Foreign Extra Stout
6.7% / 15.9 °P
Recipe by
Durul Güven
All Grain
Jet 30
73.42% efficiency
Batch Volume: 27 L
Boil Time: 60 min
Mash Water: 26.07 L
Sparge Water: 10.84 L
Total Water: 36.91 L
Boil Volume: 32.77 L
Pre-Boil Gravity: 1.049
Vitals
Original Gravity: 1.065
Final Gravity (Adv): 1.014
IBU (Tinseth): 60
BU/GU: 0.92
Color: 36 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 52 °C — 15 min
Temperature — 67 °C — 35 min
Temperature — 73 °C — 40 min
Temperature — 78 °C — 15 min
Malts (6.81 kg)
2.33 kg (28.6%) — Muntons Maris Otter Malt — Grain — 3 SRM
2.13 kg (26.1%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.08 kg (13.2%) — Briess Barley, Flaked — Grain — 1.7 SRM
310 g (3.8%) — Viking Malt Caramel 200 — Grain — 100 SRM
310 g (3.8%) — Viking Malt Caramel 600 — Grain — 305 SRM
280 g (3.4%) — Weyermann Pale Malt — Grain — 3.3 SRM
230 g (2.8%) — Weyermann Carafa Special II — Grain — 560 SRM
140 g (1.7%) — Weyermann Caraaroma — Grain — 180 SRM
Other (1.35 kg)
1 kg (12.3%) — Candi Syrup Candi Syrup, D-90 — Sugar — 90 SRM
350 g (4.3%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (91 g)
41 g (51 IBU) — Southern Cross 12.4% — First Wort
22 g (7 IBU) — Centennial 10% — Boil — 10 min
28 g (1 IBU) — Centennial 10% — Boil — 1 min
Miscs
2.2 g — Baking Soda (NaHCO3) — Mash
2.2 g — Canning Salt (NaCl) — Mash
3 g — Epsom Salt (MgSO4) — Mash
1 g — Anise, Star — Boil — 1 min
6 ml — Cinnamon Stick — Boil — 1 min
2 g — Clove — Boil — 1 min
24 g — Coriander Seed — Boil — 1 min
48 g — Fresh Orange Zest — Boil — 1 min
6 g — Orange Peel, Bitter — Boil — 1 min
Yeast
1 pkg — Wyeast Labs 1028 London Ale Yeast 77%
Fermentation
Primary — 19 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.6 CO2-vol
Water Profile
Ca2+
68Mg2+
15Na+
50Cl-
36SO42-
32HCO3-
51
