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13th for the year
Foreign Extra Stout • All Grain • 36 L
Full flavoured heavy stout
June 7, 2011 pm 09:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 36 L)
- 9 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .400 kg
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .6 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 25 g
Organic Pacific Gem - 15.0 AA% pellets; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 50 g
Crystal - 3.2 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 29.8 SRM | 30 - 40 | |
| Alcohol: | 6.2% ABV | 5.5% - 8% | |
| Bitterness: | 36.2 IBU | 30 - 70 | |
Discussion
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