Extra Stout British Grains - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Extra Stout British Grains

185 calories 18.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Zymergy M/A 2017 Pg 26
Hop Utilization: 98%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday March 3rd 2017
1.056
1.013
5.7%
44.3
39.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 lb Flaked Barley2.4 lb Flaked Barley 32 2.2 17.3%
1.25 lb United Kingdom - Roasted Barley1.25 lb Roasted Barley 29 550 9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.2%
0.25 lb Crisp Malting - Chocolate Malt0.25 lb Chocolate Malt 32.66 450 1.8%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 43.2%
3 lb American - Pale Ale3 lb Pale Ale 37 3.5 21.6%
13.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g East Kent Goldings56 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 36.39 88.9%
7 g BSG - German Northern Brewer7 g German Northern Brewer Hops Pellet 9.9 Boil 60 min 7.9 11.1%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee Beans Water Agt Whirlpool 0 min.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 457 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
4 Gr Gypsum
2 Gr Baking Soda
6 Gr Slacked Lyme
3 ML Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 qt Pale Malt and Flaked Barley Infusion -- 140 °F 30 min
Roast Barley Temperature -- 148 °F 30 min
Temperature -- 152 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.62 18.5  
Mash volume with grains 5.73 22.9  
Grain absorption losses -1.74 -7  
Remaining sparge water volume 5.37 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.42 g | 25.7 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 9.99 40
Equipment Profile Used: System Default
 
Notes

Mash Pale Malt and Flaked Barley @148 for 60
Steep Roast Barley @ 155 for 60 Minutes
Mix together Raise Tempt to 158 15 Minutes
1 lb Rice Hulls for Mash Off

Fermentation 68 Until fermentation is vigorous
Then let free rise to 74 until fermentation appears over
Then 72 until fermentation is actually over


Last Updated and Sharing
 
1,703
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-31 17:55 UTC