Beautiful Buzz (7 barrel new) - Beer Recipe - Brewer's Friend

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Beautiful Buzz (7 barrel new)

427 calories 37.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 240 min
Batch Size: 210 gallons (fermentor volume)
Pre Boil Size: 218.32 gallons
Post Boil Size: 210 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Post Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 70% (brew house)
Source: S. Malloy
Calories: 427 calories (Per 12oz)
Carbs: 37.3 g (Per 12oz)
Created: Tuesday April 18th 2023
1.128
1.024
13.6%
29.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
432.35 lb United Kingdom - Maris Otter Pale432.35 lb Maris Otter Pale 38 3.75 38.9%
247.06 lb Flaked Oats247.06 lb Flaked Oats 33 2.2 22.2%
123.53 lb American - Pale 2-Row - Toasted123.53 lb Pale 2-Row - Toasted 33 30 11.1%
111.18 lb American - Chocolate111.18 lb Chocolate 29 350 10%
61.76 lb United Kingdom - Pale Chocolate61.76 lb Pale Chocolate 33 207 5.6%
37.06 lb German - Carafa III37.06 lb Carafa III 32 535 3.3%
37.06 lb Caramel / Crystal 60L37.06 lb Caramel / Crystal 60L 34 60 3.3%
37.06 lb American - Roasted Barley37.06 lb Roasted Barley 33 300 3.3%
24.71 lb American - Caramel / Crystal 120L24.71 lb Caramel / Crystal 120L 33 120 2.2%
1,111.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.06 oz Nugget37.06 oz Nugget Hops Pellet 14 Boil 60 min 24.33 60%
24.71 oz Mount Hood24.71 oz Mount Hood Hops Pellet 4.8 Boil 60 min 5.56 40%
61.77 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
98.82 g Baking Soda Water Agt Mash 0 min.
49.41 g Chalk Water Agt Mash 0 min.
49.41 g Epsom Salt Water Agt Mash 0 min.
49.41 g Gypsum Water Agt Mash 0 min.
74.12 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
24.71 lb marshmallows Flavor Boil 15 days
6.18 lb baker's chocolate (60% cacao) Water Agt Boil 15 days
12.35 lb dextrose Water Agt Boil 15 days
12.35 lb dutch cocoa powder Water Agt Boil 15 days
37.06 lb Lactose Flavor Boil 15 min.
74 oz Cold Brewed Coffee Flavor Whirlpool 0 min.
150 each Vanilla Bean Spice Secondary 7 days
12.50 lb Cacao Nibs Flavor Secondary 7 days
15 lb Coffee Beans Flavor Other 1 days
6.25 lb Cacao Nibs Flavor Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
679.41 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 17731 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 30 50 50 250
shoot for pH ~ 5.5
Ca: 80
Mg: 10
Na: 30
Cl: 50
SO4: 50
HCO3: 250
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 218.32 gal (873.27 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 206.32 gal (825.27 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 505.86 gal (2023.42 qt) 416.91 1667.7  
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (357.54 g). Reduce mash thickness to 1.28 qt/lb or increase pre-boil volume to 277.69 g.    
Strike water volume at mash thickness of 1.5 qt/lb 416.91 1667.7  
Mash volume with grains 505.86 2023.4  
Grain absorption losses -138.97 -555.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 218.32 873.3  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -2.32 -9.3  
Post boil Volume 210 840  
Going into fermentor 210 840  
Total: 357.54 1430.2
Equipment Profile Used: System Default
 
Notes

All Cacao nibs were toasted a few days before addition
300 degF for 12.5 minutes is the perfect roast. Whole house should smell like brownies

Cold Brew ratio: 4oz water per 1oz grounds.
Brew at room temp if adding within 24 hrs
Brew at fridge temp if adding within 48 hrs
Do not brew for longer than 48 hrs to avoid peppery/astringent flavors. Ideal is 12 hrs room temp. If needed, strain off of grounds and leave in fridge until adding to whirlpool or finished beer.

5 packs of US05 (rehydrated) in 5 gallons finished around 1040. Finishing high due to different adjunct and lactose. This is good - leaves a lot of mouthfeel and thickness in a <10% ABV stout.

Once terminal gravity is reached, vanilla beans and cacao nibs are steeped for a week at room temp.

Chill beer to ~40 degF. Then cold steep coffee beans in finished beer for 24 hours.


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  • Last Updated: 2023-04-18 15:45 UTC