Export Stout 1890 - Beer Recipe - Brewer's Friend

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Export Stout 1890

235 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH
Calories: 235 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Friday November 17th 2017
1.076
1.020
7.3%
48.6
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 71.4%
0.95 kg United Kingdom - Brown0.95 kg Brown 32 65 13.6%
0.60 kg United Kingdom - Black Patent0.6 kg Black Patent 27 525 8.6%
0.35 kg United Kingdom - Extra Dark Crystal 120L0.35 kg Extra Dark Crystal 120L 33 120 5%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose 46 0.5 1.4%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g WGV50 g WGV Hops Leaf/Whole 6.7 Boil 90 min 36.32 50%
50 g WGV50 g WGV Hops Leaf/Whole 6.7 Boil 10 min 12.31 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cacao nibs Spice Primary 14 days
33 ml vanilla extract Spice Kegging 1 min.
 
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:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 50 190 20 40
4g salt
5g calcium chloride
5g mag chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 69 °C 270 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.3
Mash volume with grains 21.8
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 20.5 L) 17.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 30.1 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

mash start 2.50pm
mash end 6.20pm

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  • Public: Yup, Shared
  • Last Updated: 2018-04-03 18:39 UTC