Dark Crush - Beer Recipe - Brewer's Friend

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Dark Crush

267 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday February 14th 2020
1.081
1.015
8.7%
32.2
30.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pale Ale3 lb DME Pale Ale 45 6 26.3%
6.60 lb Briess - LME Porter6.6 lb LME Porter - (late boil kettle addition) 37.6 17 57.8%
9.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 8.8%
6 oz German - Chocolate Rye6 oz Chocolate Rye 31 240 3.3%
2 oz Belgian - Special B2 oz Special B 34 115 1.1%
1 oz American - Black Malt1 oz Black Malt 28 500 0.5%
3 oz Briess - Midnight Wheat Malt3 oz Midnight Wheat Malt 25 550 1.6%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 14.2 Boil 60 min 32.16 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
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) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.8 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Austin, Texas, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.18 g | 24.7 qt) 6.7 26.8  
Mash volume with grains (equipment estimates 6.18 g | 24.7 qt) 6.85 27.4  
Grain absorption losses (steeping) -0.23 -0.9  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 6.18 g | 24.7 qt) 6.7 26.8  
Volume increase from sugar/extract (late additions) 0.54 2.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.2 20.8  
Going into fermentor 5.2 20.8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.7 26.8
Equipment Profile Used: System Default
 
Notes

Add 4oz of Cacao nibs in secondary, in mesh bag or muslin sack for at least one week.

At bottling, add 4oz of Raspberry flavoring at bottling or kegging.

At last 10 mins of boil add .5 oz Orange Peel.

Last Updated and Sharing
 
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  • Last Updated: 2020-02-14 19:50 UTC