Jet Black Heart. Brewdog Malt Miller kit

All Grain Recipe

Submitted By: Simba (Shared)
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Brewer: Simba
Batch Size: 5.28 galStyle: Sweet Stout (16A)
Boil Size: 7.20 galStyle Guide: BJCP 2015
Color: 36.6 SRMEquipment: Mandeville 20 L- All Grain 60min
Bitterness: 36.1 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge 65° 75min
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 39.0

Amount Name Type #
8.98 gal Mandeville Porter Water Water 1
6.70 oz Carafa I special (456.9 SRM) Grain 2
6.70 oz Dark Crystal Malt (121.8 SRM) Grain 3
8.82 oz Crystal Malt (71.1 SRM) Grain 4
6.70 oz Black Malt (659.9 SRM) Grain 5
13.40 oz Oats, Flaked (1.5 SRM) Grain 6
13.40 oz Brown Malt (76.1 SRM) Grain 7
6 lbs 1.00 oz Pale Malt (2.9 SRM) Grain 8
8.82 oz Pale Wheat Malt (2.0 SRM) Grain 9
0.53 oz Magnum [12.0%] - Boil 60 min Hops 10
0.25 oz Sorachi Ace [14.5%] - Boil 20 min Hops 11
0.25 oz Magnum [14.0%] - Boil 20 min Hops 12
1.00 Sterilise cooling coil (Boil 15 min) Misc 13
380.00 g Lactose last 10mins of boil (Boil 10 min) Misc 14
0.25 tsp Irish Moss (Boil 10 min) Misc 15
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 16
1 pkgs California Ale (White Labs #WLP001) Yeast 17

Taste Notes

1st brew, Wlp001 has a slightly better head and carbonation over the US-05, it is a very small difference. Brewdog JBHeart has greater carbonation and more chocolate taste, a different aroma but not better or worse.


Fill the boiler the night before with 35 ltr and 1/2 campden. Bring the grain into the house to raise the temp. Mashed at 65°C Split fermentation with 50% WPL001 American ale and in the other fermenter use US-05 5/10/2016. In the fermenters WPL001 started first then US-05 about 5hrs later, both had a very active first few days. 16/10/2016, roused the yeast in both fermenters. 21/10/2016. In the bottles for 14 days in the house at 20° Used 80g of sugar into bottling bucket approximately 18.5 litre. FG for both yeasts was 1015 too high but it is what it is, the beer seems dark but very clear. Bottles moved into the garage 6/11/2016 25/11/2016 came first in the sweet Stout category at London black Friday competition, scored 39. Also got a first in catagory in the brew con world series at London 2017. Second brew. 15/07/17 2nd brew mashed in at 72°c and mash temp was spot on 65°c (grain 19°c) Pre boil gravity = 1.045, OG = post boil of 1.055 (spot on) Added extra 7g of Magnum @ 20 minutes as IBU's don't tally with brewdog figures. Used 14 ltr for mash and dumped the rest in one sparge. Used WPL001 calculated starter. 04/08/17 FG 1019 Brewdog value! it's getting bottled. 95g of sugar for 20ltr, around 16 bottles were dosed with 10ml of vanilla extract (home made) the vanilla taste almost disappeared after a few weeks in the bottle, next time 20ml per bottle!