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beerbelly oregon black
Foreign Extra Stout • Extract • 4.25 gal
kitchen sink.o.g. 1.51
July 7, 2008 am 12:28am
0.0/5.0 0 ratings
Ingredients (Extract, 4.25 gal)
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1.5 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Rice Extract; Morgans
Rice Extract; Morgans
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Amarillo® - 8.2 AA% pellets; boiled 90 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 oz
Fuggle - 4.6 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 30.2 SRM | 30 - 40 | |
| Alcohol: | 6.3% ABV | 5.5% - 8% | |
| Bitterness: | 60.6 IBU | 30 - 70 | |
Discussion
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