Big Brother #28 - Beer Recipe - Brewer's Friend

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Big Brother #28

200 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Wednesday December 17th 2014
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1.059
1.024
4.6%
28.3
39.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 lb United Kingdom - Maris Otter Pale7.25 lb Maris Otter Pale 38 3.75 65.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 9.1%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 6.8%
0.34 lb American - Chocolate0.34 lb Chocolate 29 350 3.1%
0.66 lb German - Carafa I0.66 lb Carafa I 32 340 6%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 7.4 Boil at 212 °F 60 min 28.33 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tbsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 155 °F 60 min
4.5 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.63 14.5  
Mash volume with grains 4.43 17.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

8 ounces late sugar addition in secondary; (not calculated)
1.5 ounces of sugar from chocolate syrup (4 ounces total)
6.5 ounces of table sugar to increase alcohol level

1 vanilla bean in secondary
3 ounces roasted cocoa nips in secondary
8 ounces roasted coconut in secondary

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  • Last Updated: 2020-12-30 14:59 UTC