nikvolkert
Active Member
- Joined
- Aug 10, 2016
- Messages
- 26
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711 (French Saison)
- Yeast Starter
- per mr malty
- Additional Yeast or Yeast Starter
- per mr malty
- Batch Size (Gallons)
- 5 Gal
- Original Gravity
- 1.085
- Final Gravity
- 1.010-1.015
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Color
- ?
- Primary Fermentation (# of Days & Temp)
- ?
- Secondary Fermentation (# of Days & Temp)
- ?
- Additional Fermentation
- ?
- Tasting Notes
- Jester King Recipe
I got the following off the Jester King website. Looking for some tips to fill in the cracks....
Black Metal Imperial Stout
These are the percentages for Black Metal. Apply them how you would like to your homebrew set up!
OG: 1.085, FG: 1.010-1.015
77% Pale 2-Row
5% Roasted Barley
4% Chocolate Malt
4% Black Malt
2% Crystal 60L
2% Crystal 120L
2% Brown Malt
4% Carafa III
Hops: ~40 IBUs of Columbus @ 90mins
- 90 minute boil
- Primary fermentation with Wyeast 3711 (French Saison Yeast)
What I need help with is:
getting from malt percentages to lbs. for 70% brewhouse efficiency.
Mash temp and time.
Ferment temp and time.
What are your thoughts?
Black Metal Imperial Stout
These are the percentages for Black Metal. Apply them how you would like to your homebrew set up!
OG: 1.085, FG: 1.010-1.015
77% Pale 2-Row
5% Roasted Barley
4% Chocolate Malt
4% Black Malt
2% Crystal 60L
2% Crystal 120L
2% Brown Malt
4% Carafa III
Hops: ~40 IBUs of Columbus @ 90mins
- 90 minute boil
- Primary fermentation with Wyeast 3711 (French Saison Yeast)
What I need help with is:
getting from malt percentages to lbs. for 70% brewhouse efficiency.
Mash temp and time.
Ferment temp and time.
What are your thoughts?