Big Black Stout 2.0 (herms) - Beer Recipe - Brewer's Friend

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Big Black Stout 2.0 (herms)

350 calories 34.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 83% (ending kettle)
Calories: 350 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Sunday January 25th 2015
1.105
1.024
11.8%
49.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.75 lb United Kingdom - Maris Otter Pale20.75 lb Maris Otter Pale 38 3.75 56.1%
8 lb American - Pilsner8 lb Pilsner 37 1.8 21.6%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 5.4%
1.50 lb American - Dark Chocolate1.5 lb Dark Chocolate 29 420 4.1%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 4.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 1.4%
6 oz American - Aromatic Malt6 oz Aromatic Malt 35 20 1%
6 oz German - Chocolate Wheat6 oz Chocolate Wheat 31 413 1%
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light 42 2.5 5.4%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 14.9 Boil 70 min 37.58 40%
3 oz Crystal3 oz Crystal Hops Pellet 4.3 Boil 30 min 12.11 60%
5 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1035 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
22.875 qt Fly Sparge -- 151 °F 60 min
Mash Out Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.44 gal (53.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.44 gal (5.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing initial water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.44 g | 53.8 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 10.56 g | 42.3 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 17.47 69.9
Equipment Profile Used: System Default
"Big Black Stout 2.0 (herms)" Specialty Wood-Aged Beer recipe by J.A. Suko. All Grain, ABV 11.78%, IBU 49.69, SRM 40, Fermentables: (Maris Otter Pale, Pilsner, Crystal 60L, Dark Chocolate, Roasted Barley, Flaked Oats, Aromatic Malt, Chocolate Wheat, Dry Malt Extract - Extra Light) Hops: (Warrior, Crystal)
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  • Last Updated: 2016-10-04 15:09 UTC