I can't get NO... Stout-isfaction Beer Recipe | All Grain Foreign Extra Stout | Brewer's Friend
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I can't get NO... Stout-isfaction

214 calories 23.9 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1205 liters
Post Boil Size: 1100 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Thursday October 28th 2021
1.069
1.020
6.5%
30.8
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
175 kg Muntons - Maris Otter175 kg Maris Otter 38 2.3 59.3%
25 kg German - Caramel Pils25 kg Caramel Pils 35 2.4 8.5%
25 kg American - Caramel / Crystal 150L25 kg Caramel / Crystal 150L 33 150 8.5%
20 kg Ireks - Chocolate20 kg Chocolate 32.2 340 6.8%
50 kg Muntons - Oat Malt50 kg Oat Malt 28 2.43 16.9%
295 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 kg Barth-Haas - Pahto0.35 kg Pahto Hops Leaf/Whole 18.5 Boil at 100 °C 60 min 13.25 14.9%
1 kg Northern Brewer1 kg Northern Brewer Hops Pellet 7.8 Boil at 90 °C 30 min 13.49 42.6%
1 kg Brewer's Gold1 kg Brewer's Gold Hops Pellet 9 Boil 5 min 4.04 42.6%
2.35 kg / 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
20 Liters
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 5889 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
"I can't get NO... Stout-isfaction" Foreign Extra Stout beer recipe by Stefan Brew Culture. All Grain, ABV 6.47%, IBU 30.78, SRM 33.4, Fermentables: (Maris Otter, Caramel Pils, Caramel / Crystal 150L, Chocolate, Oat Malt) Hops: (Pahto, Northern Brewer, Brewer's Gold)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-05 09:12 UTC
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