Void Orchestra - Beer Recipe - Brewer's Friend

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Void Orchestra

182 calories 14.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday March 17th 2020
1.060
1.008
6.8%
42.3
34.3
n/a
0.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg United Kingdom - Maris Otter Pale 38 3.75 63.3%
0.13 kg Briess - American - Chocolate0.13 kg American - Chocolate 25 350 8.2%
0.10 kg Briess - Carapils Malt0.1 kg Carapils Malt $ 2.60 / kg
$ 0.26 		34.5 1.5 6.3%
0.20 kg German - Wheat Malt0.2 kg German - Wheat Malt 37 2 12.7%
0.10 kg Briess - United Kingdom - Dark Crystal 80L0.1 kg United Kingdom - Dark Crystal 80L 33 80 6.3%
0.05 kg Rolled Oats0.05 kg Rolled Oats 33 2.2 3.2%
1.58 kg / $ 0.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Aurora4 g Aurora Hops Leaf/Whole 8.3 Mash 60 min 2.79 13.8%
7 g Aurora7 g Aurora Hops Leaf/Whole 8.3 Boil 60 min 24.5 24.1%
7 g Aurora7 g Aurora Hops Leaf/Whole 8.3 Aroma 15 min 12.16 24.1%
7 g Aurora7 g Aurora Hops Leaf/Whole 8.3 Whirlpool at 70 °C 10 min 24.1%
4 g Aurora4 g Aurora Hops Leaf/Whole 8.3 Mash 0 min 2.79 13.8%
29 g / $ 0.00
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 26 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
3 L Temperature 63 °C 63 °C 75 min
3 L Temperature 63 °C 63 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.3 L) 7.5
Mash volume with grains (equipment estimates 14.3 L) 8.5
Grain absorption losses -1.6
Hops absorption losses (mash) -0
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0
Volume into fermentor 5
Total: 7.5  
Equipment Profile Used: System Default
 
Notes

Second Runnings were used to create a 1030 og Black Table Saison,
Hop profile not recorded.

Very poor Head Retntion drinking 16/04/20. Taste is a bit off, touch cloying, very fruity.
Thin body, brown sugar aftertaste. Not overly Dark, more brownale like.
Drinking last bottle 5/5/20- Soured, not awful though, quite flandersesque, th sour blends well enough with the roast and coffee, quite astringent, not very pleasant.

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  • Last Updated: 2020-05-05 21:20 UTC