Fat Cat

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)