strange-steve
Quantum Brewer
- Joined
- Apr 8, 2014
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This is tomorrow's brew, only my second brew of 2018 which is a little depressing, so I'm hoping for a good one. I've not had great success with stouts in the past so this one is based on JZ's recipe from BCS with a few adjustments to use up some odds and ends I have.
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 5.90
Total Hops (g): 55
Original Gravity (OG): 1.067
Final Gravity (FG): 1.015
Alcohol by Volume (ABV): 6.8 %
Colour (SRM): 43
Bitterness (IBU): 40 (Tinseth)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 75
Grain Bill
----------------
5.000 kg Maris Otter Malt (85%)
0.250 kg Caramunich II (4%)
0.250 kg Chocolate (4%)
0.250 kg Roasted Barley (4%)
0.100 kg Crystal 80 (2%)
0.050 kg CaraRye (1%)
Hop Bill
----------------
50 g Challenger Pellet (6.5% AA) @ 60 Minutes
15 g Challenger Pellet (6.5% AA) @ 20 Minutes
Water Profile
----------------
Calcium - 115 ppm
Sulphate - 75 ppm
Chloride - 150 ppm
Alkalinity - 25 ppm
Notes
----------------
Cold steep the roasted barley and chocolate malt for 24 hours and add liquor to boil @ 10 mins
Single step Infusion at 67°C for 60 Minutes.
Fermented at 19°C with Crossmyloof Pale Ale
Pics and update to follow...
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 5.90
Total Hops (g): 55
Original Gravity (OG): 1.067
Final Gravity (FG): 1.015
Alcohol by Volume (ABV): 6.8 %
Colour (SRM): 43
Bitterness (IBU): 40 (Tinseth)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 75
Grain Bill
----------------
5.000 kg Maris Otter Malt (85%)
0.250 kg Caramunich II (4%)
0.250 kg Chocolate (4%)
0.250 kg Roasted Barley (4%)
0.100 kg Crystal 80 (2%)
0.050 kg CaraRye (1%)
Hop Bill
----------------
50 g Challenger Pellet (6.5% AA) @ 60 Minutes
15 g Challenger Pellet (6.5% AA) @ 20 Minutes
Water Profile
----------------
Calcium - 115 ppm
Sulphate - 75 ppm
Chloride - 150 ppm
Alkalinity - 25 ppm
Notes
----------------
Cold steep the roasted barley and chocolate malt for 24 hours and add liquor to boil @ 10 mins
Single step Infusion at 67°C for 60 Minutes.
Fermented at 19°C with Crossmyloof Pale Ale
Pics and update to follow...