Black Basterd - Beer Recipe - Brewer's Friend

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Black Basterd

189 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 30.7 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Source: themadfermentationist.com
Rating:
4.00 (1 Review)

Calories: 189 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday September 3rd 2014
1.061
1.017
5.8%
0.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg United Kingdom - Maris Otter Pale3.75 kg Maris Otter Pale 38 3.75 61%
1.10 kg Rolled Oats1.1 kg Rolled Oats 33 2.2 17.9%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 8.1%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 6.5%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 4.1%
0.15 kg American - Caramel / Crystal 90L0.15 kg Caramel / Crystal 90L 33 90 2.4%
6.15 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Hop Extract Other Boil 55 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Auckland Central, New Zealand 2013 - Ardmore Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 6 7 13 8 22
Added 3 g of chalk and 2 g of baking soda after mashing for 15 minutes because the pH was about 5.1 at room temperature (4.8 at mash temp). This brought the pH up to about 5.4 at mash temp (5.1 at mash temp).

Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.

Slow sparge, should have picked up some rice hulls... runnings looks a bit milky at first, but cleared up eventually. Still collected gallons of 1.052 runnings from a double batch sparge (didn't drain entirely due to the slow runnings).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Decoction -- 68 °C 90 min
22 L Fly Sparge -- 76 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.4
Mash volume with grains 19.4
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 20.5 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 30.7
Boil off losses -5.7
Post boil Volume 23.1
Going into fermentor 23.1
Total: 37.8  
Equipment Profile Used: System Default
 
Notes


Added one 5 ml HopShot of hop extract for bittering. Not much of a hot break.

Chilled to 18C, pumped in 45 seconds of pure oxygen, pitched 1 packet of (rehydrated 105 F water) S-04, and left at 17 C ambient to ferment.

6/15/12 Boosted temp to 18 C to ensure it finishes out. Looks a bit paler than expected.

6/23/12 Added 55g of crushed coffee beans (I used some strong Thailand import stuff) in a sanitized hop sock, not weighted. Racked to a flushed keg 22 hours later.

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  • Last Updated: 2016-02-10 05:24 UTC