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Foreign Export Stout

6343 calories 634.3 g 10 L
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Piet Vanhaelst
Calories: 6343 calories (Per 10L)
Carbs: 634.3 g (Per 10L)
Created: Tuesday May 19th 2026
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.20 kg Pauls Malt - Maris Otter Keep Flying4.2 kg Maris Otter Keep Flying 38 4.91 66.1%
750 g Castle Malting - Château Arome750 g Château Arome 34.4 104.71 11.8%
200 g Castle Malting - Château Black200 g Château Black 34 1300.76 3.1%
200 g Castle Malting - Château Chocolat200 g Château Chocolat 38 1301.03 3.1%
150 g Pauls Malt - Light Crystal Malt - Lucky Squid150 g Light Crystal Malt - Lucky Squid 34 120 2.4%
350 g Liquid Malt Extract - Light350 g Liquid Malt Extract - Light - (late boil kettle addition) 35 9.18 5.5%
500 g Invert Sugar Syrup500 g Invert Sugar Syrup - (late boil kettle addition) 36 1.17 7.9%
6,350 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g First Gold50 g First Gold Hops Pellet 7.5 Boil 60 min 45 50%
25 g First Gold25 g First Gold Hops Pellet 7.5 Boil 15 min 11.16 25%
25 g First Gold25 g First Gold Hops Pellet 7.5 Aroma at 80 °C 0 min 25%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.57 ml Lactic acid Water Agt Mash 1 hr.
0.40 g Brewtan B Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
0.66 ml Lactic acid Water Agt Sparge 0 min.
1 each Servomyces Other Boil 15 min.
1 each Whirlfloc tablet Fining Boil 10 min.
0.40 g Brewtan B Fining Boil 5 min.
 
Yeast
- Brewlabs East Midlands Ale
Amount:
1 Liters
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 261 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.95 bar       Temp: 10 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Spa + Cristaline
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.4 2 3 72.3 35.2 27.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 71 °C 67 °C 90 min
7 L Fly Sparge 68 °C -- --
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 24.8
Mash volume with grains 28.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 9.2 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 25.8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 32.2  
Equipment Profile Used: System Default
"Foreign Export Stout" Foreign Extra Stout beer recipe by Piet Vanhaelst. All Grain, ABV 6.77%, IBU 56.16, SRM 67.73, Fermentables: (Maris Otter Keep Flying, Château Arome, Château Black, Château Chocolat, Light Crystal Malt - Lucky Squid, Liquid Malt Extract - Light, Invert Sugar Syrup) Hops: (First Gold) Other: (Calcium Chloride (dihydrate), Lactic acid, Brewtan B, Gypsum, Servomyces, Whirlfloc tablet)
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  • Last Updated: 2026-06-03 22:49 UTC