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

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Foreign Extra Stout test

225 calories 23.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Wednesday October 25th 2017
1.073
1.018
7.2%
60.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 71.9%
350 g Belgian - Special B350 g Special B 34 115 5%
250 g German - Carafa I250 g Carafa I 32 340 3.6%
350 g German - CaraBohemian350 g CaraBohemian 33 75 5%
500 g Flaked Barley500 g Flaked Barley 32 2.2 7.2%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 3.6%
250 g German - Carafa III250 g Carafa III 32 535 3.6%
6,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 15 Boil 60 min 45.28 23.1%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 6.5 Boil 5 min 6.52 38.5%
50 g barbe rogue50 g barbe rogue Hops Pellet 8.5 Boil 5 min 8.52 38.5%
130 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 306 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 100 265
6gr CaS04
2gr NaCl
2gr CaCl

pH should be in the 5.3-5.4 range with above
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 66 °C 60 min
Temperature -- 76 °C 10 min
11.5 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.9
Mash volume with grains 25.4
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.4 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 23
Going into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Mörk, rostig. Gärna torrare än vad som beskrivs, nedåt 1.013-14 om möjligt.

Special B för stenfrukter. Belma och Styrian Wolf för bäriga toner.

Special-malterna inte balanserade, antagligen för mycket kaffe och crystal just nu.

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  • Last Updated: 2018-08-28 15:20 UTC