Last Minute Foreign Extra Stout Considerations

[cannman]

Its Foreign Extra Stout Day!

I'm a little concern that the recipe uses straight 2-row (I have North Western). But I also have available to me Pilsner Malt and Munich Malt. Would anybody replace the 2 row with some of these, at least in part??
Thank you.


Ingredients:
------------
Amt Name Type # %/IBU
22 lbs 6.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.2 %
4 lbs Barley, Flaked (1.7 SRM) Grain 2 14.3 %
1 lbs 8.3 oz Barley, Black Roasted (500.0 SRM) Grain 3 5.4 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 53.1 IBUs
1.7 pkg Nottingham (Lallemand #-) [23.66 ml] Yeast 5 -

 

[giraffe]

In that recipe no. Keep it simple. Munich malt can add some malt complexity, but here you are going for a simple crisp roast, just leave it be.

 

[cannman]

Love it. Thank you

 

[cannman]

What about leaving about leaving out the Whirlfloc/Irish Moss to build some body in the beer?

(Having to push the beer back due to weather...)

 

[TimBrewz]

Leaving out Whirlfloc/ Irish moss will not affect body enough to tell. I would include the munich if you want more body.

 

[cannman]

Leaving out Whirlfloc/ Irish moss will not affect body enough to tell. I would include the munich if you want more body.

For something this dark, I almost want it "Chewy" but within parameters of a Foreign Extra Stout...

 

[TimBrewz]

Mash in the 154 range with the Munich added. Maybe add some carapils

 

[giraffe]

Always add the irish moss, it doesnt drop out protiens that are important for head retention/body, just clarity/stability as far as i know. A 1.060 stout will be chewy. Relax.

 

[cannman]

Updated Recipe based on the ideas here if anybody wants to play (Bold are new or modified amts):

Ingredients

Ingredients Amt Name Type # %/IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.7 %
4 lbs Barley, Flaked (1.7 SRM) Grain 2 13.5 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 6.8 %
2 lbs Munich Malt (9.0 SRM) Grain 4 6.8 %
1 lbs 8.3 oz Barley, Black Roasted (500.0 SRM) Grain 5 5.2 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 6 50.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.7 pkg Nottingham (Lallemand #-) [23.66 ml] Yeast 8 -

 

[TimBrewz]

Not sure if you brewed this yet but four lbs seems like a lot of flaked barley ( I did not see the quantity in the original post) any way here is what John Palmer says about it:

"Flaked Barley /Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt."

 

[cannman]

Not sure if you brewed this yet but four lbs seems like a lot of flaked barley ( I did not see the quantity in the original post) any way here is what John Palmer says about it:

"Flaked Barley /Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt."

Thanks for keeping up with the thread @TimBrewz :fro:

I did attempt to brew this... but during the recirculation, one of the hoses busted clear off my pump and dumped 7 gallons of wort on the ground in a matter of seconds... I was in the area working on the BeerSmith file when I noticed a sound that sounded like running water... I look up and my pavement is covered in rich black goodness....

I have reordered the ingredients and they will be here shortly. I have also upgraded to quick disconnects so enough of this accidental disconnection BS.

Four lbs did sound like a lot, I agree... I was wondering if perhaps the author of the recipe was trying to make up for the serving nitrogen through the Flaked Barley use... I did reorder 4 lbs though... so either I have 2 batches of barley or I have one fat headed beer....

 

[giraffe]

13.5% flaked barley isnt too much. Guiness is like 20-25% at a 1.040ish beer, as are most homebrewed dry stouts. At 1.060 or whatever 13.5% will be fine.