2014 Foreign Stout - Beer Recipe - Brewer's Friend

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2014 Foreign Stout

209 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 18.93 liters (fermentor volume)
Pre Boil Size: 25.9 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (brew house)
Source: lds
Calories: 209 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Thursday April 3rd 2014
1.068
1.015
6.9%
61.4
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 49.2%
2 kg German - Vienna2 kg Vienna 37 4 32.8%
300 g United Kingdom - Pale Chocolate300 g Pale Chocolate - (late boil kettle addition) 33 207 4.9%
500 g United Kingdom - Amber500 g Amber 32 27 8.2%
200 g United Kingdom - Roasted Barley200 g Roasted Barley - (late boil kettle addition) 29 550 3.3%
100 g United Kingdom - Black Patent100 g Black Patent - (late boil kettle addition) 27 525 1.6%
6,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Amarillo40 g Amarillo Hops Pellet 9.5 Boil 60 min 53.11 36.4%
15 g Amarillo15 g Amarillo Hops Pellet 9.5 Boil 5 min 3.97 13.6%
15 g Chinook15 g Chinook Hops Pellet 10.3 Boil 5 min 4.3 13.6%
40 g Chinook40 g Chinook Hops Pellet 10.3 Dry Hop 3 days 36.4%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tbsp yeast nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 165.0 g       CO2 Level: 0.86 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.9 L Infusion -- 66.7 °C 60 min
17.1 L Sparge -- 75.6 °C 30 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.9
Mash volume with grains 19.9
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.1 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18.9
Going into fermentor 18.9
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Préparer une macération avec 2 gousses de vanilles de madagascar fendue en deux, dans 5 à 10 centilitres de whisky (glenfarclas 12 years old, 43°).
Ajouter cette préparation lors du dy hop

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  • Last Updated: 2014-05-15 21:05 UTC