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FESt

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.03 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 13.2 °P (recipe based estimate)
Post Boil Gravity: 16.8 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: ZBeer z Sułkowa
Hop Utilization: 97%
Calories: 12853 calories (Per 20L)
Carbs: 1272.1 g (Per 20L)

Created: Saturday September 10th 2022

Original Gravity:

16.8 °P

Final Gravity:

4.1 °P

ABV (standard):

7.0%

IBU (tinseth):

42.2

EBC (ebcmorey):

73.6

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 20L

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Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.50 kg	Thomas Fawcett - Maris Otter Pale Ale Malt4.5 kg Maris Otter Pale Ale Malt	38	5.57	68.5%
0.35 kg	Viking - Dark Chocolate Malt0.35 kg Dark Chocolate Malt	30.8	865.79	5.3%
0.60 kg	Thomas Fawcett - Brown0.6 kg Brown	32	187.97	9.1%
0.25 kg	Thomas Fawcett - Chocolate Malt0.25 kg Chocolate Malt	32.2	1119.3	3.8%
0.87 kg	Flaked Oats0.865 kg Flaked Oats	33	4.37	13.2%
6.57 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	marynka30 g marynka Hops	Pellet	7.9	Boil	60 min	26.91	42.9%
20 g	marynka20 g marynka Hops	Pellet	7.9	Boil	20 min	10.86	28.6%
20 g	Northern Brewer - Williamette20 g Williamette Hops	Pellet	5.4	Boil	10 min	4.45	28.6%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	marynka (Pellet) 50 g marynka (Pellet) Hops	37.77	71.5%
20 g	Northern Brewer - Williamette (Pellet) 20 g Williamette (Pellet) Hops	4.45	28.6%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.95 L	Strike	71 °C	66 °C	60 min
	Temperature	--	72 °C	10 min
	Temperature	--	76 °C	5 min
15 L	Sparge	--	78 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use
2 ml	Lactic acid	Water Agt	Mash
2 g	Table Salt	Water Agt	Mash
2 g	gypsum (calcium sulfate)	Water Agt	Mash
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash

Yeast

Lallemand - Windsor

Amount:	250 Milliliters	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 353 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 98 g Temp: 20 °C CO₂ Level: 2.1 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

156

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Brews

Public: Yup, Shared
Last Updated: 2024-01-07 17:31 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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FESt

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