Dry December - Beer Recipe - Brewer's Friend

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Dry December

19 calories 2.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.005 (recipe based estimate)
Post Boil Gravity: 1.006 (recipe based estimate)
Efficiency: 67.7% (brew house)
Calories: 19 calories (Per 12oz)
Carbs: 2.1 g (Per 12oz)
Created: Thursday October 13th 2022
1.006
1.002
0.5%
33.3
35.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 oz Viking - Dark Chocolate Malt4.8 oz Dark Chocolate Malt 30.8 325 19.2%
1.60 oz Weyermann - Chocolate Rye1.6 oz Chocolate Rye 29.9 240 6.4%
2.10 oz Flaked Oats2.1 oz Flaked Oats 33 2.2 8.4%
7.70 oz Briess - Black Malt - 2-Row7.7 oz Black Malt - 2-Row 25 500 30.8%
1.60 oz Crisp Malting - Brown Malt1.6 oz Brown Malt 32.7 65 6.4%
3.20 oz Briess - Organic Chocolate Malt3.2 oz Organic Chocolate Malt 33.6 350 12.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 16%
25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4.4 Boil 60 min 18.82 50%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4.4 Boil 30 min 14.46 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Flavor Boil 0 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
7.20 g Chalk Water Agt Mash 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4 oz Cocao Nibs Flavor Mash 1 hr.
0.80 g Magnesium Chloride Water Agt Mash 1 hr.
4 g Lactic acid Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
2 oz Cacao Nibs Water Agt Secondary 3 days
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 22 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.15 psi       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 30-60 min Temperature 72 °F 158 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7 g | 28 qt) 6.95 27.8  
Mash volume with grains (equipment estimates 7.13 g | 28.5 qt) 7.07 28.3  
Grain absorption losses -0.2 -0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 6.95 27.8
Equipment Profile Used: System Default
"Dry December" Sweet Stout beer recipe by Chef La Bonte. BIAB, ABV 0.54%, IBU 33.28, SRM 35.79, Fermentables: (Dark Chocolate Malt, Chocolate Rye, Flaked Oats, Black Malt - 2-Row, Brown Malt, Organic Chocolate Malt, Roasted Barley) Hops: (East Kent Goldings) Other: (Lactose, Yeast Nutrient, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Cocao Nibs, Magnesium Chloride, Lactic acid, Baking Soda, Cacao Nibs)
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  • Last Updated: 2022-12-10 18:12 UTC