13. Maccy Ds breakfast 200425 - Beer Recipe - Brewer's Friend

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13. Maccy Ds breakfast 200425

215 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Sunday April 6th 2025
1.070
1.016
7.0%
16.7
40.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Extra Pale Maris Otter5 kg Extra Pale Maris Otter 37.5 2 72.5%
0.50 kg Crisp Malting - Vienna Malt0.5 kg Vienna Malt 36.8 3.3 7.2%
0.30 kg Weyermann - Carafa Special Type III0.3 kg Carafa Special Type III 29.9 525 4.3%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 4.3%
0.25 kg German - Chocolate Wheat0.25 kg Chocolate Wheat 31 413 3.6%
0.20 kg United Kingdom - Brown0.2 kg Brown 32 65 2.9%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 2.2%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Bramling Cross30 g Bramling Cross Hops Pellet 6.5 Boil 40 min 16.72 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 17.2 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 36.1  
Equipment Profile Used: System Default
"13. Maccy Ds breakfast 200425" Foreign Extra Stout beer recipe by robert katt. All Grain, ABV 7.03%, IBU 16.72, SRM 40.33, Fermentables: (Extra Pale Maris Otter, Vienna Malt, Carafa Special Type III, Pale Chocolate, Chocolate Wheat, Brown, Lactose (Milk Sugar), Amber) Hops: (Bramling Cross) Other: (Lactic acid)
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  • Last Updated: 2025-05-18 10:18 UTC