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

[warrenlw63]

NM

More or less got the idea when travelling in Malaysia. The part that makes you laugh is Malaysia is hot/humid yet they sit around feeding their faces and drinking Guinness Export stout.

Yep, you'd expect stout to sit better with a heavy beef stew or meat pie but personally I enjoy it with a Rendang, Vietnamese Spring Rolls or similar.

All that being said I'm a phillistine. :lol:

Warren -

 

[THE DRUNK ARAB]

BTW Does anybody know if you can get Sheaf Stout in Melbourne? :unsure:

I have a penchant to try some. :beerbang:

Warren -

Don't know about Melbourne but it is certainly available in Alaska

C&B
TDA

 

[Samwise Gamgee]

Sheaf Stout Sheaf Stout Sheaf Stout Sheaf Stout Sheaf Stout

Yum - am working on a clone :chug:

lots of chocolate and coffee flavour and aromas with a nice fruity ester which compliments roast malts perfectly. Pretty much the only beer I want to drink in winter


most aussie stouts suck IMO - they have too much flavour hops added and taste thin and minty - Coopers stout suffers from this in particular - but Carbine Stout (XXXX stout) also sucks.

I also agree with you Lou,

I quite like Sheaf stout but not a fan of Coopers Stout at all.

Each to their own

 

[wee stu]

I love my stouts too

My not so secret ingredient is crystal rye, in amounts up to 10%. Unlike convential barley crystal malts it doesn't translate to cloying sweetness. For mine it adds an interesting dry liquorice character, which is very much to style.

This is my Fat Bastard recipe (it's Scottish, and it's Stout!). It might be a little anaemic for a classic FES as far as the OG and FG figures are concerned, but the crystal rye sets it moderately apart from the classic dry stout pack. Well, the judges at last year's ANAWBS comp seemed to think so .

BeerSmith Recipe Printout - www.beersmith.com
Recipe: The Fat Bastard
Brewer: wee stu
Asst Brewer:
Style: Dry Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 28.62 L
Estimated OG: 1.048 SG
Estimated Color: 40.1 SRM
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.10 kg Rice Hulls (0.0 SRM) Adjunct 1.9 %
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 75.6 %
0.50 kg Crystal Rye Malt (Thomas Fawcett) (80.0 SRGrain 9.5 %
0.30 kg Roasted Barley (Joe White) (710.0 SRM) Grain 5.7 %
0.19 kg Chocolate Malt (350.0 SRM) Grain 3.6 %
0.10 kg Carafa Special I (Weyermann) (320.0 SRM) Grain 1.9 %
0.10 kg Carapils (Weyermann) (2.0 SRM) Grain 1.9 %
25.00 gm Target [10.00%] (60 min) Hops 24.7 IBU
31.00 gm Goldings, [4.00%] (30 min) Hops 9.4 IBU
0.57 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.29 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.81 L of water at 72.4 C 66.0 C 60 min

 

[mje1980]

warren, i use carafa 1 in my dark ales, and it's very smooth. You may have something there. I may do what you said, and try roasted malts 5 mins before sparging time. Also, could i use roasted wheat instead of barley??, i dont have roast barley at the moment, but i do have roast wheat.

 

[warrenlw63]

Never used roasted wheat. Only Carawheat in a CSA type beer which I really liked. Worst case scenario you'd have to say it (roast wheat) would be interesting.

Warren -

 

[Steve]

Not allowed to make any more stout due to the amount of extra bodily gasses I produce after consumption

 

[brendanos]

I don't understand how there's so many coopers best extra stout haters out there! For me it's up there for with some of the best beers in australia. Shame I didn't get to try it with the extra half a percent though. How exactly has it declined since then? Or alternatively, what's wrong with it now?

 

[Coodgee]

Not allowed to make any more stout due to the amount of extra bodily gasses I produce after consumption

it... um.. how can I say this... makes your **** black too!

 

[brendanos]

I've occasionally been told regular stout consumption will give you "the runs", though i've never witnessed said result. I guess I'll just have to wait til my RIS and Coffee Stout are ready and do some tests in the name of beer biology.

 

[Cortez The Killer]

Hey all

I gonna be making some FES in the near future and I was wondering what everyone uses for CaCO3 / chalk?

Is blackboard chalk acceptable? I can't seem to find anything conclusive on AHB or the net.

Cheers

 

[Stuster]

I'm not sure about blackboard chalk. Maybe green would go well in hoppy beers. :lol:

You should be able to get some from your LHBS. If not, try online. I got some from MHB.

 

[tangent]

0.10 kg Rice Hulls (0.0 SRM) Adjunct 1.9 %

are you having sparge problems with this grist Stu??? or are you just being extra careful?

 

[petesbrew]

Haven't had a Best Extra for a long time now, so I should give it a try.
Had a Southwarks a couple of months back, and it was heaven!
And with St Paddy's day just around the corner, another beefed-up toucan stout is definitley on the cards.
:chug:

 

[bconnery]

Planning on one of these shorlty and was thinking about using one of the British ale liquid yeasts rather than the obvious Irish Ale.

Anyone used things like WLP013 London Ale, 017 Whitbread or 023 Burton Ale?

I plan to split it with an English bitter with Bramling Cross so I want something that will go well dual purpose...

As a backup I have Nottingham dry but wanted to try some more liquid...

While I'm here, here's my current planned recipe, any feedback?
I haven't done a stout so I'm wondering about the percentage of the black and roast malt grains. I do like a nice strong roast flavour but is it too much? Not enough?

Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 5.00 L
Estimated OG: 1.053 SG
Estimated Color: 35.7 SRM
Estimated IBU: 51.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Black Rock LME (3.0 SRM) Extract 59.4 %
1.00 kg Maris Otter (3.0 SRM) Grain 19.8 %
0.30 kg Carafa II (412.0 SRM) Grain 5.9 %
0.30 kg Roasted Barley (300.0 SRM) Grain 5.9 %
0.25 kg Barley, Flaked (1.7 SRM) Grain 5.0 %
0.10 kg Black (Patent) Malt (500.0 SRM) Grain 2.0 %
0.10 kg Oats, Flaked (1.0 SRM) Grain 2.0 %
40.00 gm Pacific Gem [15.00%] (60 min) Hops 46.8 IBU
20.00 gm Northern Brewer [8.50%] (10 min) Hops 4.8 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 10Yeast-Ale

 

[drsmurto]

Must admit i am a Coopers BES fan. I just wished i had bought some of the vintage stout or had the self control to age beer.

Noticed in the DB that there are only 2 FES.

Surely there are more FES brewers out there who are willing to share recipes?

Ive got warrens 4 shades pencilled in for my next brew (dry irish) but want to follow up with a beefy FES.

From the coopers whiteboard i got pale 5000, wheat 440 and black 600. Could it really be that simple? And is the black likely to be added at the end of mashing?

Cheers
DrSmurto

 

[beerguide]

I love the style/s but have never had the balls to brew one up through fear of completly making a mess of it. I'd like to see more recipes also if people have ones they've tested and would brew again.

 

[drsmurto]

Caring is sharing :lol:

Noone?

Well, here is what i punched into beersmith using the coopers whiteboard info and comments above that it used to be a bigger and better beer!

21L, OG 1.068, IBU 47, EBC 97

5.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 84.01 %
0.60 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9.14 %
0.45 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.85 %
80.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 38.3 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 8.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Coopers Ale (Coopers) [Starter 2000 ml] Yeast-Ale

Anyone care to comment/critique/can? Seems like a lot of black malt to me......

Cheers
DrSmurto

 

[brettprevans]

This is DarkFaeryTales' - it was a real top notch drop. Just like Guinness should be. rich, malty and bitter.

"Eternal Night"
Foreign Extra Stout
1.067
finished high, from memory in the 1.020 range
50ish IBU
32.9SRM
75% eff.

JWM trad ale malt 6.00kg
JWM roast Barley 0.30kg
JWM Dark Crystal 0.15kg
Flaked Barley 0.10kg
WEY acidulated 0.05kg

45g Target 6.62A/A 60M
20G EKG 4.75%A/A 45M

US-05/56 yeast

 

[brettprevans]

Caring is sharing :lol:

Noone?

Well, here is what i punched into beersmith using the coopers whiteboard info and comments above that it used to be a bigger and better beer!

21L, OG 1.068, IBU 47, EBC 97

5.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 84.01 %
0.60 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9.14 %
0.45 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.85 %
80.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 38.3 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 8.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Coopers Ale (Coopers) [Starter 2000 ml] Yeast-Ale

Anyone care to comment/critique/can? Seems like a lot of black malt to me......

Cheers
DrSmurto

600g does seem like a lot of black malt.... then again your up at 47 IBU to bitter out that dry roasted bitterness. and it will be black as. hell give it a crack