Death Metal - Beer Recipe - Brewer's Friend

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Death Metal

421 calories 48.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 100 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Robby Brosman
Calories: 421 calories (Per 12oz)
Carbs: 48.4 g (Per 12oz)
Created: Thursday October 4th 2018
1.124
1.039
11.2%
55.4
50.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 57.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.5%
2 lb Belgian - Roasted Barley2 lb Roasted Barley 30 575 11.5%
10 oz American - Chocolate10 oz Chocolate 29 350 3.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.8%
1 lb Belgian - Munich1 lb Munich 38 6 5.8%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 4.3%
17.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 46.53 42.9%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 10 min 8.84 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Table Salt Flavor Boil 10 min.
6 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
1 each whirlfloc Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 10 min.
21 g Table Salt Water Agt Mash 1 hr.
21 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.14 g | 32.5 qt) 8.07 32.3  
Mash volume with grains (equipment estimates 9.39 g | 37.5 qt) 9.32 37.3  
Grain absorption losses -1.95 -7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) 6 24  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 8.07 32.3
Equipment Profile Used: System Default
 
Notes

add 1tsp lactic acid to lower pH to ~5.4

secondary ferment on vanilla and cinnamon: 1 stick, 1 bean (get from good source). Split, scrape, soak in vodka or bourbon

cut a gallon off to age on bourbon soaked oak

.13 lb / gal absorption 16.63 lb + 1.5 gal / 60 min 100 min +3.5 gal beer = 8.16 gallons

dissolve .75 lb lactose in 2-3 cups boiling water add at kegging

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  • Last Updated: 2018-11-10 03:10 UTC