Foreign Extra Stout LHFTB - Beer Recipe - Brewer's Friend

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Foreign Extra Stout LHFTB

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 75 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30.04 liters
Post Boil Size: 25.7 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Friday April 28th 2023
1.080
1.017
8.3%
28.2
49.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.49 kg Rahr - Standard 2-Row4.49 kg Standard 2-Row 36.8 1.8 56.5%
0.86 kg Weyermann - Dark Wheat Malt0.86 kg Dark Wheat Malt 37 7 10.8%
0.41 kg Weyermann - Chocolate Wheat0.41 kg Chocolate Wheat - (late mash tun addition) 34.8 415 5.2%
0.41 kg Weyermann - CaraAroma0.41 kg CaraAroma - (late mash tun addition) 36 140 5.2%
0.41 kg Briess - Blackprinz Malt0.41 kg Blackprinz Malt - (late mash tun addition) 25 500 5.2%
0.05 kg Muntons - Maris Otter0.05 kg Maris Otter 38 2.3 0.6%
1.31 kg Thomas Fawcett - Golden Promise Pale Ale Malt1.31 kg Golden Promise Pale Ale Malt 36.8 2.65 16.5%
7.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.50 g CTZ13.5 g CTZ Hops Pellet 16.2 Boil 60 min 22.09 33.3%
27 g Goldings27 g Goldings Hops Pellet 5 Boil 13 min 6.08 66.7%
40.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Magnesium Chloride Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Citric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 3 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
5 g Slaked Lime Water Agt Mash 30 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18.3 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 20 125 75 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Add specialty grains in bags after 60 minutes Strike 69 °C 66 °C 90 min
13.2 L Use excess brew water for top off , 2L sparge Top Off 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 27.8
Mash volume with grains 33
Grain absorption losses -7.9
Remaining sparge water volume 11.1
Mash Lauter Tun losses -0.9
Pre boil volume 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.7 L) 25.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.7 L) 22.7
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Mash water boiled before use to reduce oxygen level.
Verify pH of mash tun, should be around 5.4, then add Ca(OH)2 (slaked lime) to wort just prior to late addition of specialty grains in mash tun (place in 5 x 15 inch muslin bags outside of malt pipe); Mash the late addition crushed grains for 30 minutes @ 66C prior to ending mash.

Primary fermentation 7 days, closed transfer to purged keg with spunding valve set to 15 psi for secondary fermentation 7 days, then age for ≥ 30 days at ambient before carbonation @ 32 F. Optional to carbonate then bottle and age at ambient.

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  • Last Updated: 2023-11-21 00:21 UTC