Body Massage - Beer Recipe - Brewer's Friend

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Body Massage

206 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Czar/McNamara
Calories: 206 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Friday February 1st 2019
1.061
1.023
5.0%
25.2
29.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 77.6%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 8.2%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4.1%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.3 Boil 30 min 22.91 40%
1 oz Fuggles1 oz Fuggles Hops Pellet 5 Boil 0 min 40%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Whirlpool at 180 °F 15 min 2.28 20%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
4 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Mash In Infusion -- 156 °F 45 min
5.5 gal Sparge Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.02 24.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 6 24  
Total: 9.08 36.3
Equipment Profile Used: System Default
"Body Massage" Dry Stout beer recipe by Czar/McNamara. All Grain, ABV 5.01%, IBU 25.2, SRM 28.96, Fermentables: (Maris Otter Pale, Chocolate Rye, Caramel / Crystal 90L, Black Patent, Lactose (Milk Sugar)) Hops: (Northern Brewer, Fuggles, East Kent Goldings)
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  • Last Updated: 2019-03-29 01:40 UTC