Black Magic Empress

Black Magic Empress

Almost Famous Brewing - John Roudebush, Brewer - Download BeerXML (may need to hit refresh to populate)

GrainLbs%GravSRM
Briess - 2 Row Brewers Malt4178.1815.92
Barley, Flaked1.753.330.68
Briess - Midnight Wheat Malt1.753.3332.05
Weyermann - Carafa III1.52.9327.75
Aromatic Malt1.252.423.14
Caramel/Crystal Malt - 40L11.923.62
Roasted Barley11.9114.41
Black (Patent) Malt0.51112.71
Caramel/Crystal Malt - 120L0.5114.78
Chocolate Malt (US)0.5119.95
Special B Malt1.753.3313.74
Total/OG52.510169.25
Final Gravity22.22
ABV10.4%
 
Hop NameAlphaOzMinIBU
Magnum142.257536
Perle81.67515
Styrian Goldings5.41.67510
Centennial100.35152
Styrian Goldings5.40.500
Willamette5.50.500
Palisade7.50.400
Total63
BU/GU0.62slightly hoppy
Batch Settings
Batch size:11 Gal
Pre-boil Volume:12.5 Gal
Efficiency:59%
Pre-Boil Gravity Units:88
Post-Boil Gravity Units*:101
  *minus extracts and sugars
Initial Infusion
Step Time:60 min
Mash Temp:149° F
Strike Water:68.25 Qts
Strike Water Temp:161° F
Sparge
Sparge Water:9.47 Qts
Sparge Water Temp:170° F

Recipe Notes

  • Brewday: Treat water to 50 CA; 10 Mg; 14 Na; 79 Cl; 70 SO4. Use Yeast Nutrient and Whirlfloc in boil. 0min additions are 20min whirlpool and add about 10 IBUs
  • Ferment: California Ale Yeast WLP001 (use appropriate starter). Ferment at 65 until final gravity reached. Rack to keg; purge. Ideally store at 55, otherwise room temperature. Around 1 year point (or as long as you can bear to wait) put into keezer and carb.
  • Package: 4 oz Hungarian Oak cubes (med toast) soaked in port wine starting at brew day for 3 months. At the 3 month point add to keg (as a dry hop) for 4-5 weeks or until you deem appropriate.
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