Black Hole Sun - Beer Recipe - Brewer's Friend

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Black Hole Sun

375 calories 36.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 375 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created: Saturday May 11th 2024
1.112
1.026
11.3%
19.8
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Rahr - Premium Pilsner16 lb Premium Pilsner 36.8 1.75 71.5%
14 oz American - Black Malt14 oz Black Malt 28 500 3.9%
14 oz Crisp Malting - Roasted Barley14 oz Roasted Barley 31.28 600 3.9%
14 oz Simpsons - Golden Naked Oats14 oz Golden Naked Oats 27 7 3.9%
14 oz Castle Malting - Special B14 oz Special B 34 150 3.9%
14 oz Bestmalz - BEST Melanoidin14 oz BEST Melanoidin 34.5 27 3.9%
1.25 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1.25 lb Belgian Candi Syrup - D2 (160L) 32 160 5.6%
4 oz Brown Sugar4 oz Brown Sugar 45 15 1.1%
4 oz Maltodextrin4 oz Maltodextrin 39 0 1.1%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 1.1%
358 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.51 oz Magnum0.51 oz Magnum Hops Pellet 15 Boil 60 min 19.84 100%
0.51 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19 g Vanilla Bean Spice Secondary 5 days
37 g Ancho Chiles Flavor Secondary 5 days
81 g Cocao Nibs Flavor Secondary 5 days
124 g Coffee Beans Water Agt Secondary 5 days
0.25 tsp Yeast Nutrient Other Mash 0 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 686 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.4 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.64 gal Single Infusion Strike 163 °F 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.64 30.6  
Mash volume with grains 9.27 37.1  
Grain absorption losses -2.55 -10.2  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 2.49 10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Clone of "Bomb!" by Prairie Artisan Ales, published in BYO and authored by Dave Clark.

Ingredients, adjusted for what is available at Micro Homebrew:

  • 16 lbs -- Rahr, Premium Pilsner
  • 14 oz -- Bairds, Black Malt
  • 14 oz -- Crisp, Roasted Barley
  • 14 oz -- Simpsons, Naked Oats
  • 14 oz -- Briess, Chocolate
  • 14 oz -- Bestmalz, Melanoidin

  • The original recipe directs to use a 2 qt/lbs mash thickness, but that won't fit in my mash tun, so I'm going to shoot for 1.5 and just monitor the conversion using a refractometer.

  • I typically mash in my brewing kettle without a false bottom and then transfer to my plastic cooler mash tun in order to conduct the sparge. The transfer only takes a couple minutes and this strategy allows me to use direct heat as needed to adjust the mash temperature as things cool.

  • I also typically mash out at 168°F or so for 10 minutes. This recipe instead directs you to sparge with 170°F water. I intend to skip the mash out step and go directly to the sparge.

  • 7.7 AAU -- Magnum (60m)

  • Yeast Nutrient (use as directed on bottle)

  • Sparge with enough water at 170 °F (76.7 °C) to collect 7.5 gallons (28.4 L) of runoff

  • Top up to 5.5 gallons in the fermenter as needed.

    ----

    Yeast Starter Plan:

    (479g of DME needed total)

    1 Package of Wyeast 1056

    First Step:
    1.5 L @ 1.04 - Stir Plate (2 days)

    Second Step:
    3 L @ 1.04 - Stir Plate (2 days)

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  • Last Updated: 2024-05-12 21:04 UTC