Dark Matter Fckr - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dark Matter Fckr

196 calories 18.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Zoltan Pulai
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Thursday November 3rd 2016
1.064
1.014
6.6%
51.6
28.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Simpsons Extra Pale Ale5.5 kg Simpsons Extra Pale Ale 37 1.7 87.3%
300 g simpsons Premium English Caramalt300 g simpsons Premium English Caramalt 35 23.4 4.8%
200 g Simpsons Chocolate Malt200 g Simpsons Chocolate Malt 28 338 3.2%
200 g simpsons DRC200 g simpsons DRC 34 114.2 3.2%
100 g Simpsons Black Malt100 g Simpsons Black Malt 28 713 1.6%
6,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Simcoe27 g Simcoe Hops Pellet 13.2 Boil 14 min 20.68 10.8%
18 g Citra18 g Citra Hops Pellet 12 Boil 7 min 7.14 7.2%
18 g Simcoe18 g Simcoe Hops Pellet 13.2 Boil 7 min 7.85 7.2%
18 g Citra18 g Citra Hops Pellet 12 Whirlpool at 99 °C 20 min 7.56 7.2%
18 g Simcoe18 g Simcoe Hops Pellet 13.2 Whirlpool at 99 °C 20 min 8.32 7.2%
30 g Citra30 g Citra Hops Pellet 12 Dry Hop 5 days 12%
50 g Mosaic50 g Mosaic Hops Pellet 10.9 Dry Hop 5 days 20.1%
70 g Simcoe70 g Simcoe Hops Pellet 13.2 Dry Hop 5 days 28.1%
249 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g irish moss Fining Boil 15 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
134 8 7 49 185 140
Use water from water source "Hrinova"
Add brewing salt to whoe volume:
Gypsum: 9.7g
Calcium Chloride: 2.2g

Add only to sparge water:
Lactic acid (80%): 3ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 75 min
Infusion -- 75 °C 15 min
Fly Sparge -- 75 °C 45 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17
Mash volume with grains 21.2
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 16.4 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Add only 50g Chocolate Malt (and no Balck Malt) to the mash in the start. Add the rest only 15 minutes before the end of the mash.

Ferment at 20C for 7 days, lower temperature to 16C and add dry hops. After 5 days lower the temperature to 2C, add gelatine. Bottle after 2 days.

Last Updated and Sharing
 
687
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-07-24 12:31 UTC