Black tooth grin - Beer Recipe - Brewer's Friend

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Black tooth grin

182 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Thursday November 20th 2014
1.055
1.015
5.3%
27.8
44.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Canadian - Pale 2-Row6.5 lb Pale 2-Row 36 1.75 61.3%
0.60 lb United Kingdom - Pale Chocolate0.6 lb Pale Chocolate 33 207 5.7%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 7.1%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 29 550 9.4%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 2.4%
0.75 lb American - Aromatic Malt0.75 lb Aromatic Malt 35 20 7.1%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 7.1%
10.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 27.78 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Fresh pulled Espresso Flavor Kegging --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 3 0 91 56 67
Using R/O, Add 1 tsp CaCl, and 3/4 tsp gypsum to the main mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.12 qt Infusion -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.42 33.7  
Mash volume with grains 9.21 36.8  
Grain absorption losses -1.23 -4.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.8 g | 27.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.45 g | 21.8 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Steep roast barley seperate from the main mash, in 2L R/O water at 160F for 30min with 1/4tsp each chalk and baking soda. Filter and add to last 10 min of the boil.

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  • Last Updated: 2015-11-22 17:38 UTC