Partizan FES "inspired" stout

[Queequeg]

I'm attempting to devise a recipe for a stout similar to Partizans Foreign Extra stout. I can't claim i'm skilled enough to try and clone it, so I just want to make a stout that is some what similar. Initially I thought given the complex body of this stout that is would have quite a complex grain bill but after speaking with the Partizan Brewery they kindly disclosed that the grain bill only consists of Pale malt, Brown Malt and Roast barley. They also suggested I looked back at some early stout recipes. I have never used brown malt before and was unfamilar with it but after doing some research it would seem early porters and stouts used all if not part brown malt as the base malt for their recipes. Although the malt was different in regards is diastatic power from what I gather the taste is the same, and obviously Partizan are using a modern brown malt. It seemingly would be the brown malt that adds the complexity to this beer and the super thick viscosity it has, beening that brown has alot of unfermentables in it. Reading about the flavours brown can give many sources seem to suggest, wood, coffee and liquorice, which are especially prominent in this beer. This makes me think it has a high does of Brown malt.

So Looking at early 1820 brown stout recipes and moden ones like Hook Nortons double stout, it would seem you can if your brave use up to 50% brown malt. Hence I have piece together my own recipe, with the only additional from the above being Flaked barley which I want to add for head retention and body as I'm still skeptical brown malt can achieve the creamy thickness I'm after all by itself. Here is my initial recipe.

3.80Kg Maris Otter malt
3.00Kg Brown malt
0.96Kg Flaked Barley
0.24Kg Roasted Barley
A bittering Hop (probably Magnum) to give around 45IBU's
A finihsing Hop at 10mins (probably Williamette)

Est OG 1.075
Est FG 1.020

Linter of the batch is approx 50, so it should convert o.k
Mashing at 68C

Est AVB 7.2%
I'm not sure what yeast to go for on this, I was probably going to stick with wyeast london ale 1028 being that the brewery is based in london and that ale strain is fairly traditional to the style. Any suggests, comments or recommendations.

Thanks
Q

[Hanglow]

I did a FES last June maybe that was 71% MO, 18% Brown, 6% Black patent and 5% invert and came out around 7.2%. It's a pretty good old school stout porter. If you are after a fuller mouthfeel though the flaked barley is a good option

One probem is the diastic power you mention, it might be better to use a lager/pilsner malt to get more diastic power than Maris otter has or just use less brown. you'll easily notice 20% brown

I don't think it's 50 degrees linter, that's the typical linter for MO on its own isn't it?

[Queequeg]

Beersmith2 lists maris Otter as 120L, I think the rest of the pale malts might be around the 70L mark. The syrup is not a bad idea though, as from what I remember Partizan FES has quite a dry finish. I have seen other recipes that use Molasses to enhance dark malt flavourings so that could be a goer. Partizan FES is 8.3% so it would also help bring the avb up.

[Matt12398]

Post error

[Hanglow]

Beersmith is probably wrong then

Fawcett list theirs as 40-50 for example


usually it's only 6-row and pilsner that are that high

[Queequeg]

I think I see where the discrepancy comes from. Baird list their Maris Otter as 150min Linter according to EBC analysis standards and 45 according to ASBC/IOB methods. Here's the link

http://www.bairds-malt.co.uk/Brewing.html

I think that is probably typical from Maris Otter.

Presumably Beersmith uses this standard of anlaysis when doing the linter calc. as the values it lists are approximately comparable to the EBC values and proportionally sets the suggested lower limit of L per batch as 30. I think If you used ASBC/IOB you would set the limit lower perhapes 10 or something.

I can't find the anlysis for Fawcett malts but my guess is they are done as ASBC/IOB and not using EBC methods.

Its quite worry that the difference can be that big depending on the method of analysis.

However I will probably cut back on the brown, because Partizan say they use pale malt, not pale ale malt. Muntons pale malt has a diastic power of 49 (accroding to EBC) so perhapes I could use this to decern the maximum amount of brown malt they likely use. If I swaped out the maris otter for pale malt, the diastatic power of the batch would be 24 and I would not get proper conversion. I would need 5Kg of pale malt to get a Linter of 30 for the batch providing I striped back the brown malt to 1.8Kg.

This is all just for example, but it goes to show if they are using the malts they say they are they can't be using as much as you could with maris otter. I would still use MO regardless because of the flavour.