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FESTEF V1.2

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Xlap
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Saturday May 30th 2020

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.5%

IBU (tinseth):

52.7

SRM (morey):

40.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.90 kg	Bairds - Pale Ale5.9 kg Pale Ale	37.2	2.5	78%
0.96 kg	Flaked Barley0.96 kg Flaked Barley	32	2.2	12.7%
0.45 kg	Bairds - Roasted Barley0.45 kg Roasted Barley	33	600	6%
0.25 kg	Rice Hulls0.25 kg Rice Hulls	0	0	3.3%
7.56 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Challenger50 g Challenger Hops		Pellet	8.5	Boil	60 min	52.72	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Challenger (Pellet) 50 g Challenger (Pellet) Hops		52.72	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.32 gal	Strike	164 °F	152 °F	60 min
	Vorlauf	--	152 °F	15 min
4.59 gal	Sparge	170 °F	168 °F	15 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
15 g	Wyeast - Beer Nutrient		Fining	Boil	15 min.
15 g	Whirlfloc		Fining	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.7 oz Temp: 68 °F CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	20	25	125	80	125
mash PH target: PH 5.2-5.4, balance with Lactic Acid
Mash Chemistry and Brewing Water Calculator

Notes

Mash @ 152F (67C) 60 min 5,3 Gal Water l@164F (Mash PH 5.2-5.4)

Vauflauf until clear

Sparge @ 168 F (76C) 4,6 Gal Water @170F (77C) PH 5.2-5.4
Collect 6,7 Gal

Boil 60 min
50gr Challenger 60min
Finings 15g Yeast Nutriments +15g Whirlfloc 15min

Cool Wort, siphon to fermenter, aerate and pitch Yeast From 2L Starter (1x Nottingham in 2L 1.040 OG Wort during 24H at ambient )

Ferment@60F (16C) during 3 days and gradually raise the temp up to 68-69 at the end of 2 weeks

rack with priming sugar to 2vol CO2

Last Updated and Sharing

220

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Brews

Public: Yup, Shared
Last Updated: 2020-06-02 00:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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