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Gothmog

232 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 30 min
Batch Size: 8.75 gallons (ending kettle volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 232 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Wednesday July 3rd 2019
1.071
1.011
8.0%
57.7
40.0
5.0
3.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Flaked Oats9 lb Flaked Oats 15 2.2 26.5%
8 lb Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row 37 1.8 23.5%
7 lb Bob's Red MIll - Corn Grits7 lb Corn Grits 18.4 1 20.6%
3.50 lb US - Flaked Wheat3.5 lb Flaked Wheat $ 0.05 / lb
$ 0.18 		34 2 10.3%
2.50 lb Cane Sugar2.5 lb Cane Sugar - (late boil kettle addition) $ 0.35 / lb
$ 0.88 		46 0 7.4%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) $ 3.19 / lb
$ 1.60 		36 80 1.5%
1 lb US - Flaked Oats1 lb Flaked Oats 5 400 2.9%
2.50 lb Bob's Red MIll - Corn Grits2.5 lb Corn Grits - (late mash tun addition) 5 400 7.4%
34 lbs / $ 2.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.90 oz Herkules3.9 oz Herkules Hops Leaf/Whole 9 First Wort 30 min 57.68 77.8%
0.37 oz Crystal0.37 oz Crystal Hops $ 1.50 / oz
$ 0.56 		Pellet 4.3 Whirlpool at 160 °F 20 min 7.4%
0.37 oz Sterling0.37 oz Sterling Hops $ 1.37 / oz
$ 0.51 		Pellet 8.7 Whirlpool at 160 °F 0 min 7.4%
0.37 oz Horizon0.37 oz Horizon Hops Leaf/Whole 12.5 Whirlpool at 160 °F 0 min 7.4%
5.01 oz / $ 1.06
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1.48 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 1.7 oz       Temp: 65 °F       CO2 Level: 2.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 qt 147' drops to 122 Strike -- 122 °F 10 min
3.4 qt add 2.3 qt boiling, go to 147 Top Off -- 145 °F 35 min
decoct 2.13 qt, boil for 15 minutes Decoction -- 156 °F 15 min
6.1 qt Fly Sparge -- 212 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 7.13 28.5  
Mash volume with grains 9.41 37.6  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume 5.65 22.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.1  
Pre boil volume (equipment estimates 9.42 g | 37.7 qt) 9.25 37  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 8.58 g | 34.3 qt) 8.75 35  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 8.71 34.8  
Total: 12.78 51.1
Equipment Profile Used: System Default
 
Notes

split wort, put 3 gal in one bucket (and dilute with 2.25gal of boiled water) in one and 5.25 gal in the other to make 5 finished gal of 4.5% stout and 5 finished gal of 8% Foreign export stout.

Take 3 gal and liquor-back with 2.25 gal water for a 4.5%

take 5.25 gal and make a 8%

Take this, but mash it hot (160F) dilute it as though to make 4.42-4.5% abv with lager yeast, take out the sugars, and pitch NOLA or LA-01 (maltos-negative yeast). to make an NA beer

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  • Last Updated: 2025-06-29 01:30 UTC