Black Maple Stout (B3) - Beer Recipe - Brewer's Friend

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Black Maple Stout (B3)

193 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.84 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday January 28th 2024
1.059
1.011
6.3%
42.0
25.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row 36.8 3.5 61.5%
2 lb Munich2 lb Munich 37 6 15.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.7%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.7%
0.50 lb Munich Dark 20L0.5 lb Munich Dark 20L 34 20 3.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 41.24 60%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.76 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash --
4 oz Cacao Nibs Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.84 gal Infusion 154 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 8.72 34.9  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 9.76 39  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

Add 4oz toasted Cacao Nibs after primary. Nibs toasted at 300 degrees for 10-12 mins. Added to vodka tincture.

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  • Last Updated: 2024-02-06 04:13 UTC