All-Grain - O'Daniel's Foreign Extra Stout (3rd Place)

ODaniel · 05-19-2009, 03:20 AM

Recipe Type: All Grain
Yeast: Dry English Ale (White Labs #WLP007)
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.073
Final Gravity: 1.020
IBU: 67.8
Boiling Time (Minutes): 60
Color: 38.3
Primary Fermentation (# of Days & Temp): 4
Tasting Notes: Tastes great. Nice balance of bitter, roasty, and chocolate. Full bodied but smooth.

Update: Finally got my score sheet back. I received a 43, 40, and 35. I only had one BJCP judge, which gave me the 43. The 40 was Non-BJCP, but had a label. The 35 had no label, just wrote his name, and his comments didn't really agree with the other 2 judges. Oh well, it tastes great, that's all that matters. The BJCP judge's comments were to increase head retention and body. He had medium body, one judge had full bodied, and one had light bodied (the 35). Go figure.

Placed 3rd in the BJCP sanctioned Bluegrass Cup in Lexington, KY after 4 weeks primary, and 4 weeks bottled. It even tasted awesome after 2 weeks in the bottles. This was actually one of my first brews, and my first real recipe. So new brewers, it's possible to start off brewing great beer; just read up on everything and be comfortable with it. Here is everything I did.

Recipe: O'Daniel's Foreign Extra Stout
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (43/50) BJCP Judge

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Measured OG: 1.073 SG
Measured FG: 1.020 FG
ABV: 6.93%
Estimated Color: 38.3 SRM
Estimated IBU: 67.8 IBU
Brewhouse Efficiency: 76.60 %
Boil Time: 60 Minutes
Primary: 4 weeks @ 65 F
Condition: 4 weeks @ 70 F

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) UK (4.0 SRM) Grain 65.45 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 18.18 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.27 %
0.75 lb Black Barley (550.0 SRM) Grain 5.45 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 1.82 %
0.25 lb Wheat, Flaked (1.6 SRM) Grain 1.82 %
1.00 oz Challenger [7.50 %] (60 min) Hops 23.1 IBU
2.00 oz Goldings, East Kent [5.00 %] (40 min) Hops 27.0 IBU
1.00 oz Challenger [7.50 %] (30 min) Hops 17.7 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Mash Schedule: Mash
Total Grain Weight: 13.75 lb
----------------------------
Mash
Step Time Name Description Step Temp
90 min Mash In Add 17.19 qt of water at 172.5 F 156.0 F

Sparging:
----------------------------
Sparge with 4.01gal of water at 168 F

(I fly sparged for 30-40min)

Notes:
------
Tastes great. Nice balance of bitter, roasty, and chocolate. Full bodied but smooth. Keeps you wanting more.

-------------------------------------------------------------------------------------

Notnice · 05-19-2009, 03:43 AM

Wow man looks good I'm definitely going to subscribe to this for future reference once I get into AG

ODaniel · 06-08-2009, 10:01 PM

Thanks man. Go ahead and jump in to AG. It's easy.

Updated with my scores.

Edit: I am about to brew this but with Marris Otter instead of 2row. We'll see how it turns out.

Daddymem · 11-02-2009, 08:51 PM

On my "to brew" list.

"so next time I am going to drop the Pale Malt 1lb and add 1lb of Cara-pils/Dextrine. "

Did you do that yet?

Did you do with Marris Otter yet?

ODaniel · 11-03-2009, 03:39 AM

I tried the first thing you quoted, which afterwards I realized was a bad idea (taking that out of the OP now). Turned out ok, but nothing like the first. I just tried it with MO but I messed up and forgot to make a starter and it didn't finish well (I also had black barley at .5lb and choc malt at .5lb). Going to dump on a good yeast cake soon and hope it finishes lower. I will be brewing it again very soon with a starter and I'll see how it turns out.

The original recipe was absolutely awesome. Now I am just trying to see if I can make it even better. Let me know how yours turns out when you brew it. Don't forget the starter!

Edit: I had switched thermometers after the first and started using a short digital, kept getting stuck fermentations from inadvertantly mashing too high since the mash was much cooler near the top, until I switched to a lab type. About to keg up another batch of this, but with Marris Otter. Will post results.

ODaniel · 07-12-2010, 05:56 AM

Finally brewed this with a good (long) thermometer and plenty of yeast.....

Amazing. I think it is the best beer I have ever brewed, and I have made some mighty fine beers.

I did everything just like the first recipe, except I used Marris Otter and batch sparged. I had an OG of 1.080 and FG of 1.022. I highly recommend this to any Stout lover. I am bottle conditioning a few bottles to enter in a comp if they carb well (carb tabs). This will be on tap (nitro) at all times. I will update a picture with a nitro pour once it is carbed all the way.

Sucks I can't edit my previous posts, including OP.

Quote:

Recipe: O'Daniel's Foreign Extra Stout v5
Brewer: O'Daniel
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (43.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.074 SG
Estimated Color: 36.1 SRM
Estimated IBU: 61.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU

9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 65.45 %
2 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 18.18 %
12.0 oz Black Barley (Stout) (500.0 SRM) Grain 5.45 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 1.82 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7.27 %
4.0 oz Wheat, Flaked (1.6 SRM) Grain 1.82 %
1.00 oz Challenger [7.00 %] (60 min) Hops 21.3 IBU
2.00 oz Goldings, East Kent [4.50 %] (40 min) Hops 24.0 IBU
1.00 oz Challenger [7.00 %] (30 min) Hops 16.4 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Mash Schedule: Mash
Total Grain Weight: 13.75 lb
----------------------------
Mash
Step Time Name Description Step Temp
90 min Mash In Add 17.19 qt of water at 170.1 F 154.0 F

ODaniel · 07-21-2010, 06:52 AM

Mmmmmm. Not great quality but you can still see it fairly well.

[youtube]fN5LFVEODkk[/youtube]

**Craigvu** · 10-27-2010, 04:19 PM

i know it'd be absolutely sacrilegious, but O'Daniel have you or anyone else here thought about making this into a Double American Stout. Green Flash here in SD makes one, and it's amazing. I'm sure they use Simcoe, Chinook, Cascade, etc. instead of your great choices of Challenger and EKG. I have a Big Beer brewing session planned for saturday and it's between this and the Bourbon Vanilla Porter. too many good recipes out there.

ODaniel · 10-27-2010, 05:09 PM

Actually I have, but I haven't brewed it yet. Sooo many recipes I want to try.

I just tapped another keg of this on nitro. Amazing. Still using Maris Otter. The yeast is key as well.

I'm entering this in Nationals for sure. I haven't tried the Bourbon Vanilla Porter, but this is awesome. I've yet to try any Extra Stout that comes close. I see high rated ones and I'm always let down. I had high hopes for Guinness FES - noticeably sour, roasty, and not much else.

If you do brew it, let me know how it goes. Make sure you use MO, WLP007, and ferment around 65. Don't mess with the grain bill either. I have and it's not as good. Good luck with whatever you decide to brew though.

I'm always down for a swap with anyone that brews this.

duffman2 · 11-08-2010, 10:42 PM

Hey Odaniel, I was just posting a thread that called out for the Guinness FES recipe before I found this thread. This year's batch of Guinness I think is pretty darn good, but I'd love to try yours. Do you have any extra advice? I haven't messed with Nitrogen yet on my keezer but I'm wondering if it will help. Also, did you use the same MO that you did with the 2row?

Thanks brother and Cheers