Extra Stout British Grains - Beer Recipe - Brewer's Friend

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Extra Stout British Grains

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Zymergy M/A 2017 Pg 26
Hop Utilization: 98%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday March 3rd 2017
1.056
1.013
5.7%
44.3
39.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 lb Flaked Barley2.4 lb Flaked Barley 32 2.2 17.3%
1.25 lb United Kingdom - Roasted Barley1.25 lb Roasted Barley 29 550 9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.2%
0.25 lb Crisp Malting - Chocolate Malt0.25 lb Chocolate Malt 32.66 450 1.8%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 43.2%
3 lb American - Pale Ale3 lb Pale Ale 37 3.5 21.6%
13.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g East Kent Goldings56 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 36.39 88.9%
7 g BSG - German Northern Brewer7 g German Northern Brewer Hops Pellet 9.9 Boil 60 min 7.9 11.1%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee Beans Water Agt Whirlpool --
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 457 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
4 Gr Gypsum
2 Gr Baking Soda
6 Gr Slacked Lyme
3 ML Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 qt Pale Malt and Flaked Barley Infusion -- 140 °F 30 min
Roast Barley Temperature -- 148 °F 30 min
Temperature -- 152 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.62 18.5  
Mash volume with grains 5.73 22.9  
Grain absorption losses -1.74 -7  
Remaining sparge water volume 5.37 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.42 g | 25.7 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 9.99 40
Equipment Profile Used: System Default
 
Notes

Mash Pale Malt and Flaked Barley @148 for 60
Steep Roast Barley @ 155 for 60 Minutes
Mix together Raise Tempt to 158 15 Minutes
1 lb Rice Hulls for Mash Off

Fermentation 68 Until fermentation is vigorous
Then let free rise to 74 until fermentation appears over
Then 72 until fermentation is actually over


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  • Last Updated: 2024-03-31 17:55 UTC