Blackout Stout - Beer Recipe - Brewer's Friend

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Blackout Stout

276 calories 27.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Tuesday May 20th 2014
1.083
1.020
8.3%
51.0
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Munich - 60L5 lb Munich - 60L 33 60 20%
5 lb American - Vienna5 lb Vienna 35 4 20%
12 lb Dry Malt Extract - Light12 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 48%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2%
0.50 lb Belgian - Cara 45L0.5 lb Cara 45L 34 42 2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 29.14 33.3%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 21.83 66.7%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 947 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ann Arbor MI 2011-2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 7 56 100 56 67
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal BIAB mash with dunk sparge Infusion -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 12.55 g | 50.2 qt) 7.88 31.5  
Mash volume with grains (equipment estimates 13.59 g | 54.4 qt) 8.92 35.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.68 g | 42.7 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.93 3.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Took half of pre-boil wort and soured with Lacto brevis at 100F.

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  • Last Updated: 2015-03-22 18:43 UTC