Style Of The Week 12/7/06 - Foreign Extra Stout

[beerguide]

Thats a simple looking recipe you've pasted of DarkFaeryTales'.

I reckon I could brew that without catastrophic failure

 

[braufrau]

This is what HWMBO is drinking now.

Its yummy. A complex, yet balanced, mouth full of chocolate, coffee and a bit fruity.
It tastes like best extra, even though the ingredients are nothing like it, because of the yeast.
(that's based on one experienced drinker I gave a stubby to saying it tasted like coopers without being told that's what its supposed to be).
Actually I should do a side by side tasting.
Hmmm. Might pop into the bottle-o tonight.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: #16 coopers best extra
Brewer: BF
Asst Brewer:
Style: Foreign Extra Stout
TYPE: Partial Mash


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 18.00 L
Estimated OG: 1.066 SG
Estimated Color: 66.7 EBC
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.90 kg Light Dry Extract (15.8 EBC) Dry Extract 15.39 %
3.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 56.45 %
0.41 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 7.04 %
0.34 kg Roasted Barley (591.0 EBC) Grain 5.80 %
0.21 kg Chocolate Malt (886.5 EBC) Grain 3.52 %
21.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 18.7 IBU
37.80 gm Goldings, East Kent [5.00 %] (60 min) Hops 18.7 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.7 IBU
0.69 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 11.80 %
1 Pkgs CSA Yeast Culture (BrauFrauHaus) Yeast-Ale

 

[drsmurto]

Braufrau - a tasty looking drop there.

How long did you leave it in the bottle before drinking?

I have a keg of dry irish stout ready to drink in a few weeks and was planning a FES to be ready once thats all gone.

 

[braufrau]

Braufrau - a tasty looking drop there.

How long did you leave it in the bottle before drinking?

I have a keg of dry irish stout ready to drink in a few weeks and was planning a FES to be ready once thats all gone.

8 weeks!

 

[lonte]

The following is my take on Jamil's version from his latest book. I have this on keg and if anything it just didn't come through 'Stouty' enough - the Roast Barley just doesn't offer enough of that 'bite' I look for in a stout. Just looked at the notes and it says that I changed his recipe ("changed chocolate for light chocolate and lifted crystal from 80L to 120L") - I wonder if that might be responsible in some way for the lack of 'bite' ?? I also went way over the 65% efficiency and ended up diluting in the fermenter to bring back to close to gravity - this might have impacted the hop utilisation and thus bitterness balance a little.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: 89 - Extra Lying Stout
Brewer: JZ
Asst Brewer: p171
Style: Foreign Extra Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 29.68 L
Estimated OG: 1.071 SG
Estimated Color: 44.1 SRM
Estimated IBU: 45.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.77 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.72 %
0.42 kg Roasted Barley (Joe White) (710.0 SRM) Grain 4.58 %
0.35 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.84 %
0.35 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.81 %
0.28 kg Chocolate Malt - Light (200.0 SRM) Grain 3.05 %
100.00 gm Goldings, East Kent 4.2% [4.20 %] (60 minHops 45.4 IBU
0.25 tsp Sodium Met (Mash 60.0 min) Misc
0.50 tsp Koppafloc (Boil 10.0 min) Misc
5.00 gm Yeast Nutrient (Boil 15.0 min) Misc
12.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Nottingham (Craftbrewer #-) Yeast-Ale


Mash Schedule: *My Mash - Single infusion batch sparge
Total Grain Weight: 9.18 kg
----------------------------
*My Mash - Single infusion batch sparge
Step Time Name Description Step Temp
60 min Sacchrification Add 24.76 L of water at 74.7 C 67.0 C


Notes:
------
OG 1.080, diluted with 2L water to bring down to 1.073

 

[Fatgodzilla]

The following is my take on Jamil's version from his latest book. I have this on keg and if anything it just didn't come through 'Stouty' enough - the Roast Barley just doesn't offer enough of that 'bite' I look for in a stout. Just looked at the notes and it says that I changed his recipe ("changed chocolate for light chocolate and lifted crystal from 80L to 120L") - I wonder if that might be responsible in some way for the lack of 'bite' ?? I also went way over the 65% efficiency and ended up diluting in the fermenter to bring back to close to gravity - this might have impacted the hop utilisation and thus bitterness balance a little.

I'd say I'm more a porter drinker than a "heavy" stout drinker so I like the Coopers stout which as most have said or hinted at, isn't as "stouty" as other brands / recipes. I'm compiling the best of these recipes to make my own.

Lonte, if blind tasting, would you say your brew was a "heavy" porter rather than a stout ? With no black malt, it looks more porter than stout on paper. In your mind do you think if you had added dark malt it might have given this the "stouty" taste its missing ?

 

[braufrau]

8 weeks!

Oh and obviously .. that's a concentrated boil. if you do a full boil you'd use less hops.

 

[mickoz]

Are you sure you would need less hops BF? I was listening to James and John Palmer on the Basic Brewing Radio back in late March and there was much discussion\speculation around how isomerisation of the hop acids occurred. The general trend if I remember right is that all the formulas are wrong although they did say that use what works for you, but there was a train of conversation that indicated hop utilisation was highly influenced by how much particulate matter (proteins and other such dissolved matter) in the wort actually increases hop utilisation? Would this hold true for a condensed boil, having an in theory denser level of particles?

Of course I may have misunderstood or recollected bady what I heard.

I'm not sure what to believe anymore - I still do what feels right (which works most of the time but not always)

Mick

 

[drsmurto]

Cheers BF, have whipped up a slight variation on yours in beersmith ready to do asap. Have enough beer in kegs that i can let this age before drinking! Might even bottle it

 

[lonte]

Lonte, if blind tasting, would you say your brew was a "heavy" porter rather than a stout ? With no black malt, it looks more porter than stout on paper. In your mind do you think if you had added dark malt it might have given this the "stouty" taste its missing ?

I consider the inclusion of Roasted Barley a major differentiater between the Porters and Stouts. The recipe above has ~5% Roasted barley - I usually shoot for 10% in a Stout so my guess is that is the reason it's down a bit in stoutiness ^H^H^H^H^H^H^H "Stout character". It's a bloody beautiful beer, very smooth and hides it's 7.1% ABV a little too well, but is lacking in that dry burnt slightly astringent 'ashy' character I've always had in my stouts. Hell - maybe _they_ were all flawed!!!!!

Edit: bottle of this going to BABB tomorrow night for those interested.

 

[braufrau]

Cheers BF, have whipped up a slight variation on yours in beersmith ready to do asap. Have enough beer in kegs that i can let this age before drinking! Might even bottle it

Well I got a bottle of Cooper Best Extra last night and mine is, IMO, farrr better. Coopers seems quite two dimensional with lots of tar and ash flavours at the back of the palate and not much else.
Mine is much more aromatic with a long palate of chocky, coffee, fruit and then a little twist of ash at the end. Oh I know that sounds like bragging and something else I wont mention here.

Hope you like the results as well as I do DrSmurto.

As far hop utilisation Mick ... well I just do what Beersmith tell me to. \"Computer says less\".
I use the tinseth formula. There was another BB podcast I heard last year where they had a chemist doing spectroscopic measurements of alpha acids of beers and comparing the results to
what the formulas got. I think the most accurate was ragers. It makes me wonder, actually, how sensitive the human palate is to degree of acidity. +/- how many IBUs can we estimate by taste?

Hang on ... my daughter wants to add some emoticons ...

:wub: :chug:

awww ... her first ahb post!

 

[warrenlw63]

Hey people just thought I'd re-open this thread. I'm planning my first FES on the weekend. I've sort of got a recipe planned but wouldn't mind seeing if anybody has one they're happy with.

Stick 'em up for scruitiny.

Cheers.

Warren -

 

[Screwtop]

Well I got a bottle of Cooper Best Extra last night and mine is, IMO, farrr better. Coopers seems quite two dimensional with lots of tar and ash flavours at the back of the palate and not much else.
Mine is much more aromatic with a long palate of chocky, coffee, fruit and then a little twist of ash at the end. Oh I know that sounds like bragging and something else I wont mention here.

Good on you BF, a real moment as a brewer when this occurs eh, congrats.

Screwy

 

[Screwtop]

Reading this thread has prompted me, winter and a big stout, yeah it time.

This recipe was sent to me from a member of The Home Brew Forum in the UK and is a fav.

Choc Treacle Stout
Style: Foreign Extra Stout

Brew length: 50.00 L

OG: 1.060 SG
Color: 28.8 SRM
IBU: 46
Efficiency: 84.00 %
Boil Time: 90 Minutes

Pale Malt, Maris Otter 50 %
Pale Malt, (Golden Promise) 27 %
Roast Barley 6 %
Crystal Wheat Malt 5 %
Wheat Malt 4 %
Chocolate Malt 3 %

75 min Saccharification Rest 67.0 C

Treacle (Boil 15 min) 5 %

Galena Hops 45 IBU

SafAle Dried English Ale S-04 or your favorite English Liquid Yeast

 

[warrenlw63]

Looks nice screwy! B)

What treacle did you use? CSR or were you lucky enough to get some Lyle's Dark Treacle?

Warren -

 

[THE DRUNK ARAB]

Bugger me Warren, I have one planned for this weekend as well. :icon_chickcheers:

Definately the season for it. :icon_drunk:

There must be more brewers who have brewed a good FES? Stuster? BeerOclock?

C&B
TDA

 

[warrenlw63]

I'm thinking of naming mine "Ragman's Coat Extra Stout". :icon_cheers:

Edit: Here's the recipe subject to change.

Three Shades of FES

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 7.15
Anticipated OG: 1.071 Plato: 17.25
Anticipated EBC: 143.7
Anticipated IBU: 54.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
55.9 4.00 kg. Bairds Perle Pale Ale Malt UK 1.037 6
14.0 1.00 kg. TF Brown Malt UK 1.033 268
7.0 0.50 kg. Brown Sugar (dark) Generic 1.046 158
7.0 0.50 kg. TF Pale Oat Malt UK 1.032 4
7.0 0.50 kg. TF Roasted Barley UK 1.033 1640
5.6 0.40 kg. Weyermann Caraamber Germany 1.037 93
3.5 0.25 kg. Bairds Chocolate Malt UK 1.033 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Northdown Pellet 9.60 40.0 60 min.
25.00 g. Northdown Pellet 9.60 14.6 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1098 British Ale


Warren -

 

[TidalPete]

This is my Dark and Dangerous Foreign Extra & is a copy of Barry Cranston's award winning Foreign Extra Stout (Thanks Barry :icon_cheers: ) that is fermenting out as I type. Only the hops\hopping rate has been changed although the Brown Malt was done in the oven & the yeast is 1084 rather than WLP004. This is my first Foreign Extra too.

71% Cryer Ale Malt
5.3% Brown Malt
7.1% Bairds Roast Barley
5.9 Bairds Dark Crystal
3.6% Bairds Chocolate Malt
5.9% Flaked Barley
1.2% Flaked Oats

74g Northdown @ 80 minutes
15g Fuggle @ 10 minutes
25g EKG @ FWH

Yeast 1084 Irish Ale

TP

 

[Bribie G]

I've found that a quite complex and fruity FES with almost rummy overtones can be made by doing a basic dry stout recipe then adding a Coopers stout can and some moist brown sugar.

4kg any ale malt
250g roast barley
250g Carafa 3
100g Melanoidin

30g Fuggles 90 mins

Can o' Coopers
500g moist brown sugar


I've been using Ringwood yeast but S-04 would do.

 

[Batz]

Well it years since I brewed a real Stout,this thread will see me brewing one tomorrow.

Can I feel a Stout tasting night at the cave coming up? :icon_cheers:

Batz