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Stout kick in the crotch
Foreign Extra Stout • Extract • 5 gal
great stout aroma and flavors with a nice little kick
February 13, 2008 pm 01:12pm
4.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- .5 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- .5 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 5.5 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.
- 2.75 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Use 2 packs of Nottingham steep grains in 3 qt 152 deg water for 30 minutes. rinse with 3 qt 165 deg water. ferment at 65 for 2 weeks cold crash at 36 for one week. keg and server at 2.6 vols co2 Add extract in last 20 minutes of boil along with irish moss Use a fermenter with plenty of head space or be ready to clean up a mess.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 31.1 SRM | 30 - 40 | |
| Alcohol: | 8.3% ABV | 5.5% - 8% | |
| Bitterness: | 59.8 IBU | 30 - 70 | |
Discussion
Toppoppa's at it again!
2008-02-23 2:56pm
Toppoppa you are getting way ahead of me! I'm going to do your P&J's Bitter in a few weeks and your Summer Slurper Cream Ale later. I bet this one has a kick with the Chinook hops in there. But what do I do with the extra ounce left over? This one looks to be fairly heavy on the LME. I bet that Nottingham does a good job here. How do you think the Safale-04 would do?
Still in primary fermenter
2008-02-25 9:02am
Buzzer- I usually get my hops in 1oz packages. If I have any left over I date them and use a foodsaver to vac seal and stick them in the freezer. I just started ordering from morebeer.com since their hops are pretty cheap compared to my hbs. Their hops come in a minimum 2oz orders. I'm getting ready to start using hops I've never tried ( Santium, Perle, Sterling, Columbus, Glacier) I think the Sa04 is a brithish ale strain and it should work fine for the stout. I actually used dry extract for this one and cut back. Check out the updated recipe. I used 5.5# amber dry and 2.75# british light. The alcohol% was a little less than original. It's been in primary for 8 days now. I'm going to move it over to glass this weekend and then to cold crash the following week at 36deg. Should be ready for St. Paddy's day! I'll let you know how she comes out.
Great beer
2008-03-17 1:40pm
After a week in the keg this beer has a nice spicy yet choc/sweet flavor. I've never had a stout quite like this but so far everyone that has partaken has had nothing but good things to say about it. Give it a try sometime.
Outstanding
2008-03-24 12:04pm
With a little time to mellow the Chinook add a nice bit of spice and bitterness to the stout. Usually you can't distinguish hops in a stout but in this case you really can pick out the Chinook. It has a nice fruity sweet finish and a nice little kick from the end result of fermentation.
suggested change
2008-04-07 10:04am
It was a good brew but after many samples and draining the keg I did some pondering. I think it needs more body. Perhaps all grain next time or an addition of a # or 2 of some munich to give it a little body.
Post a Comment
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