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Export Stout

270 calories 23.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.125 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)
Created: Monday December 14th 2020
1.082
1.015
8.8%
43.5
38.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - No.19 Floor Malt Maris Otter10 lb No.19 Floor Malt Maris Otter 37 3 64.5%
0.75 lb Thomas Fawcett - Pale Chocolate Malt0.75 lb Pale Chocolate Malt 32.2 230 4.8%
1.50 lb Crisp Malting - Brown Malt1.5 lb Brown Malt 32.7 65 9.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
1.50 lb Honey1.5 lb Honey 35 2 9.7%
0.75 lb Weyermann - Chocolate Wheat0.75 lb Chocolate Wheat 34.8 415 4.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10 Boil 60 min 35.01 38.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 6.25 30.8%
1 oz Crystal1 oz Crystal Hops Leaf/Whole 4.3 Boil 5 min 2.18 30.8%
3.25 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal beta glucanase rest Infusion 118 °F 113 °F 20 min
Temperature 113 °F 147 °F 15 min
sacc rest with recirculation Infusion 147 °F 147 °F 60 min
1.5 gal Batch Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 8 32  
Mash volume with grains (equipment estimates 10.11 g | 40.5 qt) 9.12 36.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.13 24.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
"Export Stout" Foreign Extra Stout beer recipe by Mike_H. BIAB, ABV 8.8%, IBU 43.45, SRM 37.98, Fermentables: (No.19 Floor Malt Maris Otter, Pale Chocolate Malt, Brown Malt, Flaked Oats, Honey, Chocolate Wheat) Hops: (Centennial, Willamette, Crystal)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-20 02:00 UTC