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EIP

150 calories 14.7 g 330 ml
Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.6 liters
Post Boil Size: 20.61 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Kernel
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created Friday September 14th 2018
1.049
1.011
4.9%
40.0
46.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 7.5%
0.40 kg United Kingdom - Extra Dark Crystal 160L0.4 kg Extra Dark Crystal 160L 33 160 7.5%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent 27 525 2.8%
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 75.5%
0.35 kg Brown Malt0.35 kg Brown Malt 34 90.36 6.6%
5.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Phoenix10 g Phoenix Hops Leaf/Whole 10 First Wort 60 min 14.16 8.3%
20 g Phoenix20 g Phoenix Hops Leaf/Whole 10 Boil 20 min 15.59 16.7%
40 g Phoenix40 g Phoenix Hops Leaf/Whole 10 Boil 5 min 10.27 33.3%
50 g BSG - Falconer's Flight50 g Falconer's Flight Hops Leaf/Whole 10.4 Hop Stand at 75 °C 0 min 41.7%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L Batch Sparge 66 °C 60 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91.8 g       Temp: 18 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Bermondsey, London, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97 4 30 43 48 263
Mash Chemistry and Brewing Water Calculator
 
Notes

180g DME for Starter in 1.8L
10g - 50g per 10 litres
Toast Light (Oaky and Sweet 140C) and Medium (200C Vanilla and Toasty) 30 mins at 140 and half for 15 mins at 200
Pour enough of boiling water to cover over the chips in a sanitized canning jar (or any other vessel that can take the heat). Let them sit for 5-10 minutes. Pour the chips (and hot water) straight into your secondary fermentor.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-07 16:09 UTC
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