Black Hole Sun

All Grain Recipe

Submitted By: senseichaz (Shared)
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Brewer: Rafa Palacious & Sergio Medino
Batch Size: 5.00 galStyle: Baltic Porter ( 9C)
Boil Size: 5.71 galStyle Guide: BJCP 2015
Color: 63.2 SRMEquipment: My Equipment
Bitterness: 43.0 IBUsBoil Time: 60 min
Est OG: 1.099 (23.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.028 SG (7.1° P)Fermentation: Ale, Two Stage
ABV: 9.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs Black Malt (Simpsons) (845.9 SRM) Grain 2
1 lbs Chateau Abbey (22.8 SRM) Grain 3
1 lbs Dextrin Malt (Simpsons) (0.7 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
1 lbs Wheat, Flaked (1.6 SRM) Grain 6
8.00 oz Carafa III (525.0 SRM) Grain 7
0.50 oz Chinook [13.0%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Simcoe [13.0%] - Boil 15 min Hops 10
0.75 oz Chinook [13.0%] - Boil 10 min Hops 11
1.00 oz Simcoe [13.0%] - Boil 5 min Hops 12
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13

Notes

From Zymurgy Jan/Feb 2019 issue Mash at 156°F (68.9°C) for 45 minutes, followed by a 10-minute mash-out at 168°F (75.6°C). Lauter, sparge, and collect enough wort to achieve a 5-gallon (18.9-liter) batch post-boil. Boil 60 minutes, adding hops as indicated. Chill wort to 50°F (10°C) and pitch yeast. Ferment to completion, conducting a 2- to 3-day diacetyl rest at 60°F (15.6°C) near the end of fermentation if needed. Lager near freezing for at least 4 weeks before packaging. Partial-Mash Version Reduce the UK pale malt to 4 lb. (1.81 kg) and mash with the remaining malts and adjuncts for one hour at 152°F (66.7°C). Drain wort from grains, fully dissolve 6.25 lb. (2.83 kg) Maris Otter malt extract, and top up with reverse osmosis water to desired boil volume. Proceed with boil and continue as above.

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