Black Velvet Stout - Beer Recipe - Brewer's Friend

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Black Velvet Stout

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Thursday March 26th 2020
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Dry Stout with Espresso

by Jan Erik Johansen

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 43

1.043
1.010
4.4%
44.2
32.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Gladfield - Ale Malt3.3 kg Ale Malt 37 2.8 69.9%
0.70 kg German - Dark Munich0.7 kg Dark Munich 36.8 8.43 14.8%
0.35 kg Australian - Roast Barley0.35 kg Roast Barley 29 507 7.4%
0.20 kg Joe White - Chocolate Malt0.2 kg Chocolate Malt 34 244 4.2%
0.17 kg Australian - Flaked Barley0.17 kg Flaked Barley 32 2.2 3.6%
4.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g magnum32 g magnum Hops Pellet 11.3 Boil 60 min 44.16 100%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 g Brewbrite Fining Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 123 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-
80 5 25 75 80 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 64 °C 64 °C 15 min
16 L Infusion 65 °C 65 °C 60 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.2
Mash volume with grains 20.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17.3 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 34.1  
Equipment Profile Used: System Default
"Black Velvet Stout" Dry Stout beer recipe by AC. All Grain, ABV 4.39%, IBU 44.16, SRM 32.11, Fermentables: (Ale Malt, Dark Munich, Roast Barley, Chocolate Malt, Flaked Barley) Hops: (magnum) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Brewbrite)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-26 04:53 UTC