The Dark Menglar - Beer Recipe - Brewer's Friend

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The Dark Menglar

266 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 120 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Franklinstein Brewing
Calories: 266 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Saturday June 6th 2015
1.079
1.027
7.4%
40.3
39.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 56.6%
2 lb Briess - Organic Chocolate Malt2 lb Organic Chocolate Malt 33.6 350 8.1%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 3%
1 lb Briess - Blonde RoastOat Malt1 lb Blonde RoastOat Malt 34.5 6 4%
4 lb Maple Syrup4 lb Maple Syrup 29.8 0 16.2%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.1%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 4%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 11.2 Boil 120 min 20.43 25%
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 4.3 Boil 120 min 15.69 50%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 11.2 Whirlpool 20 min 4.19 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Chalk Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
3 tsp Baking Soda Water Agt Mash 1 hr.
9 oz Cocao Nibs Flavor Boil 5 min.
0.25 tsp Salt Water Agt Mash 1 hr.
24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106.5 8 92.5 17.5 56 359.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.03 gal Strike 168 °F 155 °F 60 min
3.5 gal Steeping 180 °F 170 °F 30 min
3.5 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Mash volume with grains (equipment estimates 8.49 g | 34 qt) 8.53 34.1  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 8.16 g | 32.6 qt) 6.2 24.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 12.95 g | 51.8 qt) 11 44  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 10 40  
Total: 13.23 52.9
Equipment Profile Used: System Default
"The Dark Menglar" American Stout beer recipe by Franklinstein Brewing. All Grain, ABV 7.36%, IBU 40.31, SRM 39.36, Fermentables: (Pale 2-Row, Organic Chocolate Malt, Roasted Barley, Blonde RoastOat Malt, Maple Syrup, Lactose (Milk Sugar), Caramunich Type 1) Hops: (Hallertau Blanc, Hersbrucker) Other: (Chalk, Gypsum, Baking Soda, Cocao Nibs, Salt, Lactic acid)
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  • Last Updated: 2024-02-04 12:18 UTC