ForEx Stout - Beer Recipe - Brewer's Friend

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ForEx Stout

205 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cpa4ny
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Thursday April 4th 2019
1.067
1.012
7.6%
100.7
36.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 80.6%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4.8%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 3.2%
0.20 kg German - CaraMunich I0.2 kg CaraMunich I 34 39 3.2%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 8.1%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Apollo56 g Apollo Hops Pellet 17.5 Boil 60 min 100.69 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
2 g Gypsum Water Agt Mash 2 hr.
2 g Baking Soda Water Agt Mash 2 hr.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
25 L Temperature -- 53 °C 15 min
Temperature -- 61 °C 40 min
Temperature -- 71 °C 20 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.7
Mash volume with grains 21.4
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 15.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Brewed on 19-20 June 2021;

OG 16.4 (1.067), FG XXX

____________
Brewed on 5 June 2020; wort pH of 5.24 (Bru'n water predicted pH 5.5) after the addition of 1g of baking soda.

OG 17.7 (1.073), FG 1.011, 85% AA, 8.6% ABV

____________
New Batch brewed on 20 Feb 2021

OG 16.8 (1.069), FG 1.009, 85% AA, 8.21% ABV

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  • Last Updated: 2021-06-21 08:47 UTC