Rubus Cacao Clone

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 85% (brew house)
Source: MadTree Brewing
Calories: 223 calories (Per 16oz)
Carbs: 23.9 g (Per 16oz)

Created: Friday January 18th 2019

Original Gravity:

1.067

Final Gravity:

1.018

ABV (standard):

6.5%

IBU (tinseth):

23.6

SRM (morey):

34.9

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pale 2-Row7 lb Pale 2-Row	37	1.8	63.6%
1.40 lb	Finland - Vienna Malt1.4 lb Vienna Malt	36	3	12.7%
0.90 lb	Finland - Chocolate Malt0.9 lb Chocolate Malt	31	338	8.2%
0.70 lb	American - Caramel / Crystal 60L0.7 lb Caramel / Crystal 60L	34	60	6.4%
0.10 lb	American - Roasted Barley0.1 lb Roasted Barley	33	300	0.9%
0.20 lb	American - Black Malt0.2 lb Black Malt	28	500	1.8%
0.20 lb	American - Carapils (Dextrine Malt)0.2 lb Carapils (Dextrine Malt)	33	1.8	1.8%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	4.5%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Galena0.35 oz Galena Hops	Pellet	13	Boil	60 min	16.43	53%
0.31 oz	Vic Secret0.31 oz Vic Secret Hops	Pellet	15.5	Whirlpool at 170 °F	0 min	7.2	47%
0.66 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.35 oz	Galena (Pellet)	16.43	53%
0.31 oz	Vic Secret (Pellet)	7.2	47%
0.66 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.10 lb	cacao nibs	Flavor	Boil	10 min.
0.40 lb	Raspberry Puree	Flavor	Primary	--
4 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - British Ale V OYL-011

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 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
14.8 qt	Dough in @ 168.5˚	Infusion	--	155 °F	60 min
6.5 qt	Mash Out	Decoction	--	212 °F	20 min
Starting Mash Thickness: 1.35 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.35 qt/lb	3.71	14.9
Mash volume with grains	4.59	18.4
Grain absorption losses	-1.38	-5.5
Remaining sparge water volume (equipment estimates 4.44 g \| 17.7 qt)	3.91	15.7
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.52 g \| 26.1 qt)	6	24
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.01	-0.1
Post boil Volume	5.01	20
Hops absorption losses (whirlpool, hop stand)	-0.01	-0
Going into fermentor	5	20
Total:	7.63	30.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 97.4%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 88% 31.5 ppg

Wort Volume:

4.5 Gallons

Expected 5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.067
Actual OG: 1.077

Alcohol and Attenuation:

ABV: 7.22%

Apparent Attenuation: 71.4%
Actual FG: 1.022
Calories per 16oz 223 calories
Carbohydrates per 16oz 23.9 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
1/20/2019 2:40 PM over 5 years ago	+1	Mash Complete	1.068	20 Quarts	5.3	68 °F	2/20/2021 3:43 AM over 3 years ago
1/20/2019 2:40 PM over 5 years ago	+1	Brew Day Complete	1.077	18 Quarts	5.2	68 °F	2/20/2021 3:43 AM over 3 years ago	Due to high gravity, I cut the boil down to 40 minutes.
2/1/2019 2:03 AM over 5 years ago	+13	Fermentation Complete	1.022	4.5 Gallons		72 °F	2/20/2021 3:43 AM over 3 years ago	Fermented in the basement so at first, the temperature dropped to 64F. The next day I put towels on the fermenter but it didn't increase much. I then added a heavy winter jacket and brought the temp up to 66F. On day 8 I brought the fermenter upstairs to the laundry room and ramped the temperature up to 72 for 4 days. Gravity reading read 1.044 which equates to 1.022 post refractometer calculations.

Notes

Post-fire brew at Fathers-In-Law. Brewing in the garage in 20˚F on my new DarkStar 2.0 burner. Last batch before upgrading kettle.

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Last Updated: 2019-01-19 17:44 UTC

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Rubus Cacao Clone