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Barnabus Maximus

154 calories 14 g 12 oz
Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.32 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 95% (brew house)
Source: RJ Maillie
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Wednesday October 12th 2016
1.047
1.009
5.0%
45.8
40.4
3.8
24.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 lb Eckert Malting - Biscuit 4L Rice Malt1.2 lb Biscuit 4L Rice Malt 3.51 / lb
4.21
28 4 20%
14 oz Eckert Malting - James' Brown Rice Malt14 oz James' Brown Rice Malt 0.29 / oz
4.06
22 22 14.6%
14 oz US - Buckwheat Malt14 oz Buckwheat Malt 4.03 / lb
3.53
31 2 14.6%
14 oz US - Pale Oat Malt14 oz Pale Oat Malt 3.20 / lb
2.80
28 2 14.6%
8 oz Eckert Malting - Gas Hog Rice Malt8 oz Gas Hog Rice Malt 0.33 / oz
2.64
22 375 8.3%
6 oz Grouse Malt House - Chocolate Roasted Millet Malt6 oz Chocolate Roasted Millet Malt 0.31 / oz
1.86
25 140 6.2%
6 oz Grouse Malt House - French Roasted Millet6 oz French Roasted Millet 0.23 / oz
1.38
25 27.5 6.2%
8 oz Candi Syrup - Belgian Candi Syrup - D-1808 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 0.00 / oz
0.00
32 180 8.3%
7 oz US - Rice Hulls7 oz Rice Hulls 3.98 / lb
1.74
0 0 7.3%
96.20 oz / 22.22
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g East Kent Goldings33 g East Kent Goldings Hops 0.04 / g
1.32
Pellet 5.4 Boil 60 min 45.8 100%
33 g / 1.32
 
Mash Guidelines
Amount Description Type Temp Time
10.8 qt Protein Strike 125 °F 15 min
Yield Temperature 145 °F 60 min
Attenuation Temperature 175 °F 60 min
9.3 qt Sparge Sparge 175 °F --
Starting Mash Thickness: 1.96 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 ml Ceremix Flex / 23.4 Milliliters 0.13 / oz
0.02
Other Mash 1 min.
5.50 ml Ondea Pro / 72.4 Milliliters 0.17 / ml
0.94
Other Mash 1 min.
0.50 tsp Baking Soda Water Agt Boil 90 min.
0.75 g Whirlfloc / 37.25 Grams 0.09 / g
0.06
Fining Boil 10 min.
0.25 tsp WLN1000 White Labs Yeast Nutrient Other Boil 10 min.
1.02
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.84 psi       Temp: 40 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 0 62 45 57 145
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Pitch one packet of yeast at about 65° and ferment for three weeks at cellar temps.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-30 14:15 UTC
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