13D Foreign Extra Stout-Lion

All Grain Recipe

Submitted By: MaltLicker (Shared)
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Brewer: Malt Licker
Batch Size: 4.25 galStyle: Foreign Extra Stout (13D)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 38.4 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 38.5 IBUsBoil Time: 75 min
Est OG: 1.074 (18.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 2
8.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 3
4.96 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 4
4.00 oz Brown Malt (Crisp) (65.0 SRM) Grain 5
4.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6
4.00 oz Melanoidin (Weyermann) (30.0 SRM) Grain 7
3.52 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 8
2.08 oz Cara 8 (Dingemans) (7.5 SRM) Grain 9
2.08 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 10
2.08 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 11
1.92 oz Special B (Dingemans) (147.5 SRM) Grain 12
0.96 oz Black Malt (Simpsons) (550.0 SRM) Grain 13
3.50 oz Goldings, East Kent [4.0%] - First Wort Hops 14
1 lbs Candi Sugar, Dark (80.0 SRM) Sugar 15
1.00 Wort Chiller (Boil 16 min) Misc 16
1.00 Whirlfloc Tablet (Boil 13 min) Misc 17
2.00 g Wyeast Nutrient (Boil 10 min) Misc 18
1.00 Sanitize Spoon!! (Boil 5 min) Misc 19
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 20
1 pkgs Windsor Yeast (Lallemand #-) Yeast 21

Taste Notes

Mash: Chalk 2.0; Gyp 0.0; CalChlr 2.0; Epsom 2.0; Soda 4.0; RA=190 Boil: Chalk 1.0; Gyp 0.0; CalChlr 1.0; Epsom 1.0 Soda 0.0; RA=190 C:S = 1.31 bal/malty. SRM:37.6 Ca:82, Mg:16, Na:45, Cl:62, SO:47

Notes

Note: FWH set at minus 10%.