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Black and Tasty NB

72 calories 10.9 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 0 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 85% (brew house)
Source: G
Calories: 72 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created Friday December 14th 2018
Amount Fermentable Cost PPG °L Bill %
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter 38 3 65.6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 16.4%
0.30 kg Weyermann - Roasted Barley0.3 kg Roasted Barley 29.9 432 9.8%
0.25 kg Maltodextrin0.25 kg Maltodextrin 39 0 8.2%
3.05 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
72 g Cascade72 g Cascade Hops Pellet 7 Boil at 100 °C 20 min 29.26 100%
72 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
40 L 40 Infusion 75 °C 45 min
Starting Mash Thickness: 7.5 L/kg
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
Omega Yeast Labs - Lutra Kveik OYL-071
1 Each
Attenuation (custom):
Optimum Temp:
20 - 35 °C
Fermentation Temp:
28 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 1 bar       Temp: 8 °C       CO2 Level: 2 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Per keg coming in hot
5g nute
1g of salt
Mash Chemistry and Brewing Water Calculator

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.

V6 - Have switched to no boil and high mash temp while dropping gravity. Will use fresh voss.

Random thoughts
Is high mash neccessary with proteins from no boil? Will find out soon. Raw dawg super sesh has plenty of body with 1.004 finish (1.032 OG).

Could only pull 20% to parboil with 2oz of Cascade for bitterness. (5 gallon batch) That said, would 10% be ok to achieve bitterness for hoppy beers? (This assumes 10 gallon batch). Mashing at 72c to preserve low alcohol + mouthfeel means one less step if beer is suitable.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-27 01:55 UTC
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