Skotrats Robust Foreign Style Extra Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-D Stout, Foreign Extra Stout

Min OG: 1.056 Max OG: 1.075   
Min IBU: 30 Max IBU: 70   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 15.50 Wort Size (Gal): 15.50
Total Grain (Lbs): 42.25      
Anticipated OG: 1.081 Plato: 19.6
Anticipated SRM: 33.0        
Anticipated IBU: 64.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 100  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 20.67  Gal   
Pre-Boil Gravity: 1.061  SG 14.9 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
71.0 30.00 lbs.  Pale Malt(2-row) England 1.038 3
11.8 5.00 lbs.  Flaked Barley America 1.032 2
11.8 5.00 lbs.  Dark Brown Sugar    1.048 0
3.6 1.50 lbs.  Roasted Barley UK 1.029 575
1.8 0.75 lbs.  Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.25 oz.  North Down Northern Brewer Whole 8.00 46.8 90 min
3.50 oz.  North Down Northern Brewer Whole 8.00 17.9 30 min


Yeast
EasYeast Irish Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 37.25   
Water Qts: 2.50 Before Additional Infusions
Water Gal: 0.63 Before Additional Infusions
Qts Water Per Lbs Grain: 0.07 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 3.72 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software