Mike Bartodziej
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- Jan 3, 2020
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Hi All,
A friend of mine was reminiscing over a study abroad he completed in Africa a few years ago and he spoke highly of the Nigerian Guinness Foreign Extra Stout which he drank while there. The African version is apparently different from the Foreign Extra that is available in the US or other countries.
The Guinness Nigeria website states that it is brewed with heavily kilned, malted sorghum and or maize with roasted barley added during the boil. I was pretty interested to learn this and thought that trying my hand at brewing something similar might be a fun project. But there are a few questions that I thought some of the more experienced brewers here might be able to assist with as I've never worked with sorghum before and haven't been able to find much information as far as cloning this goes.
First, does anyone know of a source for malted sorghum? I'm not really interested in malting it myself. It seems that in most cases, everyone using sorghum is using extract, but I'm wondering if that would even get me close to the taste of what they're using and if not, if this is even worth attempting.
Second, with sorghum extract, would I use that just like malt extract pound for pound?
I'm loosely using a clone recipe for the "Western" version Foreign Extra Stout which I found posted here as a rough guide. I will scale this down to a 2 gallon batch but I figured I would sub sorghum for the 2-Row and steep roasted barley. I'll probably omit the flaked barley since I won't be mashing.
Guinness Foreign Extra Stout clone
5 gallons/19 L, all-grain; OG = 1.078; FG = 1.019; IBU = 40; SRM = 43; ABV = 7.5%
Ingredients:
13 lbs. (5.9 kg) 2-row pale ale malt
2 lbs. 2 oz. (0.96 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
11.33 AAU Challenger hops (60 mins) (1.6 oz./46 g of 7% alpha acids)
Wyeast 1084
If anyone has any more information on this brew or have any additional suggestions that might make this successful, I'm all ears.
A friend of mine was reminiscing over a study abroad he completed in Africa a few years ago and he spoke highly of the Nigerian Guinness Foreign Extra Stout which he drank while there. The African version is apparently different from the Foreign Extra that is available in the US or other countries.
The Guinness Nigeria website states that it is brewed with heavily kilned, malted sorghum and or maize with roasted barley added during the boil. I was pretty interested to learn this and thought that trying my hand at brewing something similar might be a fun project. But there are a few questions that I thought some of the more experienced brewers here might be able to assist with as I've never worked with sorghum before and haven't been able to find much information as far as cloning this goes.
First, does anyone know of a source for malted sorghum? I'm not really interested in malting it myself. It seems that in most cases, everyone using sorghum is using extract, but I'm wondering if that would even get me close to the taste of what they're using and if not, if this is even worth attempting.
Second, with sorghum extract, would I use that just like malt extract pound for pound?
I'm loosely using a clone recipe for the "Western" version Foreign Extra Stout which I found posted here as a rough guide. I will scale this down to a 2 gallon batch but I figured I would sub sorghum for the 2-Row and steep roasted barley. I'll probably omit the flaked barley since I won't be mashing.
Guinness Foreign Extra Stout clone
5 gallons/19 L, all-grain; OG = 1.078; FG = 1.019; IBU = 40; SRM = 43; ABV = 7.5%
Ingredients:
13 lbs. (5.9 kg) 2-row pale ale malt
2 lbs. 2 oz. (0.96 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
11.33 AAU Challenger hops (60 mins) (1.6 oz./46 g of 7% alpha acids)
Wyeast 1084
If anyone has any more information on this brew or have any additional suggestions that might make this successful, I'm all ears.