#47 Four Grains Foreign Extra Stout - Beer Recipe - Brewer's Friend

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#47 Four Grains Foreign Extra Stout

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 120 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ignacy Brewery 15.09.2015
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday September 15th 2015
1.057
1.014
5.6%
45.4
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pale Ale7 kg Pale Ale 39 2.3 72.9%
1 kg German - Munich Light1 kg Munich Light 37 6 10.4%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 3.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 3.1%
0.30 kg Flaked Rye0.3 kg Flaked Rye 36 2.8 3.1%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 3.1%
0.33 kg Optima - pszenica prażona0.33 kg Optima - pszenica prażona 30 375 3.4%
0.07 kg German - Carafa III0.07 kg Carafa III 32 535 0.7%
9.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Yakima Valley Hops - Southern Promise60 g Southern Promise Hops Pellet 10.8 Boil 35 min 33.91 60%
40 g Yakima Valley Hops - Southern Promise40 g Southern Promise Hops Pellet 10.8 Boil 12 min 11.44 40%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.9 L. Suggest reducing initial water volume to 45.4 L and adding 6.5 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.8
Mash volume with grains 35.1
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 33.6 L) 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.9 L) 45
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 55.5  
Equipment Profile Used: System Default
 
Notes

Yeast started at 16C. Temp will raise slowly.

Volume of wort 1.091 = 27L, add around 12L of water to get to the desired strength. consider adjusting colour as well.

fermented down to 1.015 from 1.091. Alc 10%. 9L of water added. Final alc ~ 7%.

Note: final beer is much too pale! Correct roasted malts next time.

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  • Last Updated: 2015-10-05 14:10 UTC