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Black Ale

Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Thursday October 24th 2019

Original Gravity:

1.075

Final Gravity:

1.018

ABV (standard):

7.5%

IBU (tinseth):

52.3

SRM (morey):

50.0

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale 2-Row11 lb Pale 2-Row	37	1.8	73.3%
1.50 lb	Finland - Black Malt1.5 lb Black Malt	30	526	10%
1 lb	American - Munich - Dark 20L1 lb Munich - Dark 20L	33	20	6.7%
1 lb	Briess - Barley, Flaked1 lb Barley, Flaked	32.2	1.4	6.7%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	3.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.55 oz	Columbus0.55 oz Columbus Hops	Pellet	17.3	Boil	60 min	35.09	61.1%
0.35 oz	Columbus0.35 oz Columbus Hops	Pellet	17.3	Boil	30 min	17.16	38.9%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.90 oz	Columbus (Pellet)		52.25	100%
0.90 oz / $ 0.00

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

11lbs American 2-row malt
1.5lbs British black malt
1lbs dark Munich malt (used abbey malt from Weyermann as substitute)
1lbs flaked barley
.5lbs US crystal 80L
13aau Columbus hops at 60min (36 IBU)
8aau Columbus hops at 30min (17 IBU)
California Ale WLP001 or American Ale WY1056 yeast

Boil for 15 min. Add hops and continue to boil for 60 min.
Ferment at 65F for 1 week, then let it warm up to 68-70F for the second week.
Per original recipe yield 5gal, OG 1.063-1.068, FG 1.014, IBU 66

Last Updated and Sharing

191

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Brews

Public: Yup, Shared
Last Updated: 2019-11-23 21:39 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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