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Extra Lying Stout System


Details

Beer Style
13D Foreign Extra Stout (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
587.8 points
Potential Extract
411.5 points (70% from recipe)
Anticipated OG
1.082 SG
Boil SG
1.059 SG (at start of boil)
Anticipated Color
37.0 SRM     
Estimated IBU
37.9 IBU
Estimated FG
1.021 SG
Estimated Alcohol
8.0 %abv
Mash
60 m @ 152 tempF

Style Compliance

13D Foreign Extra Stout
Original Gravity
1.056-1.075 SG
Final Gravity
1.010-1.018 SG
Alcohol
5.5-8.0 %abv
Bitterness
30.0-70.0 IBU
Color
30.0-40.0 SRM
 
OG
1.082 SG High
FG
1.021 SG High
Alcohol
8.0 %abv High
Bitterness
37.9 IBU
Color
37.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 13.9 lbs 3.2 °L 37 ppg 86.1 %
Briess Caramel 40L 10 oz 40.0 °L 34 ppg 3.9 %
Briess Caramel 80L 10 oz 80.0 °L 34 ppg 3.9 %
Dingemans Chocolate 8 oz 340.0 °L 30 ppg 3.1 %
Briess Black Barley 8 oz 500.0 °L 32 ppg 3.1 %
Totals 16.2 lbs 587.8 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 13.9 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist86.1 %
Name: Briess Caramel 40L
Amount: 10 oz
Color: 40.0 °L
Potential: 34 ppg
% Grist3.9 %
Name: Briess Caramel 80L
Amount: 10 oz
Color: 80.0 °L
Potential: 34 ppg
% Grist3.9 %
Name: Dingemans Chocolate
Amount: 8 oz
Color: 340.0 °L
Potential: 30 ppg
% Grist3.1 %
Name: Briess Black Barley
Amount: 8 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist3.1 %
Totals
Amount: 16.2 lbs
Potential: 587.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 2.40 oz @ 5.0 %AA (12.0 AAU) 37.9 (29.5 %) Boil 60 min
Totals 2.4 oz
Hop: Golding
Amount: 2.4 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 2.4 oz

Yeast

Name Attenuation When
Wyeast 1028 London Ale 75 % Primary
Name: Wyeast 1028 London Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.