Beamish Clone

beamish clone w/ modifications
Foreign Extra Stout


All Grain

Date: 10/27/2009

Batch Size:
5.00 gal

Boil Size: 6.41 gal Asst Brewer: Melanie
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (28 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: dry stout with the edge taken off of it by some sweetness. Hard to say what actually gave it the sweetness, see notes below for possible reasons.


Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 72.73 %
1.00 lb Roasted Barley (300.0 SRM) Grain 9.09 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.55 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 4.55 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.27 %
0.25 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 2.27 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.27 %
42.52 gm Goldings, East Kent [3.90 %] (60 min) Hops 26.0 IBU
42.52 gm Challenger [7.00 %] (60 min) Hops 46.6 IBU
14.17 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 2.4 IBU
0.25 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 2.27 %
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 946 ml] Yeast-Ale

Beer Profile

Est Original

1.060 SG

Measured Original Gravity:
1.057 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.98 % Actual Alcohol by Vol: 5.35 %
Bitterness: 75.0 IBU Calories: 256 cal/pint
Est Color: 37.7 SRM Color:

Mash Profile

Mash Name:
Single Infusion, Medium Body, Batch Sparge
Total Grain Weight:
10.75 lb
Sparge Water:
4.59 gal
Grain Temperature:
72.0 F
Sparge Temperature:
168.0 F
72.0 F
Adjust Temp for Equipment:
Mash PH:
5.4 PH

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.44 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and

Carbonation Type:
Kegged (Forced CO2)
Volumes of CO2:
11.2 PSI
Carbonation Used:
Keg/Bottling Temperature:
40.0 F
Age for:
28.0 days
Storage Temperature:
40.0 F


I really hope the sweetness that rounds out this stout is from the grain bill and not the method because I’m not going to do it the same way again.

mash was low (145 – 147) wanted 150 – 152.raised temp by draining about 1.5 qt of wort into a pot and heated it till there was steam coming off but not simmering and added back into mash and stirred. repeated until I raised the temp of the mash to 150ish. I think I did this 2 times 3 max. This wasn’t a true decoction since I didn’t have any grain in the pot and I didn’t boil the wort, but it is where I got the idea from.

table sugar was added with 15min left.

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