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Brock Blackstrap Stout
Foreign Extra Stout • Extract • 5.5 gal
Black as midnight, but destined to warm the heart...
December 15, 2005 pm 06:44pm
4.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 3 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.00 oz
Magnum - 15.0 AA% whole; boiled 40 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.50 oz
Amarillo® - 9.2 AA% whole; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 0.50 oz
Amarillo® - 9.2 AA% whole; boiled 2 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .5 tbsp
Brewers licorice - (omitted from calculations)
Brewers licorice
- .5 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Dark DME was Munton's Dry EXTRA Dark… Yeast was WLP051 as well as White Labs Burton Ale #WLP023; Wyeast Scottish Ale #1728 "Bader No-boil" routine (boiling hops with just the wort from the grain plus 1 c. of dme) raises IBU to about 50 Bottled this 12/13/05 and it's very promising...I'll report back in a few weeks with the initial tasting!
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 30.6 SRM | 30 - 40 | |
| Alcohol: | 6.9% ABV | 5.5% - 8% | |
| Bitterness: | 49.2 IBU | 30 - 70 | |
Discussion
Tasty and well-received but a bit heady.
2006-06-12 6:11pm
The malto-dextrine was probably overkill; combined with the dextrine malt and flaked barley it produced a thick, rocky head that just won't quit. I'd like to double up on the blackstrap molasses and try this one again. Does anyone ever brew these recipes and leave comments? Haven't seen any references to later brewers in any of the recipes I've viewed- even those with many hundreds of views...
Thanks for the inspiration
2010-01-30 2:26pm
Since you wanted someone to actually post on the recipe, I figured I would. I've been browsing the foreign extra stouts looking for inspiration to come up with my own tropical version. Although I'm going more of the all-grain route, I like some of the adjuncts you've added. I'm kind of thinking of adding a bit of star anise to my recipe to pair with the licorice. So, although I'm not brewing your recipe, it's great inspiration...thanks!
Thanks, Pyrate!
2010-01-31 12:43pm
Nice to know someone's really out there!
Post a Comment
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