Dark Eternal Night - Beer Recipe - Brewer's Friend

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Dark Eternal Night

277 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 277 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Wednesday October 26th 2016
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OG: 1.071 FG: 1.012 ABV: 7.7% IBU: 70

1.084
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 68.6%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 16.3%
1.50 lb American - Caramel / Crystal 20L1.5 lb Caramel / Crystal 20L 35 20 9.8%
0.80 lb German - Carafa II0.8 lb Carafa II 32 425 5.2%
15.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13.7 Boil 60 min 43.32 23.6%
1 oz Citra1 oz Citra Hops Pellet 13.7 Boil 30 min 33.29 23.6%
1 oz Citra1 oz Citra Hops Pellet 13.7 Boil 5 min 8.64 23.6%
13 g Cascade13 g Cascade Hops Pellet 6.3 Dry Hop 7 days 10.8%
22 g Nugget22 g Nugget Hops Pellet 13.4 Dry Hop 7 days 18.3%
4.23 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
6 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.57 ml Lactic acid Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2.23 ml Lactic acid Water Agt Sparge 1 hr.
2.50 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.7 psi       Temp: 36 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use the saved water profile for this: X9P5X56 However, instead of just 3.57ml of lactic acid in the mash, also include 2.5g Citric Acid to allow an additional 0.11 pH drop in the mash to a target of 5.40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 qt Strike 170 °F 154 °F 60 min
17.6 qt Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.21 16.8  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.91 -7.7  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.21 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

Ferment at 66 degrees until about 90% complete. Then slowly raise to 69 degrees over a couple of days to finish off.

Dry hop in the primary after fermentation is complete using mesh bag. No need to do a secondary for this recipe.

Remove dry hops after 7 days, and let sit for 2 additional days.

Rack to Keg.

Changed Dry Hop from 1oz to Citra to stuff I had on hand. We'll see how this one goes.

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  • Last Updated: 2020-06-01 19:00 UTC