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Black Jack

147 calories 14.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Post Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Murray Williamson, Brad Ledbetter
Calories: 147 calories (Per 16oz)
Carbs: 14.7 g (Per 16oz)
Created: Wednesday September 25th 2019
11.2 °P
2.7 °P
4.5%
36.8
40.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 68%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 8%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 4%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 16.73 55.6%
20 g Challenger20 g Challenger Hops Pellet 8.1 Boil 60 min 20.07 44.4%
45 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Stuart Andrew Blvd, Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash: 2g CaCO3, 1g MsSO4, 2g CaSO4
Boil: 2g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.81 35.3
Equipment Profile Used: System Default
"Black Jack" Dry Stout beer recipe by Murray Williamson, Brad Ledbetter. All Grain, ABV 4.53%, IBU 36.8, SRM 40.17, Fermentables: (Maris Otter Pale, Flaked Barley, Roasted Barley, Pale Chocolate, Dark Crystal 80L) Hops: (East Kent Goldings, Challenger)
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  • Public: Yup, Shared
  • Last Updated: 2019-09-25 14:59 UTC