Foreign Extra Stout
BJCP 2008 – 13D
Statistics
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 21.00 pounds | British Maris Otter Pale Malt | 62.3% |
| 2.40 pounds | Crystal Malt 80L | 7.1% |
| 2.40 pounds | American Victory Malt | 7.1% |
| 2.40 pounds | Flaked Barley | 7.1% |
| 1.20 pounds | American Chocolate Malt | 3.6% |
| 1.20 pounds | American Roasted Barley | 3.6% |
| 0.30 pounds | American Black Barley | 0.9% |
| 0.30 pounds | German Carafa III De-Husked Malt Wyermann | 0.9% |
| 1.50 pounds | Lactose (Milk Sugar) | 4.5% |
| 1.00 pounds | Brown Sugar, Dark | 3% |
| 33.70 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.75 ounces | Magnum | 90 minutes | Boil | Pellets | 12.5% | |
| 0.20 ounces | Magnum | 30 minutes | Boil | Pellets | 12.5% | |
| 1.75 ounces | Willamette | 30 minutes | Aroma, finishing, dry hopping. | Pellets | 4.5% | |
| 3.70 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2 pods | Vanilla Bean | Flavor | Boil | minutes |
| 24 ounces | Coffee - Cold Extracted | Other | minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London Ale | White Labs | WLP013 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Mash Profile Single Infusion Mash, Medium Bodied Beer
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
| 2 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
General Info
From the second runnings of Chase's Grit, a GABF Pro-Am beer brewed by Dry Dock Brewing Company and Greg Geiger, BOS winner at the Big Beers, Belgians and Barleywines Festival 2010.
5 gallons of this beer will be frozen to concentrate it down to about 3 gallons - making it the Eised Cappuccino. It will go to NHC 2010 to be served at Club Night and the Hospitality Suite.
BIG hit at NHC. Many people returned to our booth to grab seconds, thirds, and fourths. Nice! (June 16, 2010).
Was so good at NHC, I eis'd the other 5 gallons. Added 2 tsp. of Mexican vanilla extract upon transfer (June 30, 2010).
Special Procedures
For cold brewing coffee ... as a general rule, 1/3 cup of course-ground coffee per 12 ounces of water. For this beer, add 2/3 cup of course-ground espresso roast (or another dark roast such as French roast) to 24 ounces of water in a sanitized container. Steep for at least 12 hours in the refrigerator. Strain into another sanitized vessel and add to secondary along with the vanilla.
Use 2/3 cup of Peaberry Coffee Vienesse Blend steeped for a week in cold water.
