Foreign Extra Stout test

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)

Created: Wednesday October 25th 2017

Original Gravity:

1.073

Final Gravity:

1.018

ABV (standard):

7.2%

IBU (tinseth):

60.3

SRM (daniels):

40.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	71.9%
350 g	Belgian - Special B350 g Special B	34	115	5%
250 g	German - Carafa I250 g Carafa I	32	340	3.6%
350 g	German - CaraBohemian350 g CaraBohemian	33	75	5%
500 g	Flaked Barley500 g Flaked Barley	32	2.2	7.2%
250 g	United Kingdom - Roasted Barley250 g Roasted Barley	29	550	3.6%
250 g	German - Carafa III250 g Carafa III	32	535	3.6%
6,950 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Columbus30 g Columbus Hops	Pellet	15	Boil	60 min	45.28	23.1%
50 g	Bramling Cross50 g Bramling Cross Hops	Pellet	6.5	Boil	5 min	6.52	38.5%
50 g	barbe rogue50 g barbe rogue Hops	Pellet	8.5	Boil	5 min	8.52	38.5%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Columbus (Pellet) 30 g Columbus (Pellet) Hops	45.28	23.1%
50 g	Bramling Cross (Pellet) 50 g Bramling Cross (Pellet) Hops	6.52	38.5%
50 g	barbe rogue (Pellet) 50 g barbe rogue (Pellet) Hops	8.52	38.5%
130 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22 L	Infusion	--	66 °C	60 min
	Temperature	--	76 °C	10 min
11.5 L	Fly Sparge	--	76 °C	30 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 306 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	100	265
6gr CaS04 2gr NaCl 2gr CaCl pH should be in the 5.3-5.4 range with above
Mash Chemistry and Brewing Water Calculator

Notes

Mörk, rostig. Gärna torrare än vad som beskrivs, nedåt 1.013-14 om möjligt.

Special B för stenfrukter. Belma och Styrian Wolf för bäriga toner.

Special-malterna inte balanserade, antagligen för mycket kaffe och crystal just nu.

View Count: 433
Brew Count: 0
Last Updated: 2018-08-28 15:20 UTC

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