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Fostag Stout

215 calories 21.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mike Feiertag, 2008 NHC Champion
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: http://www.homebrewersassociation.org/homebrew-recipe/fostag-stout/
Created: Monday June 29th 2026
1.065
1.015
6.5%
80.8
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.31 kg United Kingdom - Maris Otter Pale4.31 kg Maris Otter Pale 38 3.75 71.8%
0.45 kg American - Chocolate0.45 kg Chocolate 29 350 7.5%
0.45 kg United Kingdom - Roasted Barley0.45 kg Roasted Barley 29 550 7.5%
0.45 kg American - Caramel / Crystal 120L0.45 kg Caramel / Crystal 120L 33 120 7.5%
0.34 kg Flaked Oats0.34 kg Flaked Oats 33 2.2 5.7%
6 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g CTZ43 g CTZ Hops Pellet 13.7 Boil 60 min 72.06 60.6%
28 g Cascade28 g Cascade Hops Pellet 7 Aroma 10 min 8.69 39.4%
71 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4 g Magnesium Chloride Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Stout Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 8 17 274 85 144
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 25 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 32.1 L) 30
Mash volume with grains (equipment estimates 32.1 L) 34
Grain absorption losses (steeping) -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30  
Equipment Profile Used: System Default
"Fostag Stout" Dry Stout beer recipe by Mike Feiertag, 2008 NHC Champion. Partial Mash, ABV 6.5%, IBU 80.76, SRM 50, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley, Caramel / Crystal 120L, Flaked Oats) Hops: (CTZ, Cascade) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Magnesium Chloride, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2026-07-23 16:32 UTC