black hole winter stout - Beer Recipe - Brewer's Friend

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black hole winter stout

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Monday May 8th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Ale Malt3 kg Ale Malt 37.4 3.05 63.8%
1 kg Gladfield - Munich Malt1 kg Munich Malt 36.8 7.87 21.3%
300 g New Zealand - Medium Crystal Malt300 g Medium Crystal Malt 35.4 56.35 6.4%
400 g Gladfield - Roasted Barley400 g Roasted Barley 33 488 8.5%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 16 Boil 60 min 36.37 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.19 L Infusion 64 °C 64 °C 60 min
mash out Temperature 64 °C 75 °C 10 min
15.57 L 75 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.2
Mash volume with grains 20.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17.2 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 23
Total: 34.6  
Equipment Profile Used: System Default
"black hole winter stout" Dry Stout beer recipe by Munjo69. All Grain, ABV 5.48%, IBU 36.37, SRM 30.95, Fermentables: (Ale Malt, Munich Malt, Medium Crystal Malt, Roasted Barley) Hops: (Warrior) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-08 07:54 UTC