Mean Black Spider - Beer Recipe - Brewer's Friend

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Mean Black Spider

42 calories 4.3 g 75 ml
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Beer Stats
Method: Partial Mash
Style: Foreign Extra Stout
Boil Time: 20 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Dave H
Calories: 42 calories (Per 75ml)
Carbs: 4.3 g (Per 75ml)
Created: Saturday December 24th 2016
1.060
1.015
5.9%
3.8
46.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Dry Malt Extract - Dark1 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 22.7%
0.75 kg Dry Malt Extract - Light0.75 kg Dry Malt Extract - Light 42 4 17%
0.50 kg American - Pale 2-Row0.5 kg Pale 2-Row 37 1.8 11.4%
0.25 kg American - Roasted Barley0.25 kg Roasted Barley 33 300 5.7%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 4.5%
1.70 kg Coopers Stout hopped liquid malt extract1.7 kg Coopers Stout hopped liquid malt extract - (late boil kettle addition) 35 180 38.6%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 3.84 100%
20 g / $ 0.00
 
Yeast
White Labs - Australian Ale Yeast WLP009
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Hobart Tap Water, generally soft surface water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Sparge -- 65 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 23.6 L) 5.5
Mash volume with grains (equipment estimates 23.6 L) 6.1
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 23.2 L) 5
Volume increase from sugar/extract (late additions) 1.8
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 5.5  
Equipment Profile Used: System Default
 
Notes

Liquid malt extract is Coopers hopped stout kit 1.7 kg so which contributes around 30 IBU to final wort. That is, the IBU indicated in recipe summary only accounts for 20 g Goldings @ 20min.
All malt extract other than 750g light dme is added as a late addition steep to avoid excess caramelisation from the low volume boil, and allow more utilisation from the Goldings.
Yeast can be recultured from any Coopers Brewery commercial beer. I used yeast harvested from 2 x 375ml bottles Coopers Original Pale Ale to make a starter.
For an all-extract version, see my Black Cat Bone.
These recipes attempt to capture the essence of Coopers Best Extra Stout (ABV 6.3%)
My actual brew was
O.G. 1.060
F.G. 1.017
Apparent attenuation 72%
ABV 5.7%

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  • Last Updated: 2016-12-24 21:08 UTC