Memphis Man II - Beer Recipe - Brewer's Friend

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Memphis Man II

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Thursday February 25th 2016
1.067
1.020
6.2%
43.0
26.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Munich5.25 lb Munich 37 6 33.9%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 22.6%
2.50 lb United Kingdom - Crystal 60L2.5 lb Crystal 60L 34 60 16.1%
2.50 lb United Kingdom - Golden Promise2.5 lb Golden Promise 37 3 16.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 6.5%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 4.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.3 Boil 60 min 28.27 37.5%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 8.6 Boil 15 min 6.54 25%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.3 Boil 10 min 3.42 12.5%
0.50 oz Palisade0.5 oz Palisade Hops Pellet 8.6 Boil 10 min 4.78 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Roasted Macadamia nuts diced Flavor Boil 15 min.
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar (bottle conditioned)       Amount: 5 oz.      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.11 g | 16.4 qt) 4.04 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

I brewed this one a year ago and let it bottle condition for 6 months. It was a great late summer beer and people really liked it.
The nuts are toasted at 325 degrees then diced. Added to the wort last 15 min in a grain sack. An incredible amount of oil leaches from the nuts. Used 2.5 pounds of Crystal for head retention. When poured the beer is mid brown with a healthy and long lasting beige head. Plenty of lacing in the glass.

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  • Last Updated: 2016-02-25 16:24 UTC