BeerBorg

Hi guys I want to brew but just do not have the energy for all grain right now. I am looking to brew a Foreign Extra Stout. I never did much extract brewing. I am looking for some grains to give this good head retention, Carapils? Color is a bit light. I am thinking some black patent or other dark roasted grain. This is what I have so far.

Style: Foreign Extra Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 30.9 SRM SRM RANGE: 30.0-40.0 SRM
IBU: 29.6 IBUs Tinseth IBU RANGE: 30.0-70.0 IBUs
OG: 1.050 SG OG RANGE: 1.056-1.075 SG
FG: 1.018 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.587 Calories: 151.6 kcal/12oz Est ABV: 4.2 %
EE%: 70.00 % Batch: 6.08 gal Boil: 9.50 gal BT: 90 Mins

GRAINS STEEP
Amt Name Type # %/IBU
2 lbs Nocturnal Blend (280.4 SRM) Grain 1 20.0 %

If steeping, remove grains, and prepare to boil wort

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.044 SG Est OG: 1.050 SG
Amt Name Type # %/IBU
8 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 3 70.0 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 10.0 %

Any suggestions Ideas??

thanks
Bob

You almost have to have roasted barley or black malt in a stout. Some English dark crystal is nice to in a PM. And if you can get some Maris Otter malt, that will make it more authentic. Flaked oats will help give you all the head you need.

I'm fairly certain that the Nocturnal Blend has dark crystal malts in it, and since your using 2# there should be enough of it to give you decent head retention, but throwing in 8oz or more of carapils or carafoam will not harm it, nor affect the flavor. Another option is powdered maltodextrin, 4oz to 8oz would be plenty to add, or you could replace the lactose with it and it will give you all the same body and creamy mouthfeel, but it will not sweeten the beer. Again that Nocturnal Blend has some crystal, so it's already going to provide some caramel/toffee sweetness.

If I was going to add more dark grains, it would be roasted barley I think. To me, roasted barley is what makes and Irish stout what it is, and I am assuming that's what you are intending by "Foreign Extra Stout". Some of the best dry stout I ever made was nothing but 2-row and roasted barley.

Those are my thoughts for whatever they are worth.

Thanks for the help Guys!! This is what I am going with:

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs Nocturnal Blend (280.4 SRM) Grain 1 14.4 %
1.50 oz Cluster [7.00 %] - First Wort 60.0 min Hop 2 33.2 IBUs
4 lbs 4.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 3 30.7 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 7.2 %
1.0 pkg London Ale (White Labs #WLP013) [35.49 m Yeast 5 -
6 lbs 9.6 oz Marris Otter Extract (4.5 SRM) Extract 6 47.7 %
4.00 oz Cacao Nibs (Secondary 2.0 weeks) Spice 7 -

Looks good. You can also help with head and head retention by added 4-5 oz of flaked wheat since you are mashing. I know there was another thread about it on here somewhere. I swear by it and have had no issues with haze in my beers and a fantastic head with lacing always

no mashing this time just a simple steep. Going to use lactose for body. I listed the grist for The Nocturnal Blend, below is what Northern Brew sent.

The Nocturnal blend has different grains in it.

You can approximate it with these proportions
50% Chocolate
25% Dark Crystal
12.5% Carafa III
12.5% Extra Dark Crystal