Belgian Blackberry Stout - Beer Recipe - Brewer's Friend

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Belgian Blackberry Stout

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Saturday May 27th 2017
1.078
1.019
7.9%
33.8
33.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 36.4%
5 lb Belgian - Munich5 lb Munich 38 6 30.3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 6.1%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 4.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.5%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.5%
1 lb Blackberry1 lb Blackberry - (late boil kettle addition) 3.6 0 6.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Boil 60 min 8.92 25%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 20 min 12.76 25%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Boil 15 min 4.42 25%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 10 min 7.64 25%
2 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 125 °F 30 min
Temperature -- 148 °F 30 min
Temperature -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 4.04 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.47 37.9
Equipment Profile Used: System Default
"Belgian Blackberry Stout" Dry Stout beer recipe by BSD. All Grain, ABV 7.86%, IBU 33.75, SRM 33.84, Fermentables: (Maris Otter Pale, Munich, Chocolate, Belgian Candi Syrup - Clear (0L), CaraVienne, Special B, Acidulated Malt, Caramel / Crystal 60L, Flaked Barley, Blackberry) Hops: (Glacier, Galena)
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  • Last Updated: 2017-05-27 03:25 UTC