Big Bear Black Stout - Beer Recipe - Brewer's Friend

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Big Bear Black Stout

290 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Friday April 28th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row 37 1.8 76.5%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 5.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.9%
1 lb Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row 25 500 5.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 2.9%
0.50 lb Molasses0.5 lb Molasses 36 80 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Cascade28 g Cascade Hops Leaf/Whole 6.3 Boil 60 min 26.13 28.6%
14 g Yakima Chief Hops - German Northern Brewer14 g German Northern Brewer Hops Pellet 11.4 Boil 60 min 23.64 14.3%
28 g Yakima Chief Hops - Cascade28 g Cascade Hops Pellet 6.3 Boil 0 min 28.6%
28 g Yakima Chief Hops - Centennial28 g Centennial Hops Pellet 9.3 Boil 0 min 28.6%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.30 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 g Citric acid Water Agt Mash 1 hr.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 200 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 200 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 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 160 °F 153 °F 60 min
1 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8 32  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 0.8 g | 3.2 qt) 0.21 0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.21 32.8
Equipment Profile Used: System Default
"Big Bear Black Stout" Imperial Stout beer recipe by bhive01. All Grain, ABV 9.64%, IBU 49.76, SRM 50, Fermentables: (Brewers Malt 2-Row, Caramel Malt - 120L, Roasted Barley, Black Malt - 2-Row, Brown Sugar, Molasses) Hops: (Cascade, German Northern Brewer, Centennial) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Citric acid, Beer Nutrient, Whirlfloc, Slaked Lime)
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  • Last Updated: 2023-04-29 17:31 UTC