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LH Fade to Black Clone

Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 275 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)

Created: Friday April 1st 2022

Original Gravity:

1.083

Final Gravity:

1.017

ABV (standard):

8.6%

IBU (tinseth):

28.0

SRM (morey):

49.4

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.90 lb	Briess - Brewers Malt 2-Row9.9 lb Brewers Malt 2-Row	37	1.8	56.6%
1.90 lb	Weyermann - Dark Wheat Malt1.9 lb Dark Wheat Malt	37	7	10.9%
0.90 lb	Weyermann - Chocolate Wheat0.9 lb Chocolate Wheat - (late mash tun addition)	34.8	415	5.1%
0.90 lb	Weyermann - CaraAroma0.9 lb CaraAroma - (late mash tun addition)	36	140	5.1%
0.90 lb	Briess - Blackprinz Malt0.9 lb Blackprinz Malt - (late mash tun addition)	25	500	5.1%
3 lb	Muntons - Maris Otter3 lb Maris Otter	38	2.3	17.1%
17.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13.50 g	CTZ13.5 g CTZ Hops	Pellet	16.2	Boil	60 min	21.93	33.3%
27 g	Goldings27 g Goldings Hops	Pellet	5	Boil	13 min	6.04	66.7%
40.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
13.50 g	CTZ (Pellet) 13.5 g CTZ (Pellet) Hops	21.93	33.3%
27 g	Goldings (Pellet) 27 g Goldings (Pellet) Hops	6.04	66.7%
40.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32.8 qt	22 quarts initial strike @ 158 F, 33 qts total at mash out	Strike	161 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Magnesium Chloride	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Citric acid	Water Agt	Mash	1 hr.
1 tsp	Irish Moss	Fining	Boil	3 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
5 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 227 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.72 psi Temp: 35 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	20	20	125	85	50
Mash Chemistry and Brewing Water Calculator

Notes

Mash water boiled before use to reduce oxygen level.
Verify pH of mash tun, should be around 5.5, then add Ca(OH)2 (slaked lime) to wort just prior to late addition of specialty grains in mash tun; Mash the late addition crushed grains for 30 minutes @ 150-160 F prior to ending mash.

Primary fermentation 7 days, closed transfer to purged keg with spunding valve set to 15 psi for secondary fermentation 7 days, then age for 30 days at ambient before carbonation @ 32 F.

Last Updated and Sharing

346

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Brews

Public: Yup, Shared
Last Updated: 2022-11-07 23:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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LH Fade to Black Clone

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