Export Stout #2 - Beer Recipe - Brewer's Friend

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Export Stout #2

252 calories 31.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 18.5 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Hulk'Smash
Calories: 252 calories (Per 330ml)
Carbs: 31.9 g (Per 330ml)
Created: Sunday March 6th 2016
1.080
1.029
6.6%
103.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 73.5%
0.90 kg United Kingdom - Brown0.9 kg Brown 32 65 13.2%
0.60 kg United Kingdom - Black Patent0.6 kg Black Patent 27 525 8.8%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 4.4%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Fuggles200 g Fuggles Hops Leaf/Whole 3.2 Boil 90 min 80.47 66.7%
60 g Fuggles60 g Fuggles Hops Leaf/Whole 3.2 Boil 30 min 17.34 20%
40 g Fuggles40 g Fuggles Hops Leaf/Whole 3.2 Boil 10 min 5.46 13.3%
300 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 69 °C 90 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21.8
Mash volume with grains 26.2
Grain absorption losses -6.8
Remaining sparge water volume 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 16 L) 18.5
Estimated amount in fermentor 18.5
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Had major pump blockage issues so mash temps were lower than desired.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-10 22:45 UTC