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stouty mcstoutface

234.51 calories 23.47 g
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Beer Stats
Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: (Per )
Carbs: (Per )
Created Wednesday May 1st 2019
1.076
1.018
7.59%
57.9
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 49.2%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 16.4%
0.25 kg Maltodextrin0.25 kg Maltodextrin 39 0 8.2%
0.25 kg Dry Malt Extract - Light0.25 kg Dry Malt Extract - Light 42 4 8.2%
2.5 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.10 kg Gladfield - Roasted Wheat0.1 kg Roasted Wheat 33.6 279.19 3.3%
0.05 kg Thomas Fawcett - Black Malt0.05 kg Black Malt 32 545 1.6%
0.10 kg Thomas Fawcett - Dark Crystal Malt II0.1 kg Dark Crystal Malt II 33 120 3.3%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 9.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Northern Brewer32 g Northern Brewer Hops Pellet 7.8 Boil 60 min 49.46 74.4%
11 g Northern Brewer11 g Northern Brewer Hops Pellet 7.8 Boil 15 min 8.44 25.6%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
41 g cocoa powder Flavor Boil 0 min.
100 g ground coffee - 10 single espresso shots Flavor Secondary 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
41 g dark chocolate (85%) Flavor Boil 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Target batch size 2.91 11.6  
Grain absorption losses (steep / mash) -0.3 -1.2  
Boil water added to kettle 2.85 11.4  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Starting boil volume 3.3 13.2  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Top off amount 1.11 4.4  
Total: 4.26 17.1
 
Notes

HALF MOST MEASUREMENTS
Place grains in 2.5 gallons (9.5 L) of water, heat to 170º F (77° C), let sit for 25 minutes.
Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesn’t stick and burn on the bottom).
At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88° F (31° C) and add to carboy with 1-1/2 gallons (5.7 L) water.
Pitch yeast (built up as a one-quart starter with DME) at 78º F (26° C).
After primary is complete, rack to secondary, store in cool place (below 60º F or 16° C) for 45 days.
Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.

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  • Last Updated: 2020-06-05 01:45 UTC