The Lightness - Beer Recipe - Brewer's Friend

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The Lightness

234 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 4.53 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Andy McClure
Hop Utilization: 97%
Calories: 234 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Saturday October 16th 2021
1.070
1.020
6.6%
40.0
9.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 68.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.8%
0.75 lb American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L 35 20 7.3%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 7.3%
0.75 lb Smoked Malt0.75 lb Smoked Malt 37 5 7.3%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz Columbus0.44 oz Columbus Hops Pellet 15 Boil 60 min 33.96 55%
0.18 oz Kent Goldings0.18 oz Kent Goldings Hops Pellet 5 Boil 50 min 4.4 22.5%
0.18 oz Kent Goldings0.18 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.68 22.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.60 oz Coffee Beans Flavor Secondary 2 days
2.10 oz Cocoa Nibs Flavor Secondary 7 days
1 each Whirlfloc Fining Boil 5 min.
1 each Servomyces Other Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
1 tsp Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
0.35 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 162 °F 152 °F 60 min
3.75 gal Sparge 185 °F 168 °F 15 min
3 gal Top Off 175 °F 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.78 g | 23.1 qt) 6.03 24.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4.53 18.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.53 g | 18.1 qt) 3.5 14  
Total: 7.56 30.2
Equipment Profile Used: System Default
 
Notes

At start of fermentation, begin soaking 4-8 oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to fermenter during secondary for the remainder of fermentation, We used 4oz of Ecuadorian and 2oz of Dominican cacao nibs we got from Ethereal Confections.

Add whole coffee beans into secondary. Ferment one day, then begin cold crash for second day.

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  • Last Updated: 2021-11-21 20:20 UTC