AG63 - Foreign Extra Stout

Discussion in 'Beer Brewdays!' started by strange-steve, May 22, 2018.

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  1. May 22, 2018 #1

    strange-steve

    strange-steve

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    This is tomorrow's brew, only my second brew of 2018 which is a little depressing, so I'm hoping for a good one. I've not had great success with stouts in the past so this one is based on JZ's recipe from BCS with a few adjustments to use up some odds and ends I have.

    Foreign Extra Stout

    Recipe Specs
    ----------------
    Batch Size (L): 20
    Total Grain (kg): 5.90
    Total Hops (g): 55
    Original Gravity (OG): 1.067
    Final Gravity (FG): 1.015
    Alcohol by Volume (ABV): 6.8 %
    Colour (SRM): 43
    Bitterness (IBU): 40 (Tinseth)
    Brewhouse Efficiency (%): 74
    Boil Time (Minutes): 75

    Grain Bill
    ----------------
    5.000 kg Maris Otter Malt (85%)
    0.250 kg Caramunich II (4%)
    0.250 kg Chocolate (4%)
    0.250 kg Roasted Barley (4%)
    0.100 kg Crystal 80 (2%)
    0.050 kg CaraRye (1%)

    Hop Bill
    ----------------
    50 g Challenger Pellet (6.5% AA) @ 60 Minutes
    15 g Challenger Pellet (6.5% AA) @ 20 Minutes

    Water Profile
    ----------------
    Calcium - 115 ppm
    Sulphate - 75 ppm
    Chloride - 150 ppm
    Alkalinity - 25 ppm

    Notes
    ----------------
    Cold steep the roasted barley and chocolate malt for 24 hours and add liquor to boil @ 10 mins
    Single step Infusion at 67°C for 60 Minutes.
    Fermented at 19°C with Crossmyloof Pale Ale

    Pics and update to follow...
     
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  2. May 22, 2018 #2

    Clint

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    The cold steep. ...does this prevent harshness?
     
  3. May 22, 2018 #3

    strange-steve

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    Apparently so, this'll be my first time trying it so I'll let you know.
     
  4. May 22, 2018 #4

    Gerryjo

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    the Cararye is certainly an interesting grain with a hint of sweetness and slight spicing but with less than 1% of the total Grain bill would not even be noticeable but would be a great addition.
    personally I would bump it up a bit just to shine through as it's up against a few hard hitters where grains are concerned.
    looks good all the same...:thumb:
     
  5. May 22, 2018 #5

    strange-steve

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    Yeah you're right it won't add much, if anything, it's just some leftovers from a previous brew (dunno why I left 50g though??) so I'm only chucking it in to use it up tbh.
     
  6. May 22, 2018 #6

    Sadfield

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    No, no. If anyone asks it's a sub-threshold complexity addition.

    Sent from my E5823 using Tapatalk
     
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  7. May 22, 2018 #7

    strange-steve

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    I like it, sounds better than "I'm too tight to waste 3 pence worth of 6 month old grain".
     
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  8. May 22, 2018 #8

    BeerCat

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    I have just done another RIS where i cold steeped all the roast grains. I had a kilo so used 8l of water which i reduced before adding to the kettle.
     
  9. May 22, 2018 #9

    strange-steve

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    This delicious looking mixture is the choc malt and roasted barley to which I've added 2L of tap water. I've covered it and I'll leave it at room temperature overnight.
    [​IMG]
    @BeerCat this is my first time so I followed the advice in Brewing Better Beer which gives a cold steep ratio of 4L per Kg, though I'm sure it doesn't matter all that much.
     
  10. May 23, 2018 #10

    strange-steve

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    Mash is on and pH is looking good.
    [​IMG]
     
  11. May 23, 2018 #11

    Saisonator

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    Cold steeping the dark grain, does that make working out your ph predictions a bit awkward?
     
  12. May 23, 2018 #12

    strange-steve

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    Nah not really, you can just pretend it's not there. In this case for example, Brewmate said the colour of this beer without the dark grains would be about 10SRM so I used that to work out the alkalinity adjustment.
     
  13. May 23, 2018 #13

    dan125

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    Interesting that you steeped in tap water - did you treat with campden (or anything else)?
     
  14. May 23, 2018 #14

    strange-steve

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    Nope, used it as is. Gordon Strong recommends using RO water for steeping but I couldn't be arsed setting up my RO system for the sake of 2L. Plus my tap water has bugger all in it anyway.
     
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  15. May 23, 2018 #15

    Sadfield

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    One observation would be that 40 IBUs appears a little low for the style (BJCP 16D Foreign Extra Stout 50-70 IBUs), especially when cold steeping. My understanding of cold steeping technique is that the natural, astringent bitterness from roasted grain is reduced in order to replace it with the more pleasant bitterness from isomerised hops. And a technique often used in hop or yeast prominent beers like Black IPAs or Dark Lagers.

    Challenger is good choice in this respect.

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    Last edited: May 23, 2018
  16. May 23, 2018 #16

    BeerCat

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    4l a kilo sounds much easier to deal with.
     
  17. May 23, 2018 #17

    dan125

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    Sadly my tap water does, but it sounds like steeping in ashbeck would be fine then.
     
  18. May 23, 2018 #18

    strange-steve

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    This is before and after adding the liquid from the steeped grains.
    [​IMG]
     
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  19. May 23, 2018 #19

    strange-steve

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    Yeah it's a tad low, Jamil's recipe states 45 IBUs, but I generally prefer my beers a little less bitter. I'm not planning on entering any competitions with this anyway, just hoping for a decent stout for once.
     
  20. May 23, 2018 #20

    Sadfield

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    Looks like that is what you'll end up with.

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