FESTEF V1.2 - Beer Recipe - Brewer's Friend

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FESTEF V1.2

230 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Xlap
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday May 30th 2020
1.070
1.013
7.5%
52.7
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 kg Bairds - Pale Ale5.9 kg Pale Ale 37.2 2.5 78%
0.96 kg Flaked Barley0.96 kg Flaked Barley 32 2.2 12.7%
0.45 kg Bairds - Roasted Barley0.45 kg Roasted Barley 33 600 6%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 3.3%
7.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Pellet 8.5 Boil 60 min 52.72 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Wyeast - Beer Nutrient Fining Boil 15 min.
15 g Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 25 125 80 125
mash PH target: PH 5.2-5.4, balance with Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.32 gal Strike 164 °F 152 °F 60 min
Vorlauf -- 152 °F 15 min
4.59 gal Sparge 170 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.21 20.8  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.96 -7.8  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.2 20.8  
Going into fermentor 5.2 20.8  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Mash @ 152F (67C) 60 min 5,3 Gal Water l@164F (Mash PH 5.2-5.4)

Vauflauf until clear

Sparge @ 168 F (76C) 4,6 Gal Water @170F (77C) PH 5.2-5.4
Collect 6,7 Gal

Boil 60 min
50gr Challenger 60min
Finings 15g Yeast Nutriments +15g Whirlfloc 15min

Cool Wort, siphon to fermenter, aerate and pitch Yeast From 2L Starter (1x Nottingham in 2L 1.040 OG Wort during 24H at ambient )

Ferment@60F (16C) during 3 days and gradually raise the temp up to 68-69 at the end of 2 weeks

rack with priming sugar to 2vol CO2

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  • Last Updated: 2020-06-02 00:35 UTC