Skip to main content

MadTree Blacktart Clone

The following recipe comes from MadTree Brewing directly, so it should be close to the original beer.

The Recipe

Specifications

  • BJCP Style: 13-E American Stout
  • Batch Size: 5 gallons
  • Efficiency: 89.78%
  • Attenuation: 82.5%
  • Original Gravity: 1.074 (1.050 to 1.075)
  • Final Gravity: 1.013 (1.010 to 1.022)
  • Color: 33.42 (30-40)
  • Alcohol: 8.05% (5-7%)
  • IBUs: 25.1 (35-75)
Ingredients:
  • 7.23 pounds of 2-Row Brewer's Malt (59.9%)
  • 1.45 pounds of Victory Malt (12%)
  • 0.96 pounds of Extra Special Malt (8%)
  • 0.96 pounds of 2-Row Caramel 120L Malt (8%)
  • 0.48 pounds of Midnight Wheat Malt (4%)
  • 0.24 pounds of 2-Row Chocolate Malt (2%)
  • 0.27 pounds of Carafa III Malt (2.2%)
  • 1.06 pounds of Acidulated Malt (8%)
  • 0.31 oz. of Apollo hops (17% AA)
  • 0.48 lb. of White Table Sugar
  • 0.1 lb. Lactose
  • 0.31 oz. Experimental #05256 hops pellets (7.7% AA)
  • 1.6 pounds of Blackberry puree
  • 1 Cinnamon Stick
  • 10.6 mL Lactic Acid
MadTree doesn't specify which yeast they used, so choose a variety that is appropriate to an American Stout or American Ale and you should be fine.

The Mash

MadTree didn't specify the mash temperature for the recipe. I'm guessing a common mash temperature of 154F and mash time of 60-90 minutes.

Mash all the grains except for the Acidulated Malt for 30-60 minutes until conversion completes. Add the Acidulated Malt and mash for 30 more minutes. Mash out at 167F and then sparge with enough grain to meet your pre-boil volume based on your equipment's boil-off amount.

The Boil

The boil is a 60-minute one, with the following schedule:
  • 60 minutes - Add Apollo hops pellets
  • 10 minutes - Add the table sugar and lactose
  • 0 minutes - Add the Experimental #05256 hops
  • Chill to yeast pitching temperature
The Fermentation

Following is a rough schedule for fermentation based on the published recipe:
  • Pitch the yeast when wort reaches a compatible temperature
  • Ferment 1-2 weeks in primary, or longer, until final gravity is reached
  • Transfer the beer to a secondary fermenter, on top of the blackberry puree and cinnamon stick
  • Ferment at least another week
Bottling

Before bottling, add the Lactic Acid and enough priming sugar to reach your desired carbonation level for the beer, then bottle and condition until carbonated.




Comments

Popular posts from this blog

Things I've Learned Brewing with The Grainfather, Part 2

In the last post, I shared an overview of The Grainfather, recommended equipment to use with it, and an overview of the brewing process.  In this installment, I'm going to talk specifically about mashing and sparging. Having brewed over a dozen batches with it, I'm finally becoming very comfortable with the device, the mash process, and how to get what I want out of it. I don't consider myself a "master" of it yet, though. For those who have never done all-grain brewing, I want to provide a quick overview of the mash process itself. Mashing - With or Without The Grainfather The goal of mashing is to turn the starches in the grain into sugars. More specifically, you want to turn the starches into a mix of fermentable and unfermentable sugars that provide the flavor profile associated with the beer you are brewing. A sweeter beer might warrant more unfermentable sugars. A more dry beer will demand few unfermentable sugars. To a great extent, controlling the

Yellow Label Angel Yeast vs. Typical Brewing Yeast

I currently have my second batch of rice wine fermenting with the "magical" yellow-label Angel Yeast from China, and wanted to share some of the more unusual aspects of using it.  If you've never seen or used this yeast, I suspect you're not alone.  It ships in a 500 gram package that looks like this: What makes it "yellow label" is that yellow box you see in the upper left corner of the package.  This implies that it's yeast for distilling (though you do not need to have a still or distill the output to use it).  As I understand it, inside the package is a mix of yeast and other materials which will convert starch into sugar and directly ferment it, without the need for a traditional mash step.  This can radically shorten your brewing time.  For my most-recent batch of rice wine, I heated 3 gallons of water to 155F, poured it over 13+ pounds of uncooked rice straight out of the bag, let that soak for an hour, rehydrated some of this yeast in warm water,

Grainfather Specifications for BeerSmith, Beer Tools Pro, and Other Software

Recently, I've been trying to "dial in" settings in BeerSmith and Beer Tools Pro so that I can do a better job getting my actual brewing results to match up to the figures in the software. Below are some of the figures I've worked out with my US Grainfather. Given manufacturing variances and possible measuring errors on my part, these might not match exactly to yours, but hopefully they're close enough that it will help you. BeerSmith Equipment Profile: Brewhouse Efficiency: 83% (based on my experience, yours may vary) Mash Tun Volume: 8 gallons Mash Tun Weight: 8.82 pounds Mash Tun Specific Heat: 0.12 Cal/gram-deg C Mash Tun Addition: 0 gallons Lauter Tun Losses: 0 gallons Top Up Water for Kettle: 0 gallons Boil Volume: 6.25 gallons Boil Time: 60 minutes Boil Off: 0.40 gallons per hour Cooling Shrinkage: 6% Loss to Trub and Chiller: 0.53 gallons Batch Volume: 5 gallons Fermenter Loss: 0.40 gallons (yours may vary) Whirlpool time: 0 minutes B