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Extra stout

204 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Friday July 17th 2015
1.066
1.018
6.3%
40.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 62.8%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7%
0.45 kg United Kingdom - Crystal 50L0.45 kg Crystal 50L 34 50 6.3%
0.44 kg United Kingdom - Chocolate0.44 kg Chocolate 34 425 6.1%
0.40 kg United Kingdom - Roasted Barley0.4 kg Roasted Barley 29 550 5.6%
0.22 kg German - Munich Light0.22 kg Munich Light 37 6 3.1%
0.22 kg United Kingdom - Brown0.22 kg Brown 32 65 3.1%
0.22 kg United Kingdom - Dark Crystal 80L0.22 kg Dark Crystal 80L 33 80 3.1%
0.22 kg United Kingdom - Wheat0.22 kg Wheat 37 2 3.1%
7.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 5.85 Boil 90 min 33.52 66.7%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 15 min 6.64 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Coconut Flavor Primary --
1 tbsp Irish moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Newcastle Dark Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Prospect
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 5 14 28 10 14
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.54 L Mash Infusion -- 68 °C 60 min
11.11 L Sparge Fly Sparge -- 78 °C 10 min
Mash out temp Temperature -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 18.5 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Second yeast after 72 hours British ale
Check yeast is gone before finishing mash
Mash at 65c sacra fission rest fro 1 hour then 70c for 30 mins until starch has been removed from wort.
Mash in the light grains first and then the darker malts to aid lautering
Add hops after first 30 mins of boil
boil for 60 minutes after the hot break has formed
Transfer to secondary vessel after resting for two days after fermentation completes



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  • Last Updated: 2015-07-18 14:29 UTC