Folke's Finest Black Lab - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Folke's Finest Black Lab

138 calories 14.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday June 10th 2015
1.045
1.012
4.3%
38.4
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg United Kingdom - Pale 2-Row2.6 kg Pale 2-Row 38 2.5 53.6%
1.30 kg Flaked Barley1.3 kg Flaked Barley 32 2.2 26.8%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 550 8.2%
250 g German - De-Husked Caraf I250 g De-Husked Caraf I 32 340 5.2%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6.2%
4,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Challenger55 g Challenger Hops Pellet 5.6 Boil 60 min 38.4 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish moss Fining Boil 20 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:
1.0 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       CO2 Level: 1.8 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Add 2g of gypsum, 3g of calcium chloride, 11g of chalk and 10g of citric acid to the 19 litre mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L 67 C strike temperature. Infusion -- 62 °C 60 min
12 L Sparge -- 73 °C 10 min
Starting Mash Thickness: 3.33 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 16.2
Mash volume with grains 19.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.6 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Make a hefty starter to ensure the yeast has oomph to ferment the beer dry enough.

Last Updated and Sharing
 
752
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-11-12 17:46 UTC