Dark Big Beer - Beer Recipe - Brewer's Friend

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Dark Big Beer

336 calories 28.6 g 330 ml
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Beer Stats
Method: Extract
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Pires
Calories: 336 calories (Per 330ml)
Carbs: 28.6 g (Per 330ml)
Created: Saturday November 17th 2018
1.109
1.019
11.8%
66.7
47.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark 44 30 16%
0.13 kg Dry Malt Extract - Dark0.13 kg Dry Malt Extract - Dark 44 30 4.2%
0.08 kg Candi Syrup - Belgian Candi Syrup - D-1800.08 kg Belgian Candi Syrup - D-180 32 180 2.6%
1.50 kg Dry Malt Extract - Dark1.5 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 47.9%
0.37 kg Dry Malt Extract - Dark0.37 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 11.8%
0.25 kg Candi Syrup - Belgian Candi Syrup - D-1800.25 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 8%
0.30 kg Candi Syrup - Belgian Candi Syrup - D-1800.3 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 9.6%
3.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6 Boil 60 min 30.3 40%
10 g Nugget10 g Nugget Hops Pellet 11.4 Boil 30 min 22.12 20%
10 g Nugget10 g Nugget Hops Pellet 11.4 Boil 15 min 14.28 20%
10 g Bramling Cross10 g Bramling Cross Hops Pellet 6 Dry Hop 5 days 20%
50 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °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-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 13.9 L) 4.5
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 14.3 L) 5
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 10
Going into fermentor 10
Total: 4.5  
Equipment Profile Used: System Default
 
Notes

started by dissolving the fermentables and about 3 liters of water and making a syrup.
The beginning of the fermentation was done with 1/4 of the fermentables and all the necessary water.
The remaining fermentables were added over the next 3 days, 1/4 per day.
Thus the fermentation began with a low density.



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  • Last Updated: 2018-12-01 21:04 UTC