Sign in to follow this  
Followers 0
Bonsai & Brew

Foreign Extra Stout

3 posts in this topic

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

HoppySmile! and AnthonyC like this

Share this post


Link to post
Share on other sites

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!🍻

Shrike likes this

Share this post


Link to post
Share on other sites
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!!!

Bonsai & Brew likes this

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0