Dark Anaphylaxis - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dark Anaphylaxis

238 calories 19.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: T Sharland
Calories: 238 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Tuesday January 3rd 2017
1.078
1.012
8.7%
73.3
48.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg United Kingdom - Maris Otter Pale5.8 kg Maris Otter Pale 38 3.75 65.2%
0.70 kg United Kingdom - Chocolate0.7 kg Chocolate 34 425 7.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.6%
0.50 kg Maple Syrup0.5 kg Maple Syrup - (late boil kettle addition) 30 35 5.6%
0.30 kg American - Caramel / Crystal 150L0.3 kg Caramel / Crystal 150L 33 150 3.4%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 3.4%
0.30 kg United Kingdom - Crystal Rye0.3 kg Crystal Rye 33 90 3.4%
0.30 kg United Kingdom - Dextrine Malt0.3 kg Dextrine Malt - (late boil kettle addition) 33 1.8 3.4%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 2.2%
8.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Magnum55 g Magnum Hops Leaf/Whole 11.8 Boil 60 min 48.92 31.1%
22 g East Kent Goldings22 g East Kent Goldings Hops Leaf/Whole 6.8 Boil 10 min 4.09 12.4%
32 g First Gold32 g First Gold Hops Leaf/Whole 7.5 Boil 10 min 6.56 18.1%
68 g Perle68 g Perle Hops Leaf/Whole 7.4 Boil 10 min 13.75 38.4%
177 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 510 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 176       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Mash in Temperature -- 65 °C 60 min
19 L Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.3
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume 14.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 33.2 L) 30
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 23.8 L) 27
Estimated amount in fermentor 27
Total: 38.8  
Equipment Profile Used: System Default
"Dark Anaphylaxis" Oatmeal Stout beer recipe by T Sharland. All Grain, ABV 8.68%, IBU 73.32, SRM 48.68, Fermentables: (Maris Otter Pale, Chocolate, Flaked Oats, Maple Syrup, Caramel / Crystal 150L, Lactose (Milk Sugar), Crystal Rye, Dextrine Malt, Roasted Barley) Hops: (Magnum, East Kent Goldings, First Gold, Perle) Other: (Protafloc)
Last Updated and Sharing
 
5,808
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-31 13:47 UTC