Dark Matter #1 - Beer Recipe - Brewer's Friend

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Dark Matter #1

229 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 40.6 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephane Robichaud
Calories: 229 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Saturday September 7th 2019
1.074
1.020
7.1%
158.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Thomas Fawcett - Maris Otter Pale Ale Malt4.5 kg Maris Otter Pale Ale Malt 38 2.65 68.7%
0.60 kg German - CaraFoam0.6 kg CaraFoam 37 1.8 9.2%
0.40 kg Briess - Caramel Malt - 120L0.4 kg Caramel Malt - 120L 34.5 120 6.1%
0.45 kg United Kingdom - Pale Chocolate0.45 kg Pale Chocolate 33 207 6.9%
0.40 kg German - Chocolate Wheat0.4 kg Chocolate Wheat 31 413 6.1%
0.20 kg German - Carafa III0.2 kg Carafa III 32 535 3.1%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Summit56 g Summit Hops Pellet 18.5 Boil 50 min 143.83 66.7%
28 g Summit28 g Summit Hops Pellet 18.5 Boil 5 min 15.08 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
750 ml Coffee Flavor Boil 30 min.
4 oz Cocao Nibs Flavor Boil 30 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
3 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 140       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.9 L Infusion 22 °C 67 °C 60 min
13.5 L Infusion -- 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.7
Mash volume with grains 24
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 15.8 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 40.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 19
Total: 48.1  
Equipment Profile Used: System Default
"Dark Matter #1" Dry Stout beer recipe by Stephane Robichaud. All Grain, ABV 7.09%, IBU 158.9, SRM 50, Fermentables: (Maris Otter Pale Ale Malt, CaraFoam, Caramel Malt - 120L, Pale Chocolate, Chocolate Wheat, Carafa III) Hops: (Summit) Other: (Calcium Chloride (dihydrate), Gypsum, Coffee, Cocao Nibs)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-15 16:39 UTC