Alan's Black Butcherbird Tropical Stout #2 - Beer Recipe - Brewer's Friend

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Alan's Black Butcherbird Tropical Stout #2

386 calories 32.4 g 750 ml
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 90 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 21.62 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Agile 10
Calories: 386 calories (Per 750ml)
Carbs: 32.4 g (Per 750ml)
Created: Wednesday May 17th 2023
1.056
1.009
6.1%
32.6
35.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Simpsons - Finest Pale Ale Maris Otter3.1 kg Finest Pale Ale Maris Otter 37 2.6 75.1%
0.26 kg Joe White - Roasted Barley0.262 kg Roasted Barley - (late mash tun addition) 29.9 475 6.3%
0.08 kg Joe White - Chocolate Malt0.078 kg Chocolate Malt - (late mash tun addition) 33.1 244 1.9%
0.13 kg Weyermann - CaraAroma0.13 kg CaraAroma - (late mash tun addition) 36 140 3.1%
0.13 kg Simpsons - DRC0.13 kg DRC - (late mash tun addition) 34.7 115 3.1%
0.13 kg Joe White - Dark Crystal Malt0.13 kg Dark Crystal Malt - (late mash tun addition) 34.5 85 3.1%
0.30 kg Brown Sugar0.3 kg Brown Sugar - (late boil kettle addition) 45 15 7.3%
4.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Warrior12 g Warrior Hops Pellet 14.5 Boil 60 min 32.55 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.33 ml Lactic acid Water Agt Sparge 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Taylor's Beach
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.5 18.1 29 132.3 95.4 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 69 °C 67 °C 60 min
Infusion 67 °C 70 °C 15 min
Add remaining Malts Vorlauf 70 °C 76 °C 20 min
8 L Sparge 74 °C -- --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 10.3
Mash volume with grains 12.9
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 19.3 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 21.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16.5
Going into fermentor 16.5
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Decided to add all dark malts for Vorlauf for 20 m at end of mash

Brown sugar was CSR Dark Muscovado sugar added straight to boil.

Boil was extended as run of was at 22.5 L instead of 21.75 L -
Requiring 6 L boil off. Boiled 102 min instead of 90 min

OG was 1064!

The Black Butcherbird is a common bird at Taylors Beach.

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  • Last Updated: 2024-09-16 00:59 UTC