3 bbl ivory stout - Beer Recipe - Brewer's Friend

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3 bbl ivory stout

424 calories 49.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 110 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 424 calories (Per 12oz)
Carbs: 49.3 g (Per 12oz)
Created: Monday January 20th 2020
1.125
1.040
11.2%
22.9
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb United Kingdom - Golden Promise220 lb Golden Promise 37 3 56.4%
55 lb American - Pale 2-Row55 lb Pale 2-Row 37 1.8 14.1%
10 lb American - Victory10 lb Victory 34 28 2.6%
10 lb American - Aromatic Malt10 lb Aromatic Malt 35 20 2.6%
55 lb Candi Syrup - Belgian Candi Syrup - Blanc55 lb Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 14.1%
25 lb Briess - DME Pilsen Light25 lb DME Pilsen Light - (late boil kettle addition) 45 2 6.4%
15 lb Rolled Oats15 lb Rolled Oats 33 2.2 3.8%
390 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Apollo8 oz Apollo Hops Pellet 18 Boil 60 min 22.88 100%
8 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3857 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
90g Calcium Chloride
40g Gypsum

10ml Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
95 gal Strike to hit 156-158F Infusion 170 °F 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 101.8 gal (407.2 qt). Suggest reducing initial water volume to 5.85 gal (23.4 qt) and adding 89.8 gal (359.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 121.68 gal (486.7 qt) 96.88 387.5  
Strike water volume at mash thickness of 1.25 qt/lb 96.88 387.5  
Mash volume with grains 121.68 486.7  
Grain absorption losses -38.75 -155  
Remaining sparge water volume (equipment estimates 37.77 g | 151.1 qt) 72.13 288.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 95.65 g | 382.6 qt) 130 520  
Volume increase from sugar/extract (late additions) 6.15 24.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 100 g | 400 qt) 110 440  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 110 g | 440 qt) 100 400  
Total: 169 676
Equipment Profile Used: System Default
 
Notes

Boil for 5 hours, add DME and Candi Sugar at end of boil. Pitch ass-tons of yeast from Hexagon. Clarity Ferm and ALDC.

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  • Last Updated: 2020-01-20 00:43 UTC