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James Wilson (talk | contribs) Created page with "'''<big>By James Wilson</big>''' '''BJCP 2021 Style 16D Foreign Extra Stout''' This beer is on the sweeter end of things, which is how I like my stouts. According to the BJCP it's not bitter enough, which is mainly because it was originally intended to be a tropical stout! This beer also got a 2nd place by adding chocolate extract at bottling time. == Awards == === Welsh National Homebrew Competition 2018 (Tiny Rebel Brewery, Newport) === 1st on table === Brew Con W..." |
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'''<big>By James Wilson</big>''' | '''<big>By James Wilson</big>''' | ||
Recipe is part of [[Recipe Index]] | |||
'''BJCP 2021 Style 16D Foreign Extra Stout''' | '''BJCP 2021 Style 16D Foreign Extra Stout''' | ||
This beer is on the sweeter end of things, which is how I like my stouts. According to the BJCP it's not bitter enough, which is mainly because it was originally intended to be a tropical stout! | This beer is on the sweeter end of things, which is how I like my stouts. According to the BJCP it's not bitter enough, which is mainly because it was originally intended to be a tropical stout! With a fruitier yeast and a few less IBU I think it would be a pretty good tropical stout. | ||
This beer also got a 2nd place by adding chocolate extract at bottling time. | This beer also got a 2nd place by adding chocolate extract at bottling time. I tried a couple of extracts dosed into a stout and the Uncle Roys extract tasted good. | ||
== Awards == | == Awards == | ||
''' Welsh National Homebrew Competition 2018 (Tiny Rebel Brewery, Newport) ''' | |||
1st on table | 1st on table | ||
''' Brew Con World Series 2017 ''' | |||
2nd Stouts | 2nd Stouts | ||
2nd Spice and Experimental (same beer with chocolate extract added) | 2nd Spice and Experimental (same beer with chocolate extract added) | ||
| Line 47: | Line 52: | ||
== Process == | == Process == | ||
=== Mash === | === Mash === | ||
Single infusion at 67C for 60 minutes | Single infusion at 67C for 60 minutes. | ||
Mash thickness 2.5 litres per kilogram. | |||
=== Boil === | === Boil === | ||
| Line 58: | Line 65: | ||
=== Serving === | === Serving === | ||
Optionally add a good quality chocolate extract (e.g. Uncle Roys) at bottling/kegging time. | Optionally add a good quality chocolate extract (e.g. Uncle Roys) at bottling/kegging time to make it a chocolate stout. | ||
Aim for medium level of carbonation (2.5 volumes) | Aim for medium level of carbonation (2.5 volumes) | ||
[[Category:Recipes]] | |||
Latest revision as of 09:20, 12 May 2022
By James Wilson
Recipe is part of Recipe Index
BJCP 2021 Style 16D Foreign Extra Stout
This beer is on the sweeter end of things, which is how I like my stouts. According to the BJCP it's not bitter enough, which is mainly because it was originally intended to be a tropical stout! With a fruitier yeast and a few less IBU I think it would be a pretty good tropical stout.
This beer also got a 2nd place by adding chocolate extract at bottling time. I tried a couple of extracts dosed into a stout and the Uncle Roys extract tasted good.
Awards
Welsh National Homebrew Competition 2018 (Tiny Rebel Brewery, Newport)
1st on table
Brew Con World Series 2017
2nd Stouts
2nd Spice and Experimental (same beer with chocolate extract added)
Measures
- IBU 42 (Tinseth)
- ABV 7.5%
- OG 1.076
- FG 1.020
- EBC 84
Ingredients
Water
100ppm as CaCO3 alkalinity in liquor for mash. Finishing profile:
- 150ppm Calcium
- 185ppm Chloride
- 85ppm Sulphate
Malt
- Crisp Maris Otter, 6 EBC, 39%
- Crisp Pale, 6 EBC, 33.9%
- Crisp Amber, 50 EBC, 5.1%
- Crisp Crystal 150, 150 EBC, 5.1%
- Crisp Roasted Barley, 1300 EBC, 3.4%
- Crisp Chocolate, 950 EBC, 2.5%
- Light Brown sugar (added in boil), 11%
Hops
- Magnum at 60 minutes to get 42 IBU (Tinseth)
Yeast
WLP028 Edinburgh Ale
Process
Mash
Single infusion at 67C for 60 minutes.
Mash thickness 2.5 litres per kilogram.
Boil
60 minutes
Add sugar with 10 minutes left, dissolve in some wort.
Ferment
Ferment at 19C
Serving
Optionally add a good quality chocolate extract (e.g. Uncle Roys) at bottling/kegging time to make it a chocolate stout.
Aim for medium level of carbonation (2.5 volumes)