Brewer's Friend

Print

Death by Darkness

122 calories 13.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 122 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Wednesday March 20th 2019
1.037
1.010
3.6%
37.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 37.5%
2 lb United Kingdom - Extra Dark Crystal 160L2 lb Extra Dark Crystal 160L 33 160 25%
1 lb American - Chocolate1 lb Chocolate 29 350 12.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 12.5%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops Pellet 4.5 Boil 60 min 37.77 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Other Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 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
3 gal BIAB Steeping -- 150 °F 90 min
3 gal Temp raise for specific enzyme release at 30 min mark. Temperature -- 156 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.33 g | 33.3 qt) 8.75 35  
Mash volume with grains (equipment estimates 8.97 g | 35.9 qt) 9.39 37.6  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

this brew was a partial boil keeping a constant level of 3 gallons in the kettle using distilled water. Then adding 2 gallons of cold (just above freezing) spring water to the kettle just after flame out.

the entire fermentation took place within the Primary without a secondary and was bottled using priming sugar with a 3 week "warm" condition before refrigeration. the result was a creamy tasting shapely carbonated session Black stout. Honestly one of my best brews yet!

Last Updated and Sharing
 
497
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-20 14:53 UTC