My Name is Mudd - Beer Recipe - Brewer's Friend

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My Name is Mudd

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Tuesday December 27th 2016
1.068
1.022
6.0%
30.3
31.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 64%
6 oz American - Chocolate6 oz Chocolate 29 350 3%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 3%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8%
6 oz German - Carafa III6 oz Carafa III 32 535 3%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3%
200 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Nugget0.65 oz Nugget Hops Pellet 12.4 Boil 55 min 30.33 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Cold Brewed Coffee Flavor Secondary 7 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Carb       CO2 Level: 2.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion -- 152 °F 60 min
9.5 qt Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.75 23  
Mash volume with grains 6.67 26.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 2.38 g | 9.5 qt) 2.86 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.61 34.4
Equipment Profile Used: System Default
 
Notes

Place 4 oz of ground coffee into 32 oz of water and let sit at room temperature for 48 hours. Remove ground and dump coffee into secondary.

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  • Last Updated: 2018-10-27 16:57 UTC