This recipe has been brewed 1 time(s)
Brew Session: PBC Blackbeard Stout
Bear-meister
9/22/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
Ran the grain through the mill twice. Then did a two-stage mash (@142 and @158). First stage may have had the pH too high. I adjusted during the second stage. Sparged @165. Primary fermentation for 1 week.Transfer to 5 gal keg and chill (de-haze) for 2 weeks.Transfer to 5 gal keg and carbonate for at least 2 weeks before tapping.
Recipe Facts
PBC Blackbeard Stout
American Stout
- 5.70 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.060 OG
- 1.015 FG
- 48.9 IBU (tinseth) Bitterness
- 0.82 BG:GU
- 36.9° SRM Color
- 75% Efficiency
- 5.8% ABV Alcohol
- 200 per 12oz Calories