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Black and Tasty *DONE*

67 calories 7.9 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G
Calories: 67 calories (Per 330ml)
Carbs: 7.9 g (Per 330ml)
Created Friday December 14th 2018
1.022
1.007
1.96%
23.97
20.24
5.48
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg The Swaen - Swaen Ale2 kg Swaen Ale 38 3.5 54.8%
0.75 kg Flaked Barley0.75 kg Flaked Barley 32 2.2 20.5%
0.25 kg Briess - Rye Malt0.25 kg Rye Malt 36.8 3.7 6.8%
0.40 kg Weyermann - Roasted Barley0.4 kg Roasted Barley 29.9 432 11%
0.25 kg Maltodextrin0.25 kg Maltodextrin 39 0 6.8%
3.65 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Cascade32 g Cascade Hops Pellet 7 First Wort 0 min 23.97 100%
32 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
42 L Yes, 42 for 60 minute boil Infusion 65 °C 60 min
Starting Mash Thickness: 7.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
 
Yeast
The Yeast Bay - Framgarden Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
27 - 35 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 95 B cells required
0.00 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
15g nute
5g gypsum in boil
2g of salt, yes.
Mash Chemistry and Brewing Water Calculator
 
Notes

V3. Going from 600g to 450g of roasted. Removing the kettle baking soda in favor of slightly more pH raising soda in the mash.


V2 - 41L is perfect for 30 minute boil. Voss smeg at 27c under pressure. Really good out of the gate. Well balanced with the reduction in roast. May lower to 1.028 SG + lower mash (66.5 instead of 68.5) to wring out some extra efficiency. VERY happy with this at 5 days!

V3 - 42L for full boil.

V4 - needs extra gypsum in the boil. Needs to be drier so lowering the mash.

V5 - is 2g salt in boil necessary? Lowering mash baking soda to high 5.47 instead of 5.57. Nice touch with the rye. Needs a couple of weeks for Fram to fall out. Excellent.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-15 11:56 UTC
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