Wheat Malt1.9 lb Dark Wheat Malt 37 7 10.9%
0.90 lb Weyermann - Chocolate Wheat0.9 lb Chocolate Wheat - (late mash tun addition) 34.8 415 5.1%
0.90 lb Weyermann - CaraAroma0.9 lb CaraAroma - (late mash tun addition) 36 140 5.1%
0.90 lb Briess - Blackprinz Malt0.9 lb Blackprinz Malt - (late mash tun addition) 25 500 5.1%
3 lb Muntons - Maris Otter3 lb Maris Otter 38 2.3 17.1%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.50 g CTZ13.5 g CTZ Hops Pellet 16.2 Boil 60 min 21.93 33.3%
27 g Goldings27 g Goldings Hops Pellet 5 Boil 13 min 6.04 66.7%
40.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Citric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 3 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
5 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 20 125 85 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.8 qt 22 quarts initial strike @ 158 F, 33 qts total at mash out Strike 161 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.99 g | 40 qt) 9.44 37.8  
Mash volume with grains (equipment estimates 11.39 g | 45.6 qt) 10.84 43.4  
Grain absorption losses -2.19 -8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Mash water boiled before use to reduce oxygen level.
Verify pH of mash tun, should be around 5.5, then add Ca(OH)2 (slaked lime) to wort just prior to late addition of specialty grains in mash tun; Mash the late addition crushed grains for 30 minutes @ 150-160 F prior to ending mash.

Primary fermentation 7 days, closed transfer to purged keg with spunding valve set to 15 psi for secondary fermentation 7 days, then age for 30 days at ambient before carbonation @ 32 F.

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  • Last Updated: 2022-11-07 23:46 UTC