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stouty mcstoutface

Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 235 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)

Created: Wednesday May 1st 2019

Original Gravity:

1.076

Final Gravity:

1.018

ABV (standard):

7.6%

IBU (tinseth):

57.9

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark	35	30	49.2%
0.50 kg	Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose	42	0.5	16.4%
0.25 kg	Maltodextrin0.25 kg Maltodextrin	39	0	8.2%
0.25 kg	Dry Malt Extract - Light0.25 kg Dry Malt Extract - Light	42	4	8.2%
2.50 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.10 kg	Gladfield - Roasted Wheat0.1 kg Roasted Wheat	33.6	279.19	3.3%
0.05 kg	Thomas Fawcett - Black Malt0.05 kg Black Malt	32	545	1.6%
0.10 kg	Thomas Fawcett - Dark Crystal Malt II0.1 kg Dark Crystal Malt II	33	120	3.3%
0.30 kg	United Kingdom - Chocolate0.3 kg Chocolate	34	425	9.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
32 g	Northern Brewer32 g Northern Brewer Hops	Pellet	7.8	Boil	60 min	49.46	74.4%
11 g	Northern Brewer11 g Northern Brewer Hops	Pellet	7.8	Boil	15 min	8.44	25.6%
43 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
43 g	Northern Brewer (Pellet) 43 g Northern Brewer (Pellet) Hops		57.9	100%
43 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
41 g	cocoa powder	Flavor	Boil	0 min.
100 g	ground coffee - 10 single espresso shots	Flavor	Secondary	0 min.
0.50 tsp	Irish Moss	Fining	Boil	10 min.
41 g	dark chocolate (85%)	Flavor	Boil	0 min.

Yeast

Mangrove Jack - New World Strong Ale M42

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	High
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 71 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

HALF MOST MEASUREMENTS
Place grains in 2.5 gallons (9.5 L) of water, heat to 170º F (77° C), let sit for 25 minutes.
Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesn’t stick and burn on the bottom).
At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88° F (31° C) and add to carboy with 1-1/2 gallons (5.7 L) water.
Pitch yeast (built up as a one-quart starter with DME) at 78º F (26° C).
After primary is complete, rack to secondary, store in cool place (below 60º F or 16° C) for 45 days.
Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-06-05 01:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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