True noir - Beer Recipe - Brewer's Friend

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True noir

178 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 26.48 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: CramLenrouf
Calories: 178 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday March 13th 2025
1.053
1.019
4.5%
47.0
56.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 8.51 66.7%
500 g American - Roasted Barley500 g Roasted Barley 33 799.07 11.1%
750 g Briess - Barley, Flaked750 g Barley, Flaked 32.2 2.24 16.7%
250 g United Kingdom - Dark Crystal 80L250 g Dark Crystal 80L 33 211.99 5.6%
4,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Pellet 7.8 Boil 60 min 31.39 50%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 7.8 Boil 15 min 15.57 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Irish Ale
Amount:
100 Milliliters
Cost:
Attenuation (custom):
65%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15.5 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.5
Going into fermentor 20.5
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Prep and process

1- I pour 26 L of tap water in the Vivor at least 12 hours before I start brewing.

2-I put aside more or less 5.5 L of water from the vivor before starting to brew and I put it aside. It leaves more or less 20.5 L of water in the Vivor for the marsh.

3- After the marsh, I lift up the fermentable and use the 6 L that I've put aside to sparge. I sparge while the Vevor is reaching its boiling temperature.

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  • Last Updated: 2025-03-14 00:35 UTC