Foreign Extra Stout - Beer Recipe - Brewer's Friend

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Foreign Extra Stout

237 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 66 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Jamil Z
Calories: 237 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Saturday August 27th 2016
1.071
1.020
6.8%
45.4
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.42 lb United Kingdom - Maris Otter Pale7.42 lb Maris Otter Pale 38 3.75 83.4%
0.45 lb American - Black Barley0.45 lb Black Barley 27 530 5.1%
5.85 oz American - Caramel / Crystal 40L5.85 oz Caramel / Crystal 40L 34 40 4.1%
5.85 oz American - Caramel / Crystal 80L5.85 oz Caramel / Crystal 80L 33 80 4.1%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 3.4%
8.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Kent Goldings43 g Kent Goldings Hops Pellet 5.6 Boil 56 min 45.42 100%
43 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Single Infusion Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.34 13.4  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.21 g | 20.8 qt) 5 20  
Boil off losses -1.65 -6.6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.36 25.5
Equipment Profile Used: System Default
 
Notes

GOALS:

OG: 1.071
FG: 1.017
SRM: 39
IBU: 45
ABV: 7.1%
PRE-BOIL GRAVITY: 1.060

YEAST STARTER

  1. Approximately 24 hours prior to Brewing, make 10% DME solution (80gm / 0.8L).
  2. Allow solution to Boil for ~5 minutes.
  3. Auto-Siphon Solution into Erlenmeyer Flask
  4. Apply Ice Bath until Temperature reaches ~68F.
  5. Squeeze 1 packet of WLP013 into DME Solution.
  6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 3.3 gallons for 1.5 lb/qt ratio.

  7. STRIKE WATER: 166F.
  8. Add Grains @ 163F.
  9. Allow Temperature to fall to 152F prior to closing lid.
  10. Check Mash pH ~15 minutes into Mash.

    pH: ______

  11. Total Mash Time: 60 minutes
  12. Begin Sparge!

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

    SPARGE

  13. Heat 4gal of Water to 165F. Add to Sparge Vessel.
  14. Allow water to cool to 160F prior to beginning Sparge.
  15. Recirculate 4 times prior to collecting wort.
  16. Attempt to Sparge over 30 minutes.
  17. Measure pH of solution coming from Mash Tun @ end of Sparge.

    Sparge pH: ______

    BOIL

  18. Check Pre-Boil Gravity (goal: 1.060) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ __F
    Adjusted Gravity:     __
    PRE-BOIL pH:     ____

  19. Boil for 90 minutes
  20. Scoop the Poo for ~10 minutes.
  21. Add Kent Hops @ 80 minutes.
  22. Chill wort to 65F prior to Fermentation.
  23. Oxygenate Wort AFTER pitching yeast.

    ORIGINAL GRAVITY: ______

    FERMENTATION

  24. Goal Starting Temp: 67F
  25. Hold Fermentation Temperature @ 67F for ~2/3 of Fermentation.
  26. When ~1/3 of Fermentation remains, Shut off all Temperature Controls until Fermenter reaches: 70F.
  27. Maintain Ranco @ 70F +/- 1F once temp reaches 70F for the remainder of Primary Fermentation.

    3-week / 21-day Fermentation

    PRIMING

    "carbonate to approximately 2-2.5 volumes CO2"

  28. Auto-Siphon 3gal of Fermented Beer into a bottling Bucket
  29. Add 2.5oz of Corn Sugar (goal CO2: 2.25 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
  30. Bottle
    4, Bottle condition @ 65F until ready to drink
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  • Last Updated: 2016-09-09 22:31 UTC