Bete Noire - Beer Recipe - Brewer's Friend

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Bete Noire

247 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pato
Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday March 25th 2015
1.075
1.013
8.1%
45.8
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 6-Row6 lb Pale 6-Row 35 1.8 36.4%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 36.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.1%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 12.1%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 21.45 25%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 30 min 10.91 25%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 15 min 10.64 25%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 2.83 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Sassafras Root Spice Boil 30 min.
 
Yeast
Wyeast - Belgian Stout 1581
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Condition with Dextrose       Amount: 4.6 oz.       CO2 Level: 2.3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Dough In / Protein Rest Temperature -- 125 °F 15 min
Saccharine Conversion Temperature -- 150 °F 60 min
Mash Out Temperature -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.14 g | 40.6 qt) 9.81 39.3  
Mash volume with grains (equipment estimates 11.46 g | 45.8 qt) 11.13 44.5  
Grain absorption losses -2.06 -8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.81 39.3
Equipment Profile Used: System Default
"Bete Noire" Foreign Extra Stout beer recipe by Pato. BIAB, ABV 8.11%, IBU 45.83, SRM 39.53, Fermentables: (Pale 6-Row, Maris Otter Pale, Roasted Barley, Caramel / Crystal 60L, Honey Malt, Chocolate) Hops: (Chinook, Amarillo) Other: (Sassafras Root)
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  • Last Updated: 2015-03-25 20:50 UTC