Ball Punch #3 - Beer Recipe - Brewer's Friend

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Ball Punch #3

315 calories 33.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew C. Bourland
Calories: 315 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Wednesday April 17th 2019
1.094
1.025
9.0%
40.7
27.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale Ale14 lb Pale Ale 37 3.5 77.9%
1.23 lb Belgian - CaraMunich1.225 lb CaraMunich 33 50 6.8%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 5.6%
0.80 lb American - Rye0.8 lb Rye 38 3.5 4.5%
0.15 lb German - Chocolate Wheat0.15 lb Chocolate Wheat 31 413 0.8%
0.30 lb United Kingdom - Black Patent0.3 lb Black Patent 27 525 1.7%
0.50 lb Honey0.5 lb Honey 42 2 2.8%
17.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 13.6 33.3%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 30 min 22.21 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 10 min 4.93 33.3%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 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
17.5 qt Temperature -- 133 °F 30 min
4.4 qt @200 F Temperature -- 150 °F 10 min
2.5 qt @200 F Temperature -- 158 °F 15 min
1.5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.37 17.5  
Mash volume with grains 5.77 23.1  
Grain absorption losses -2.18 -8.7  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.9 39.6
Equipment Profile Used: System Default
"Ball Punch #3" American Stout beer recipe by Andrew C. Bourland. All Grain, ABV 8.96%, IBU 40.74, SRM 27.45, Fermentables: (Pale Ale, CaraMunich, Munich Dark, Rye, Chocolate Wheat, Black Patent, Honey) Hops: (Liberty, Challenger)
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  • Last Updated: 2019-06-12 10:46 UTC