BC BC BC II - Beer Recipe - Brewer's Friend

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BC BC BC II

167 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A.Reed
Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday March 11th 2018
1.050
1.016
4.4%
22.2
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Munich - Light 10L7.5 lb Munich - Light 10L 33 10 62.5%
1.75 lb German - Smoked Malt1.75 lb Smoked Malt 37 3 14.6%
20 oz United Kingdom - Oat Malt20 oz Oat Malt 28 2 10.4%
12 oz German - Chocolate Rye12 oz Chocolate Rye 31 240 6.3%
12 oz Perla12 oz Perla 30 340 6.3%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 8.4 First Wort 0 min 22.19 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cacao Nibs Flavor Boil 1 min.
 
Yeast
White Labs - Old Sonoma Ale WLP076
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
66 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 9 8 33 45 78
Strike grains with 3.75 gal of water at 172.9 °F.
Mash at 158 °F for 60 min.
Rinse the grain in 3.2 gal sparge water at 168 °F.
Drain the grain bag and combine the mash and sparge water to make 5.75 gal wort.

+ 1tsp CaCl and 1/2 tsp chalk in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
"BC BC BC II" American Stout beer recipe by A.Reed. All Grain, ABV 4.41%, IBU 22.19, SRM 33.7, Fermentables: (Munich - Light 10L, Smoked Malt, Oat Malt, Chocolate Rye, Perla) Hops: (Chinook) Other: (Cacao Nibs)
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  • Last Updated: 2018-03-25 19:01 UTC