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Foreign Extra Stout

239 calories 24.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Joel Kurzman
Hop Utilization: 20%
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Friday August 7th 2026
1.072
1.018
7.2%
39.5
31.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Simpsons - Maris Otter pale6.25 lb Maris Otter pale 38 2.4 73%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 11.7%
10 oz American - Roasted Barley10 oz Roasted Barley 33 300 7.3%
5 oz United Kingdom - Crystal 60L5 oz Crystal 60L 34 60 3.6%
1 oz American - Black Malt1 oz Black Malt 28 500 0.7%
5 oz Corn Sugar - Dextrose5 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.6%
137 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 60 min 35.86 66.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 3.62 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Wilmette water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.87 g | 23.5 qt) 5.53 22.1  
Mash volume with grains (equipment estimates 6.53 g | 26.1 qt) 6.19 24.8  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.59 g | 18.4 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.53 22.1
Equipment Profile Used: System Default
 
Notes

0.75 oz Magnum @ 60 min (about 38–40 IBU) (Target as back up)
0.50 oz East Kent Goldings @ 20 min (about 8–10 IBU)

Monday night begin yeast starter for Sunday brew, includes cold crash for 48 hours in refrigerator to settle yeast.

ferment for 2 weeks. Days 0–7: Ferment at 65–66°F.
Days 8–14: Raise to 68–69°F and leave it alone.

closed transfer. Pressurize to 25–30 PSI just long enough to fully seat the lid (30–60 seconds is usually enough).

disconnect and condition for 6-8 weeks at 60-65 degrees.
Carbonate at 11 PSI for 7–10 days.

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  • Last Updated: 2026-08-20 02:46 UTC