The Dark Night - Beer Recipe - Brewer's Friend

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The Dark Night

296 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 296 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Saturday October 31st 2020
1.089
1.021
8.9%
53.3
28.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Great Western - Domestic 2-Row8.75 lb Domestic 2-Row 37 2 50%
7 lb Munich Dark 20L7 lb Munich Dark 20L 34 20 40%
1 lb United Kingdom - Crystal 70L1 lb Crystal 70L 34 70 5.7%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 2.9%
0.25 lb Weyermann - Carafa III0.25 lb Carafa III 32 525 1.4%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz 3 HBU2 oz 3 HBU Hops Pellet 8.2 Boil 60 min 51.23 80%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.7 Boil 15 min 2.09 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.05 ml Lactic acid Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.91 gal Strike 165 °F 152 °F 60 min
3.85 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.91 23.6  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Age 20-30 days in bourbon barrel after primary fermentation is complete. Sample after 20 days for taste

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  • Last Updated: 2020-12-08 21:10 UTC