Peaty Foreign extra stout attempt

[ElVirolo]

Hi!

I'm planning on brewing my first stout this weekend and this is the recipe I've designed for it:


Recipe: Peat Foreign Extra Stout

Style: Foreign Extra Stout
TYPE: All Grain


Recipe: Peat Foreign Extra Stout


Style: Foreign Extra Stout
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 48,20 l
Post Boil Volume: 44,20 l
Batch Size (fermenter): 39,00 l
Bottling Volume: 34,48 l
Estimated OG: 1,074 SG
Estimated Color: 83,2 EBC
Estimated IBU: 44,3 IBUs


Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
60,00 l Dublin, Ireland Water 1 -
9,38 kg Pale Malt, Maris Otter (5,9 EBC) Grain 2 71,7 %
0,99 kg Chocolate Malt (886,5 EBC) Grain 3 7,5 %
0,99 kg Oats, Flaked (2,0 EBC) Grain 4 7,5 %
0,71 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 5 5,5 %
0,52 kg Peat Smoked Malt (5,5 EBC) Grain 6 3,9 %
0,49 kg Roasted Barley (591,0 EBC) Grain 7 3,8 %
71,43 g Target [10,50 %] - Boil 60,0 min Hop 8 38,9 IBUs
27,78 g Challenger [7,50 %] - Boil 15,0 min Hop 9 5,4 IBUs
2,00 tsp Irish Moss (Boil 10,0 mins) Fining 10 -
1,9 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13,08 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 59,70 l of water at 72,0 C 66,7 C 75 min
Mash Out Heat to 75,6 C over 7 min 75,6 C 10 min



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What do you think of it?

I know the Challenger hops won't probably come through at all, but I thought I'd try nonetheless. Also, I know Target probably isn't the best choice for bittering, but I really want to get rid of it. Same applies to the yeast: WLP007 is probably too attenuative (or is it?) but it's the only one I have on hand. Also, is there too much chocolate malt?

Many, many thanks!

EV

 

[JKaranka]

Target is a good bittering hop, so no problem with that. WLP007 is good for a stronger-ish stout as well. Dry is good to keep it from becoming sweet. I'd up the bitterness to 50-60 (personally I keep bitterness in stouts level with OG, around 75IBU in this case, but that is personal preference).

 

[ElVirolo]

HI!
Thanks a lot for your reply. I tweaked my recipe accordingly (see below). I hope the grain bill will have enough diastatic power to convert all the starches.


Recipe: Peat Foreign Extra Stout

Style: Foreign Extra Stout
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 48,20 l
Post Boil Volume: 44,20 l
Batch Size (fermenter): 39,00 l

Estimated OG: 1,071 SG
Estimated Color: 80,2 EBC
Estimated IBU: 57,8 IBUs


Boil Time: 65 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
60,00 l Dublin, Ireland Water 1 -
10,86 g Chalk (Mash 60,0 mins) Water Agent 2 -
4,86 g Gypsum (Calcium Sulfate) (Mash 60,0 mins Water Agent 3 -
2,07 g Calcium Chloride (Mash 60,0 mins) Water Agent 4 -
1,99 g Baking Soda (Mash 60,0 mins) Water Agent 5 -
0,76 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 6 -
9,47 kg Maris Otter (Crisp) (7,9 EBC) Grain 7 75,5 %
0,93 kg Chocolate Malt (886,5 EBC) Grain 8 7,4 %
0,71 kg Oats, Flaked (2,0 EBC) Grain 9 5,6 %
0,56 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 10 4,5 %
0,47 kg Roasted Barley (591,0 EBC) Grain 11 3,7 %
0,40 kg Peat Smoked Malt (5,5 EBC) Grain 12 3,2 %
90,00 g Target [10,50 %] - Boil 60,0 min Hop 13 50,2 IBUs
25,00 g Challenger [7,50 %] - Boil 30,0 min Hop 14 7,6 IBUs
2,00 tsp Irish Moss (Boil 10,0 mins) Fining 15 -
1,9 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 16 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12,54 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 59,37 l of water at 71,9 C 66,7 C 75 min
Mash Out Heat to 75,6 C over 7 min 75,6 C 10 min

------

Thanks again for your help,

EV.

 

[JKaranka]

Looks good. Will take some time to mellow in bottle but that's what you want.

 

[PlinyTheMiddleAged]

I see that you are using chalk - I wouldn't do that. It won't dissolve in your water unless you bubble CO2 through it. I see you are using baking soda too - instead of chalk try using more baking soda or some lime. That seems like a lot of minerals you've got going on there.

 

[ElVirolo]

Thank you both very much!

 

[JKaranka]

I didn't check water as we all have our own adjustments. For dark beers all I have to do is add some gypsum. My water is fairly bland and the dark malts do a good job in reducing the pH.

 

[Albionwood]

Did you already brew this? If not yet, I suggest cutting way down on that peat-smoked malt. In my experience it leaves an acrid, ashtray character; it will mellow with age, but it takes a long time. I think maybe peat-smoked should not be used with roasted barley, the two of them bring out the worst in each other...

 

[ElVirolo]

No I haven't. Do you think I should get rid of it altogether?

Thanks!

 

[Albionwood]

I found that 2 oz in a 5-gallon batch left a pronounced effect that took about 3 months to mellow - after which it was not bad, and gave the beer a distinctive character. So if you plan to age the beer, AND you like the taste of peat smoke (e.g. Laphroig whisky), you could use a very small amount - maybe 100 or 200 grams. Peat-smoked malt is not subtle and a little goes a long way.
If you do leave it in, I'd reduce or eliminate the roasted barley. Think of those two ingredients as enhancing each other, but not in a good way.
Jamil Zainasheff basically hates peat-smoked malt and recommends not using it at all. From my experiments I see what he means. I would recommend experimenting with it before committing to a batch like this.

 

[Jawbox0]

I really find that I like to use a lower attenuating yeast with this style. I'm usually shooting for the tropical version with a little sweetness and lots of body.

I think a little peat malt, not a full pound, would work well there. Personally though, I'd want the peat malt contribution to be much smaller than that of my chocolate and roast malts.

 

[JKaranka]

Just a reminder to readers that the OPs batch is about 10 gallons.

 

[ElVirolo]

Hi!

Thank you very much indeed! I might not use the peat malt at all in this batch, as I don't want to condition it for it long before drinking it. I do love the flavour of peat though, so I might do a small batch with some (2 ounces?) in it.
I do know that this isn't the perfect yeast for the job, but it's the only one I have on hand.

Thanks again!