Foreign Extra Stout / Robust Porter - Parti-Gyle - Beer Recipe - Brewer's Friend

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Foreign Extra Stout / Robust Porter - Parti-Gyle

437 calories 44.3 g 750 ml
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 34.52 liters
Efficiency: 68% (ending kettle)
Hop Utilization: 99.3599%
Calories: 437 calories (Per 750ml)
Carbs: 44.3 g (Per 750ml)
Created: Friday February 18th 2022
1.062
1.015
6.2%
49.3
26.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter £ 0.00 / kg
£ 0.00 		38 3 65.3595%
1 kg Weyermann - Caramunich Type 31 kg Caramunich Type 3 £ 0.00 / kg
£ 0.00 		34 57 13.0719%
250 g Crisp Malting - Pale Chocolate250 g Pale Chocolate £ 0.00 / kg
£ 0.00 		32.7 220 3.26797%
250 g Torrified Wheat250 g Torrified Wheat £ 0.00 / kg
£ 0.00 		36 2 3.26797%
150 g Crisp Malting - Black150 g Black £ 0.00 / kg
£ 0.00 		34.5 600 1.96078%
0 g Tate and Lyle - Tate and Lyle - Black Treacle0 g Tate and Lyle - Black Treacle £ 0.00 / kg
£ 0.00 		36 75 0%
1 kg US - Dry Malt Extract - Light1 kg Dry Malt Extract - Light £ 0.00 / kg
£ 0.00 		42 4 13.0719%
7,650 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g East Kent Goldings75 g East Kent Goldings Hops £ 0.00 / oz
£ 0.00 		Pellet 5.8 First Wort 60 min 42.8363 75%
25 g East Kent Goldings25 g East Kent Goldings Hops £ 0.00 / oz
£ 0.00 		Pellet 5.8 Boil 15 min 6.44105 25%
0 g No Hop Selected0 g No Hop Selected Hops £ 0.00 / oz
£ 0.00 		Pellet 0 Boil 0 min 0%
100 g / £ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
Godalming
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.87 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.81 L. Suggest reducing initial water volume to 41.01 L and adding 0.41 L sparge/top-off. 41.4
Total strike volume 41.4
Mash volume with grains 45.8
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 34.2 L) 34.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 28.3 L) 28
Estimated amount in fermentor 28
Total: 41.4  
Equipment Profile Used: System Default
 
Notes

Parti-Gyle

10 Litres first runnings - 1.080

  • 1 x 5l with 1762 & 5526 co pitch
  • 1 x 5l just 1762
  • both aged 6m+

    18 Litres second runnings 1.050
    pitched with 1762
  • no aging
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  • Last Updated: 2022-03-07 20:22 UTC