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Black Beauty

Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 70% (brew house)
Source: G
Calories: 73 calories (Per 330ml)
Carbs: 8.2 g (Per 330ml)

Created: Thursday December 13th 2018

Original Gravity:

1.024

Final Gravity:

1.007

ABV (standard):

2.2%

IBU (tinseth):

16.3

SRM (morey):

12.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Malteurop - 2 Row3.5 kg 2 Row	34.3	2.15	80.9%
0.30 kg	American - Caramel / Crystal 20L0.3 kg Caramel / Crystal 20L	35	20	6.9%
0.30 kg	Rolled Oats0.3 kg Rolled Oats	33	2.2	6.9%
0.23 kg	American - Chocolate0.225 kg Chocolate	29	350	5.2%
4.33 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
56 g	Chinook56 g Chinook Hops	Leaf/Whole	13	Mash at 65 °C	75 min	1.78	80%
14 g	Magnum14 g Magnum Hops	Pellet	15	Boil	30 min	14.55	20%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
56 g	Chinook (Leaf/Whole) 56 g Chinook (Leaf/Whole) Hops	1.78	80%
14 g	Magnum (Pellet) 14 g Magnum (Pellet) Hops	14.55	20%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
42 L	Yes, 42. Full Vol mash. 3.5c hotter than desired strike temp	Infusion	69 °C	65 °C	60 min
Starting Mash Thickness: 8 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash
3 g	Gypsum	Water Agt	Mash
2 g	Epsom Salt	Water Agt	Mash

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	68%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Black Patent Steep Per keg

Steep: 1.5 oz black patent in 1 qt water overnight. After steeping & straining: You might end up with ~24–28 fl oz of dark liquid. Add Half. Taste. Maybe add other half. 1.1g of table salt per keg gives a jump to 20ppm sodium and 140ppm chloride.

---- notes for raw summer ale --
2oz dry flower chinook per 10 gallons in mash
2oz dry flower chinook for remaining 4.50 gallons (when other 4.5 gallons are removed for keg soured)

1 keg clean (Lutra)
1 keg L. Planatrum + Lutra co-pitched @ 92f

1 day - 2 psi spund
2-3 days - 15 spund

Mash low and slow (145f -- so strike 155f)

Add 5g-8g of 88% lactic acid PER Kettlesoured KEG to fill in the gaps. Otherwise it falls short at X.X pH. Salt to taste in glass.

Last Updated and Sharing

1,602

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Public: Yup, Shared
Last Updated: 2026-01-05 03:53 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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