Black Hole Sun
All Grain Recipe
Submitted By: senseichaz (Shared)
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Brewer: Rafa Palacious & Sergio Medino | |
Batch Size: 5.00 gal | Style: Baltic Porter ( 9C) |
Boil Size: 5.71 gal | Style Guide: BJCP 2015 |
Color: 63.2 SRM | Equipment: My Equipment |
Bitterness: 43.0 IBUs | Boil 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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