Foreign Extra Stout
BJCP 2008 – 13D
Batch #:
2016-09
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
October 7, 2016
Tap Date:
November 11, 2016
Cost:
33.09
Statistics
OG:
1.090 21.6° P
FG:
1.020 5.1° P
Real Extract:
8.1° P
Attenuation:
76.4% Apparent – 62.5% Real
Color:
59.9SRM
IBU:
59.9
BU/GU:
0.67
ABV:
8.4%
ABW:
7.3%
Calories:
298 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.50 pounds | British Maris Otter Pale Malt | 59.7% |
| 1.20 pounds | British Dark Crystal Malt | 6.8% |
| 1.20 pounds | American Victory Malt | 6.8% |
| 1.20 pounds | Flaked Barley | 6.8% |
| 0.60 pounds | British Chocolate Malt | 3.4% |
| 0.60 pounds | British Roasted Barley | 3.4% |
| 0.15 pounds | American Black Barley | 0.9% |
| 0.15 pounds | German Carafa III De-Husked Malt Wyermann | 0.9% |
| 1.00 pounds | Lactose (Milk Sugar) | 5.7% |
| 1.00 pounds | Brown Sugar, Dark | 5.7% |
| 17.60 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.70 ounces | Bravo | 90 minutes | Boil | Pellets | 15.4% | |
| 2.00 ounces | Kent Golding | 30 minutes | Boil | Pellets | 4.5% | |
| 2.70 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2 pods | Vanilla Bean | Flavor | Boil | minutes |
| 12 oz | 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
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
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
Primary:
14 days @ 68° F
Secondary:
14 days @ 68° F
Age:
35 days @ 60° F
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 1/3 cup of course-ground espresso roast (or another dark roast such as French roast) to 12 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.
