Dark Matter Fckr #2 - Beer Recipe - Brewer's Friend

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Dark Matter Fckr #2

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Zoltan Pulai
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday August 15th 2017
1.064
1.014
6.7%
56.3
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 kg Simpons Extra Pale Ale Malt6.4 kg Simpons Extra Pale Ale Malt 36 1.5 87.7%
300 g Simpsons Caramalt300 g Simpsons Caramalt 34 15.9 4.1%
400 g Simpsons Chocolate Malt400 g Simpsons Chocolate Malt 32 425 5.5%
200 g Simpsons DRC200 g Simpsons DRC 32 116.8 2.7%
7,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Simcoe42 g Simcoe Hops Pellet 12.6 Boil 14 min 21.86 11.8%
26 g Citra26 g Citra Hops Pellet 14.2 Boil 7 min 8.69 7.3%
26 g Simcoe26 g Simcoe Hops Pellet 12.6 Boil 7 min 7.71 7.3%
26 g Citra26 g Citra Hops Pellet 14.2 Whirlpool at 99 °C 20 min 9.57 7.3%
26 g Simcoe26 g Simcoe Hops Pellet 12.6 Whirlpool at 99 °C 20 min 8.49 7.3%
40 g Citra40 g Citra Hops Pellet 14.2 Dry Hop 5 days 11.2%
70 g Mosaic70 g Mosaic Hops Pellet 9.9 Dry Hop 5 days 19.7%
100 g Simcoe100 g Simcoe Hops Pellet 12.6 Dry Hop 5 days 28.1%
356 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g irish moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 423 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 19.7
Mash volume with grains 24.5
Grain absorption losses -7.3
Remaining sparge water volume 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 23.8 L) 27
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 26.7
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Add only 100g Chocolate 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. Rack to secondary / bottle after 2 days.

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  • Last Updated: 2017-10-12 08:19 UTC