The Empty Lord - Beer Recipe - Brewer's Friend

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The Empty Lord

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday August 16th 2020
1.048
1.011
4.9%
22.7
45.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb United Kingdom - Maris Otter Pale6.25 lb Maris Otter Pale 38 3.75 58.1%
2.50 lb Flaked Barley2.5 lb Flaked Barley 32 2.2 23.2%
0.63 lb United Kingdom - Roasted Barley0.63 lb Roasted Barley 29 550 5.9%
0.63 lb American - Midnight Wheat Malt0.63 lb Midnight Wheat Malt 33 550 5.9%
12 oz Cane Sugar12 oz Cane Sugar 46 0 7%
10.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 40 min 22.7 100%
1.25 oz / $ 0.00
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1.25 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.3 psi       Temp: 34 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal BIAB Infusion 155 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.01 20  
Mash volume with grains 5.81 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.99 g | 12 qt) 1.44 5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.45 25.8
Equipment Profile Used: System Default
"The Empty Lord" Dry Stout beer recipe by Gerald Smith. All Grain, ABV 4.94%, IBU 22.7, SRM 45.19, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Midnight Wheat Malt, Cane Sugar) Hops: (East Kent Goldings)
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  • Last Updated: 2023-03-02 16:59 UTC