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ForEx Stout

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cpa4ny
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)

Created: Thursday April 4th 2019

Original Gravity:

1.067

Final Gravity:

1.012

ABV (alternate):

7.6%

IBU (rager):

100.7

SRM (morey):

36.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Pale 2-Row5 kg Pale 2-Row	38	2.5	80.6%
0.30 kg	United Kingdom - Roasted Barley0.3 kg Roasted Barley	29	550	4.8%
0.20 kg	German - Carafa I0.2 kg Carafa I	32	340	3.2%
0.20 kg	German - CaraMunich I0.2 kg CaraMunich I	34	39	3.2%
0.50 kg	Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition)	45	15	8.1%
6.20 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
56 g	Apollo56 g Apollo Hops		Pellet	17.5	Boil	60 min	100.69	100%
56 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
56 g	Apollo (Pellet) 56 g Apollo (Pellet) Hops		100.69	100%
56 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Temperature	--	53 °C	15 min
	Temperature	--	61 °C	40 min
	Temperature	--	71 °C	20 min
	Temperature	--	77 °C	5 min
Starting Mash Thickness: 3.1 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	2 hr.
2 g	Gypsum	Water Agt	Mash	2 hr.
2 g	Baking Soda	Water Agt	Mash	2 hr.

Yeast

Mangrove Jack - Kveik Yeast M12

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	20 - 40 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 120 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 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

Notes

Brewed on 19-20 June 2021;

OG 16.4 (1.067), FG XXX

____________
Brewed on 5 June 2020; wort pH of 5.24 (Bru'n water predicted pH 5.5) after the addition of 1g of baking soda.

OG 17.7 (1.073), FG 1.011, 85% AA, 8.6% ABV

____________
New Batch brewed on 20 Feb 2021

OG 16.8 (1.069), FG 1.009, 85% AA, 8.21% ABV