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Black and Tasty

122 calories 13 carbs
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: G
Calories: 122 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Friday December 14th 2018
1.037
1.010
3.57%
34.38
29.67
5.56
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg Crisp - Finest Maris Otter3 kg Finest Maris Otter 38 3 50.6%
1 kg American - White Wheat1 kg White Wheat 40 2.8 16.9%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 16.9%
0.7 kg American - Roasted Barley0.7 kg Roasted Barley 33 300 11.8%
0.225 kg American - Dark Chocolate0.225 kg Dark Chocolate 29 420 3.8%
5.93 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Calypso30 g Calypso Hops Pellet 13 Boil 60 min 34.38 100%
 
Mash Guidelines
Amount Description Type Temp Time
45 L Yes, 45 Infusion 67 °C 60 min
Starting Mash Thickness: 7.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
4 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
6 g Baking Soda Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.5 bar       CO2 Level: 2 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

Voss more body than Oslo (has sulphur early).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-14 00:58 UTC
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