Black Men Dreams 2 - Beer Recipe - Brewer's Friend

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Black Men Dreams 2

421 calories 49 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gentlemalt Brewery
Calories: 421 calories (Per 330ml)
Carbs: 49 g (Per 330ml)
Created: Friday August 31st 2018
1.133
1.043
11.8%
25.4
46.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 23.5%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 3.9%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 3.9%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 3.9%
5.50 kg Banana5.5 kg Banana 7.65 0 43.1%
1.50 kg Finland - Enzyme Malt1.5 kg Enzyme Malt 35 0 11.8%
0.50 kg Canadian - Honey Malt0.5 kg Honey Malt 37 25 3.9%
0.75 kg Lactose (Milk Sugar)0.75 kg Lactose (Milk Sugar) 41 1 5.9%
12.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 60 min 25.37 100%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
SafAle WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash water PH 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Mash water PH 5.5 Temperature -- 58 °C 15 min
Temperature -- 65 °C 15 min
Temperature -- 68 °C 15 min
Temperature -- 73 °C 15 min
Temperature -- 76 °C 15 min
Temperature -- 78 °C 1 min
30 L PH - 5.5 Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 4.6 L) 3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 5.6
Pre boil volume (equipment estimates 22.4 L) 21
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 22.8  
Equipment Profile Used: System Default
 
Notes

07.09 - pre boiling water, adjust PH by Phosphoric acid to 5.5. Starter 1L with 1 package S-04 and half package WB-06 (wheat beer yeast). Use a bit of wheat yeast to get banana aroma from yeast to.
08.09. Brew day. Mash 45 mid. size banana by blender before adding into mashing step. Use a bit of enzymatic malt in order to heat up enough portion of enzym to convert all the starches.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-08 16:19 UTC