Foreign Extra Stout Recipe and Tasting - Homebrew Jar of Destiny

This week John's Foreign Extra Stout!
We have a real treat this week. If you're looking for a drinkable, slightly higher ABV stout for the colder winter months... brew this recipe.
John's latest Jar of Destiny pick came out smooth and tasty. It has just the right balance of Roast, Chocolate and sweetness.
Watch through this whole video because towards the end we discuss English Malts, Roasted and Crystal, and their usage and balance in making great English style beers.
WATER
9 gallons Spring water - 2 grams of calcium chloride
GRAINS
12.5 pounds of Crisp Maris Otter Malt (5.67 kg - 83% of the bill)
1.25 pounds of 60 °L Crystal Malt (0.57 kg - 8% of the bill)
0.75 pounds of Crisp Roasted Barley (0.45 kg - 5% of the bill)
0.25 pounds Briess Dark Chocolate Malt - 420 °L (113 g - 2% of the bill)
0.25 pounds Crisp Chocolate Malt - 350 °L (113 g - 2% of the bill)
HOPS
2.5 ounces (68 g) of Kent Goldings hops at 5.6% AA boiled for 60 minutes
YEAST
1 packet of LalBrew Nottingham Ale Yeast
PROCEDURES
Mashed at 153 °F (67 °C) for 60 minutes
Boiled for 70 minutes
Fermented for 2 weeks - started at 64 °F (18° C)
OUTCOME
Original Gravity: 1.072
Final Gravity: 1.016
ABV: 7.35%
#ForeignExtraStout #jarofdestiny #brewdudes
Cheers!
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[@davidhall158]

I make at least one batch of FES per year. It’s a favourite style, probably because we have easy access to Cooper’s Best Extra Stout (6.8% abv) and it’s a superior drop.
This year I changed the recipe quite radically.
OG 1.069
FG 1.014
69% MO
12% Carafa 2
7.7% Rolled Oats
6% Muscovado sugar
3.5% Baird’s crystal 80°L
1.7% CaraAroma
49g Target @ 60min
WLP007 fermented at 20°C
Mash temp 65°C
Balanced water
Bottle Conditioned
I entered it into the Australian Amateur Championship, scraped through the state round in 3rd place but managed 4th in the National round.
Head retention could be better. Maybe the oats don’t help; I might return to my usual practice of using wheat malt.
The Carafa 2 as the only roasted malt was also a departure from the norm for me. I think I’ll play with that, and also take a tip from this video on the crystal malts ie just use one crystal in the 40-60 range. Simplify the crystal and complicate the roast.
I think I like what the Muscovado brought to the party

[@Les1Tom]

Excellent video guys especially as it deals with one of my most favourite style of beer - stout. John, hope you don't mind but I'm away to steal your recipe 😉

[@andrewlutton4684]

Great as always. I still think nitro and stout are prefect together; but I am Irish

[@jshall14]

If you’re using a premium British base malt, no reason to go less than 80% base malt. Great points about the differences between different maltsters; you’d be shocked how many pro brewers don’t get it.
Extra Dark Crystal Malt 150L is amazing. I use it in my English Porter and American Stout recipes.

[@curtpick628]

Love me some Stouts this time of year. Great job Dudes! 👏

[@finspin4984]

Excited to brew one of these

[@PatrickSandy78]

Great stuff as usual. I was about to write up a stout recipe, some good info to think on.

[@rivrivrivera2916]

Have you ever gotten to the point where your beer isn’t as good as you like and feel like throwing in the towel ?

[@BADBREATHtv]

Hi Rivr - Dont think they have... they seem to love their brews

[@BrewDudes]

We certainly have beers we are less thrilled about. For me it’s the process of tasting and revision that I enjoy. So when something isn’t perfect I look forward to trying again with a change in recipe or process. You have to remember we’ve been brewing a long time and I think what comes with that is a sense of what makes decent beer recipe each time. So each time I brew I’m tweaking something I already have a lot of expertise with. The JOD series is pushing us out of those comfort zones. Our processes are pretty dialed in so I don’t worry to much about that side. -Mike