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Bonsai & Brew

Foreign Extra Stout

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I was going to include 'Smoked Cherrywood' in the name of this recipe, but I probably did not use enough to carry through all the roasted malt flavors.  Also, I've included some instructions but please note that they are not prescriptive -- if someone has other ideas on how to do a partial-mash-in-a-sack, I would appreciate any feedback!

 

TBD Foreign Extra Stout

 

Mr. Beer St. Patrick's Irish Stout HME

Muntons Dark DME, 1 lb.

Lyle's Black Treacle, 0.17 lb.

Malting Co. of Ireland Stout 2-row, 1 lb.

Chateau Special B, 0.15 lb.

Weyermann Roasted barley, 0.15 lb.

Simpsons Chocolate malt, 0.15 lb.

Briess Cherrywood Smoked malt, 0.12 lb.

Flaked barley, 0.15 lb.

Challenger hops (U.K.), 0.5 oz. for 15 min.

East Kent Goldings, 0.5 oz. for 5 min.

Danstar Nottingham!

 

Cold-steep milled Roasted barley + Chocolate malt overnight in 3 cups water.

Mash remaining grains @ 152 F. for 60 min.  'Batch sparge' in an equal vol. of 170 F. water for 10 min. Combine runnings then add DME and bring to boil.  Following the hot-break, start a 30 min. boil, hopping as indicated.

Add cold-steep, treacle and HME with a few minutes left of boil.

Place kettle in snowbank until cool, then proceed with normal Mr. Beer protocol.

 

OG 1.071

IBU 54

SRM 40++

ABV 6.9%

 

 

image.jpeg

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Bottled @ FG 1.015

 

Not your Grandmother's Guinness, Steve's Foreign Extra Stout combines time-tested Old World malts and grains with just the right amount of extract and adjunct.  Fermented with an English-sounding dry ale yeast, the resulting libation is a rich, hot and quirky Stout with notes of Kerosene and sun-dried galoshes, finishing with raised eyebrows and sporadic, but enthusiastic throat-clearing from your friends at your next St. Patty's Day get-to-together.  Enjoy!🍻

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On ‎1‎/‎28‎/‎2017 at 2:43 PM, Bonsai & Brew said:

I was going to include 'Smoked Cherrywood' in the name of this recipe, but I probably did not use enough to carry through all the roasted malt flavors.  Also, I've included some instructions but please note that they are not prescriptive -- if someone has other ideas on how to do a partial-mash-in-a-sack, I would appreciate any feedback!

 

TBD Foreign Extra Stout

 

Mr. Beer St. Patrick's Irish Stout HME

Muntons Dark DME, 1 lb.

Lyle's Black Treacle, 0.17 lb.

Malting Co. of Ireland Stout 2-row, 1 lb.

Chateau Special B, 0.15 lb.

Weyermann Roasted barley, 0.15 lb.

Simpsons Chocolate malt, 0.15 lb.

Briess Cherrywood Smoked malt, 0.12 lb.

Flaked barley, 0.15 lb.

Challenger hops (U.K.), 0.5 oz. for 15 min.

East Kent Goldings, 0.5 oz. for 5 min.

Danstar Nottingham!

 

Cold-steep milled Roasted barley + Chocolate malt overnight in 3 cups water.

Mash remaining grains @ 152 F. for 60 min.  'Batch sparge' in an equal vol. of 170 F. water for 10 min. Combine runnings then add DME and bring to boil.  Following the hot-break, start a 30 min. boil, hopping as indicated.

Add cold-steep, treacle and HME with a few minutes left of boil.

Place kettle in snowbank until cool, then proceed with normal Mr. Beer protocol.

 

OG 1.071

IBU 54

SRM 40++

ABV 6.9%

 

 

image.jpeg

i'll give you a dollar if you chug it right now!!!

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Left to fend for myself for supper, that can only mean one thing -- home brewed beer and homemade pizza!  Despite the lame recipe description above, this has to be the best stout I've brewed so far (sorry, Angry Bovine).🍕🍺🍺🍺

#coldsteepedStout

 

image.jpeg

John K., Stroomer420, Shrike and 1 other like this

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i actually loved the description... made me lol which is rare.  if you could add 'delicate notes of overflowing ash tray'  and a smattering of  burnt toast i'm in!  my wife detects roast malts, especially the black malts as 'ash tray'.  wonder when she ever licked an ashtray before and why? oh well.

 

I do cold steeps of black malts too.. usually toss in some ground coffee also.  I used espresso once and darned if that stout didn't act like a tonic or speed!

 

 

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wonder what you would get if at week 2 you fed it D-180, and maybe also used lactose?  I do something similar to yours but use amber dme instead of dark (touch of caramelly goodness) ,  dark lme..  and on week 3 toss in rock and rye steeped chipotles.  love that cherrywood smoked malt too. 

Bonsai & Brew and NwMaltHead like this

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On 3/16/2017 at 3:21 AM, zorak1066 said:

wonder what you would get if at week 2 you fed it D-180, and maybe also used lactose?  I do something similar to yours but use amber dme instead of dark (touch of caramelly goodness) ,  dark lme..  and on week 3 toss in rock and rye steeped chipotles.  love that cherrywood smoked malt too. 

Have you ever brewed a partial mash stout without an HME?

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