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:
