Usually, I brew trying to keep final beer in BJCP standards. I do this because I like to keep some beers for competition but sometimes when I make a style which I brewed already many times and I would like to do something only for my family, me and friends I change something to fit it to our preferences. One of these styles is stout. We prefer something with more body than standard Irish stout but lighter than foreign extra stout. Also, we like a stronger roasted flavor in the final beer. This is one of these beers.


Batch size: 25L (6.5 gal)
Mash water: 18.5L filtered water + 0.5tsp Calcium Chloride + 0.5tsp Baking Soda
Sparge water: 16L RO filtered water
Pre-boil gravity: 1.045 (11.2 BLG)
Boil time: 60 min
OG: 1.051 (12.6 BLG)
FG: 1.015 (3.8 BLG)
IBU*=37.3 EBC*=84 SRM=42.6 ABV=4.7%
BH Efficienty*=79% Est Mash Eff*=79.3%
* – EST by Beer Smith2


4 kgPilsen Malt (Best Maltz)76.9%
0.40 kgFlaked Barley7.7%
0.20 kgBlack Patent Malt3.8%
0.20 kgCarafa II3.8%
0.20 kgChocolate Wheat3.8%
0.20 kgRoasted Barley3.8%


60 minNorthdown30g8.8%BoilPellet
15 minEKG20g5.8%BoilPellet
5 minFirst Gold25g9%BoilPellet


Fermentis Safale S-04


67°C (152°F)Mash Step60 min
76°C (168°F)Mash Out15 min

BREW DAY– 23.09.2019

Fermentation 17°C (62°F) – 20°C (68°F) on last day.

07.10.2019 Racking to bottling bucked.

FG: 1.015
ABV: 4.7%


Stout has been bottled with the addition of 2.8g glucose per bottle 0.5L (20ml solution water with glucose per bottle). Desired volumes of CO2=2.3 vol.


This time I was lucky to brew excellent beer which gives me more than I was expecting. Very smooth and medium body work very well with the bitterness. Nice earthy and herbal hop aroma. High roasted grain and coffee aroma with a hint of black chocolate.
In the future, I will try to build a Foreign Extra Stout recipe keeping an eye on this recipe.

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