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ForEx Stout

205 calories 17.9 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cpa4ny
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created Thursday April 4th 2019
1.067
1.012
7.6%
100.7
36.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 80.6%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4.8%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 3.2%
0.20 kg German - CaraMunich I0.2 kg CaraMunich I 34 39 3.2%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 8.1%
6.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Apollo56 g Apollo Hops Pellet 17.5 Boil 60 min 100.69 100%
56 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 53 °C 15 min
Temperature 61 °C 40 min
Temperature 71 °C 20 min
Temperature 77 °C 5 min
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
2 g Gypsum Water Agt Mash 2 hr.
2 g Baking Soda Water Agt Mash 2 hr.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.49 qt/lb 4.67 18.7  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 4.61 18.4  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.53 30.1  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.55 g | 22.2 qt) 5.94 23.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.94 g | 23.8 qt) 5.55 22.2  
Total: 9.27 37.1
Equipment Profile Used: System Default
 
Notes

Brewed on 19-20 June 2021;

OG 16.4 (1.067), FG XXX

____________
Brewed on 5 June 2020; wort pH of 5.24 (Bru'n water predicted pH 5.5) after the addition of 1g of baking soda.

OG 17.7 (1.073), FG 1.011, 85% AA, 8.6% ABV

____________
New Batch brewed on 20 Feb 2021

OG 16.8 (1.069), FG 1.009, 85% AA, 8.21% ABV

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  • Last Updated: 2021-06-21 08:47 UTC