Category Archives: Foreign Extra Stout eBIAB 1

Foreign Extra Stout eBIAB 1

There is a local competition, The Skirmish in the Triad, that I judge every year and for some reason I feel like entering a bunch of beers there.  The limit is 12 so why not brew 12!  It’s also an opportunity to try out some new recipes for NHC 2017.  I want to brew some beers that will age gracefully early and then move to the short lived brews right before the competition.  Seems like a good excuse to knock some more styles off the list so I started with a new one to me, Foreign Extra Stout.  For this recipe I relied on the expertise of my good Brewing friend and brewer dude at Bond Brothers.  So if it sucks it’s his fault 🙂

Recipe Info

Recipe: foreign extra stout ebiab 1
Style: Foreign Extra Stout 16D BJCP 2015
Date: 07-26-2016

Recipe

Guideline Min

Guideline Max

OG

1.075

1.056

1.075

FG

1.015

1.010

1.018

Color

53.0

30.0

40.0

ABV

7.9

6.3

8.0

IBU

62.0

50.0

70.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 18.75 Lbs
Thickness: 1.58 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.41 G
Volume: 10.91 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.063
Predicted Mash Run-off: 7.72 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

15.000 Lb

80.0 %

Maris Otter (Crisp)

82.0

3.0

1.500 Lb

8.0 %

Roasted Barley (Crisp)

76.0

695.0

1.500 Lb

8.0 %

Barley, Flaked (Briess)

77.0

1.7

0.750 Lb

4.0 %

Crystal, Dark (Simpsons)

76.0

80.0

Hops

Weight

Name

AAU

Time

Use

IBUs

3.0 Oz

Target

8.0

60 mins

Boil

62.0

Yeast

Amount

Name

1.000 unit

California Ale White Labs WLP001

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.41

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

71

3

21

79

87

46

Sparge

0

0

0

0

0

0

Final

103

4

30

114

125

67

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.406 G
Percent RO / Distlled: 0 %
Water Used: 9.406 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 5.0 g
Lactic Acid: 2.0 ml @ 88.000 %

notes:
7/27/16 2L starter w/ 200g DME but had to add a 2nd pitch of 001 since the 1st appeared to be dead.  it got shipped on a 100F day so not super surprising.
7/28/16 normal brewday.  pH was lower than expected but took reading after adding hops.  end of boil pH was normal.  5.21.
@4pm already bubbling.  pitched at 11am.
7/29/16 strong bubbling and nice 1/2″ kreusen
7/30/16 kreusen is BIG.  almost to blow off with 4G is a 6G fermenter.  bubbling is steady but has started to slow already.
7/31/16 slow a bit more.  ~5 sec between bubbles
8/1/16 seems to be mostly done
8/7/16 ~24 sec plan on bottling at 3 weeks  after gelatin.
8/10/16 no bubbling
8/18/16 racked to keg to gelatin before bottling
FG 1.017 pH 4.30
tasting great.  clean.  really nice roast character.  great dark fruit.  excellent!
8/19/16 added gelatin
8/22/16 bottled ~3.5 gallons w/ 79 grams of table sugar targetting 2.5 volumes.  a fruit fly may have gotten into bottling bucket.  fingers crossed!
9/8/16 carb is good.  aroma is slightly off? but rest is good.

9/23/16 side by side comparison to guinness “extra stout”
aroma – g: up front roast.  a bit ashy?
me: similar but a bit more sweet / caramel

flavor: g: quite roasty.  a bit sweet.  clean.  not booze at all.  moderate bitterness.  no real hop flavor
me: similar.  a bit more raisin / plum but very similar.

mouthfeel: g: moderate body and carb
me: similar

apperance: both black as night.  nice head and retention

OI: pretty similar.  mine is a bit roastier in flavor.  guinness roastier in aroma.  bitterness is similar.  not identical but definitely in the same ballpark.

I entered this in a few competitions.  It took 2nd in the NC Brewers Cup.  It did not place but had a good score at Skirmish in the Triad in the low 30s.  Here are the sheets:

dp_fes1m dp_fes2m