Crow - Foreign Extra Stout - Dai Kide - Beer Recipe - Brewer's Friend

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Crow - Foreign Extra Stout - Dai Kide

245 calories 26.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 245 calories (Per 330ml)
Carbs: 26.7 g (Per 330ml)
Created: Saturday February 13th 2021
1.079
1.022
7.5%
41.5
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg US - Pale 2-Row2.8 kg Pale 2-Row 37 1.8 50.9%
0.50 kg Muntons - Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4.3 9.1%
0.30 kg Weyermann - Chocolate Rye0.3 kg Chocolate Rye 29.9 240 5.5%
0.30 kg Weyermann - Chocolate wheat0.3 kg Chocolate wheat 0 400 5.5%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 5.5%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late mash tun addition) 41 1 5.5%
0.30 kg Weyermann - Roasted Barley0.3 kg Roasted Barley 29.9 432 5.5%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.5%
0.20 kg Simpsons - Imperial Malt0.2 kg Imperial Malt 34.5 15.6 3.6%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.6%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Admiral10 g Admiral Hops Pellet 14.5 Boil 40 min 22.44 40%
15 g Admiral15 g Admiral Hops Pellet 14.5 Boil 15 min 19.03 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Table Salt Water Agt Mash 40 min.
1 each Campden Tablets Water Agt Mash 40 min.
1 g Chalk Water Agt Mash 40 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
2 g Gypsum Water Agt Mash 40 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 66.4 g       Temp: 23 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81.3 6 46.3 63.7 72.8 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Single Infusion Mash Infusion 68 °C 68 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 25.4
Mash volume with grains 28.5
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 18.6 L) 20
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.4 L) 15
Estimated amount in fermentor 15
Total: 25.4  
Equipment Profile Used: System Default
 
Notes

Add roasted barley and chocolate rye to the mash after with 30 minutes to go - this will help extract flavour and colour and less bitterness and off flavours.
100g Cocoa nibs added to fermentation bucket.

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  • Last Updated: 2021-04-04 05:55 UTC