Jack Black Beer Recipe | All Grain Imperial Stout | Brewer's Friend
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Jack Black

304 calories 25.1 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 34.7 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Shølbryggeriet
Calories: 304 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Friday March 11th 2016
1.099
1.016
11.9%
73.5
98.5
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.96 kg Pale Ale Malt8.96 kg Pale Ale Malt 39 4.91 64%
1.68 kg Dark Munich Malt1.68 kg Dark Munich Malt 37 25.19 12%
0.62 kg Flaked Oats0.62 kg Flaked Oats 33 4.37 4.4%
0.56 kg Roasted Barley0.56 kg Roasted Barley 29 1332.78 4%
0.50 kg Billington Molasses sugar0.5 kg Billington Molasses sugar 36 211.99 3.6%
0.28 kg Amber Malt0.28 kg Amber Malt 32 123.93 2%
0.28 kg Brown Malt0.28 kg Brown Malt 32 179.97 2%
0.28 kg Chocolate Malt0.28 kg Chocolate Malt 34 905.81 2%
0.28 kg Thomas Fawcett - Crystal Malt0.28 kg Crystal Malt 34 118.59 2%
0.28 kg Thomas Fawcett - Pale Crystal Malt0.28 kg Pale Crystal Malt 34 73.22 2%
0.28 kg Brewferm - Special B Malt0.28 kg Special B Malt 34 350.75 2%
14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Magnum58 g Magnum Hops Pellet 13.1 Boil 60 min 55.97 32.6%
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 12.5 33.7%
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 5.7 Boil 5 min 5.02 33.7%
178 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45.5 L Temperature -- 65 °C 80 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.36 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
11 g Chalk Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
0.72 ml Lactic acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
60 g Oak chips, American Medium Toast Flavor Secondary 8 days
0.30 L Bourbon Flavor Other 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
6 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 636 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Muntons Carbonation Drops       Amount: 1 per 0.5l bottle       CO2 Level: 1,85 Volumes
 
Target Water Profile
Blackout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 38 47 160
Mash Chemistry and Brewing Water Calculator
 
Notes

(Updated after first attempt which ended in extended usage of malt extract to get up to an acceptable OG.)

  • No sparge, just drip off for 20 minutes
  • Oak chips soaked in Bourbon for 11 days
  • 6 packags of yeast sprinkled directly onto wort
  • Primary fermentation: 12 days at ca 20*C
  • Then added oak chips incl. bourbon marinade
  • Secondary fermentation: 9 days at ca 20*C
Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-13 18:22 UTC
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