Foriegn Extra Stout

All Grain Recipe

Submitted By: chuckularone (Shared)
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Brewer: White Clay Brewing Company
Batch Size: 5.00 galStyle: Foreign Extra Stout (13D)
Boil Size: 6.42 galStyle Guide: BJCP 2008
Color: 50.7 SRMEquipment: 5 Gallon Batch - All Grain
Bitterness: 36.1 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.7° P)Fermentation: Typical Ale
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Newark, De Water 1
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
1 lbs Roasted Barley (300.0 SRM) Grain 6
1 lbs Rye, Flaked (2.0 SRM) Grain 7
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 8
1.00 oz Fuggles [4.2%] - Boil 60 min Hops 9
0.50 oz Columbus (Tomahawk) [13.6%] - Boil 60 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 12
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 13

Notes

5 gallons, All Grain Brew Date: 1/20/2013 OG: 1.060 Kegged: 2/1/2013 FG: 1.014 IBU: 39 ABV%: 6.1% Calories: (per 12 oz.) 199 Ingredients: 6 lbs. 2 Row Malt 2 lb. Crystal 15L 1 lbs. Flaked Rye 1 lbs. Flaked Oats 1 lb Chocolate Malt 1 lb. Roasted Barley 1/2 lb. Black Patent 500L 0.5 oz. Columbus 13.6% AA, 60 minutes (60 IBU) 1 oz. Fuggles 4.2% AA, 15 minutes (15 IBU) London Ale yeast (WLP013) 1/20/2013 14:35: Heating mash water 4 gallons @ 162°F 14:45: Mash struck 153.6°F 15:15: Resting at 154.0°F 15:30: Resting at 153.2°F 15:40: Resting at 152.7°F. Heating sparge water 4 gallons @ 175°F 16:00: 6.75 gallons of 9.5 brix wort collected. 16:30: (after tank swap) Boiling. Columbus in. 16:45: 12.5 brix 17:00: 15 brix 17:15: Fuggle in 17:20: Chiller, irishmoss, yeast nutrient. 16 brix 17:30: Off heat. Chilling. 16 brix 02/01/2013 Kegged and carbing. 1.014