1916 Zombie Maker v.06 - Beer Recipe - Brewer's Friend

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1916 Zombie Maker v.06

180 calories 11.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 7.91 gallons
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 52% (brew house)
Source: Copper Dome Zymurgy
No Chill: 60 minute extended hop boil time
Hop Utilization: 99.278%
Calories: 180 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday April 5th 2020
1.056
1.004
6.8%
31.5
33.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 oz Viking - Chocolate Dark29 oz Chocolate Dark $ 2.50 / lb
$ 4.53 		28.1 350 5.53435%
11 oz Viking - Dark Ale Malt11 oz Dark Ale Malt $ 3.50 / lb
$ 2.41 		35 14 2.09924%
1 lb US - Rolled Oats1 lb Rolled Oats $ 2.75 / lb
$ 2.75 		33 2.2 3.05344%
15 lb Viking - Pale Ale Malt15 lb Pale Ale Malt $ 1.80 / lb
$ 27.00 		37 2.5 45.8015%
24 oz US - Sorghum w/ Molasses24 oz Sorghum w/ Molasses - (late boil kettle addition) $ 4.00 / lb
$ 6.00 		35 200 4.58015%
2 lb Generic - Cane Sugar2 lb Cane Sugar - (late boil kettle addition) $ 2.00 / lb
$ 4.00 		46 0 6.10687%
2 lb Viking - Carabody2 lb Carabody $ 3.00 / lb
$ 6.00 		10 2.66 6.10687%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L $ 0.00 / lb
$ 0.00 		35 10 6.10687%
5 lb Briess - DME Golden Light5 lb DME Golden Light - (late boil kettle addition) $ 4.50 / lb
$ 22.50 		44.6 4 15.2672%
12 oz Viking - FI - Viking - Pearled Black Barley12 oz FI - Viking - Pearled Black Barley $ 0.00 / lb
$ 0.00 		10 400 2.29008%
1 lb Briess - Distillers Malt1 lb Distillers Malt $ 3.00 / Pounds
$ 3.00 		35.4 2.4 3.05344%
32.75 lbs / $ 78.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Helga90 g Helga Hops $ 1.75 / oz
$ 5.56 		Pellet 6.2 Boil at 210 °F 60 min 31.5202 100%
90 g / $ 5.56
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.00 / oz
$ 0.00 		Fining Whirlpool 10 min.
3 tbsp BSG - Fermax Yeast Nutrient $ 15.00 / lb
$ 45.00 		Other Primary 2 days
5 tbsp Amylase Enzyme $ 15.00 / lb
$ 75.00 		Other Mash 1 days
2 oz Epsom Salt (MgSO4) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 min.
$ 120.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
$ 6.00 / each
$ 12.00
Attenuation (custom):
93%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
105 °F
Pitch Rate:
1 (M cells / ml / ° P) 729 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Central Arkansas Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 6 1 250 629.5 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 159 °F 152 °F 60 min
3 gal Batch Sparge 168 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.97 gal (59.89 qt). Suggest reducing initial water volume to 10.06 gal (40.24 qt) and adding 2.97 gal (11.89 qt) sparge/top-off. 13.03 52.1  
Heat water added to kettle (equipment estimates 11.91 g | 47.6 qt) 13.03 52.1  
Mash volume with grains (equipment estimates 11.91 g | 47.6 qt) 14.97 59.9  
Grain absorption losses (steeping) -3.03 -12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.88 g | 35.5 qt) 10 40  
Volume increase from sugar/extract (late additions) 0.65 2.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 7.91 31.6  
Top off amount 6.09 24.4  
Going into fermentor 14 56  
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: 19.12 76.5
Equipment Profile Used: System Default
 
Notes

Experimental: Inspired by Newcastle. Also... nothing like Newcastle.

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  • Last Updated: 2022-06-21 11:05 UTC