Black Magic Empress
Almost Famous Brewing - John Roudebush, Brewer - Download BeerXML (may need to hit refresh to populate)
| Grain | Lbs | % | Grav | SRM |
|---|---|---|---|---|
| Briess - 2 Row Brewers Malt | 41 | 78.1 | 81 | 5.92 |
| Barley, Flaked | 1.75 | 3.3 | 3 | 0.68 |
| Briess - Midnight Wheat Malt | 1.75 | 3.3 | 3 | 32.05 |
| Weyermann - Carafa III | 1.5 | 2.9 | 3 | 27.75 |
| Aromatic Malt | 1.25 | 2.4 | 2 | 3.14 |
| Caramel/Crystal Malt - 40L | 1 | 1.9 | 2 | 3.62 |
| Roasted Barley | 1 | 1.9 | 1 | 14.41 |
| Black (Patent) Malt | 0.5 | 1 | 1 | 12.71 |
| Caramel/Crystal Malt - 120L | 0.5 | 1 | 1 | 4.78 |
| Chocolate Malt (US) | 0.5 | 1 | 1 | 9.95 |
| Special B Malt | 1.75 | 3.3 | 3 | 13.74 |
| Total/OG | 52.5 | 101 | 69.25 | |
| Final Gravity | 22.22 | |||
| ABV | 10.4% | |||
| Hop Name | Alpha | Oz | Min | IBU |
|---|---|---|---|---|
| Magnum | 14 | 2.25 | 75 | 36 |
| Perle | 8 | 1.6 | 75 | 15 |
| Styrian Goldings | 5.4 | 1.6 | 75 | 10 |
| Centennial | 10 | 0.35 | 15 | 2 |
| Styrian Goldings | 5.4 | 0.5 | 0 | 0 |
| Willamette | 5.5 | 0.5 | 0 | 0 |
| Palisade | 7.5 | 0.4 | 0 | 0 |
| Total | 63 | |||
| BU/GU | 0.62 | slightly 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.
