Belgian Extra Stout - beer 86 - Beer Recipe - Brewer's Friend

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Belgian Extra Stout - beer 86

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Mig
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday November 24th 2020
1.055
1.013
5.6%
39.3
39.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Optic2 kg Optic 38 2.1 25.7%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 12.8%
250 g American - Midnight Wheat Malt250 g Midnight Wheat Malt - (late mash tun addition) 33 550 3.2%
250 g German - Carafa III250 g Carafa III - (late mash tun addition) 32 535 3.2%
200 g United Kingdom - Chocolate200 g Chocolate - (late mash tun addition) 34 425 2.6%
1 kg United Kingdom - Extra Dark Crystal 120L1 kg Extra Dark Crystal 120L 33 120 12.8%
3 kg Simpsons - Finest Pale Ale Maris Otter3 kg Finest Pale Ale Maris Otter 37 2.6 38.5%
95 g Corn Sugar - Dextrose95 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 1.2%
7.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 60 min 11.09 10%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 14.41 20%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 10 min 8.05 20%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 10 min 5.75 20%
50 g Cascade50 g Cascade Hops Pellet 7 Boil 0 min 25%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 0 min 5%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Campden Tablets Water Agt Mash 560 min.
15 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
400 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 461 B cells required
Mangrove Jack - Belgian Abbey M47
Amount:
400 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 461 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150.2 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
add dark grains late to mash - last 15 minutes. I litre over after mashing. Total needed only = 46L (mistak used 47).

after adding dark grains late to mash preboil pH was 5.30. Cut back on Phosphoric next time to 3 ml.

had to use chalk to raise pH. Postboil pH = 4.93 (little low for dark beer)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 55 °C 66 °C 75 min
23 L Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.8
Mash volume with grains 25.9
Grain absorption losses -7.7
Remaining sparge water volume 26.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.7 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 32.3 L) 34
Estimated amount in fermentor 34
Total: 47.6  
Equipment Profile Used: System Default
 
Notes

Yeast slurry = 640 B cells
preboil gravity was 1.047 and projected to 1.060 however, actual OG turnd out as 1.056:

01-12-20
OG - 1056
FG - 1013
ABV - 5.67
IBU - 39.88
SRM - 40.3

21-01-21 : 34L
Racked with 500ml loss . 95g Dextrose added with sterile water.

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  • Last Updated: 2021-03-09 11:52 UTC