Fes, our Foreign Export Stout is a robust stout that is a true traveller, much like a foreign exchange student exploring new beer styles. Fes, brings you bold flavours from dark malts and rolled barley right into your glass, balancing roasted notes with a strong hop forward character. Get ready for an education in brewing!  Be careful this is a Strong Stout and needs to be enjoyed responsibly at all times in the company of others! Study hard then brew happy, relax and unwind with Fes - your NEW! Foreign Exchange Stout buddy!

Sláinte mhaith! #brewhappy #drinkhappier #enjoyresponsibly

Brewing Software Recipe Links:

• Fes | Foreign Export Stout | Brewfather app Recipe link

Vital Stats:

Batch & Boil

• Batch Size: 23 Litres 
• Boil Time: 90 mins

Properties

• OG 1.062
• FG 1.012
• ABV 6.6%
• IBU 61
  
• Colour 67 EBC
• BU/GU 0.99

Malt:

Amt             Name                                          Colour                   % Grist

4.00 Kg            Joe White Traditional Ale Malt                (6 EBC)                          61.5%

1.50 Kg            Essantis Rolled Barley                              (3 EBC)                          23.1%

0.50 Kg            Gladfield Roasted Barley                    (1375 EBC)                            7.7%

0.50 Kg            Joe White Dark Munich Malt                 (19 EBC)                            7.7%

6.50 Kg            TOTAL                                                     (67 EBC)                           100%

Hops:

• 60 gm Target UK T90 Hop Pellets Alpha: 7.4% – 60 minute start of boil addition for 45 IBU
• 40gm Target UK T90 Hop Pellets Alpha: 7.4% – 20 minutes from end of boil addition for 17 IBU

Yeast:

Liquid | Bluestone Yeast

• BSY-A016 Dublin Bluestone Yeast x 1 Liquid Pitch

Dry | Lallemand Brewing

• Lallemand Brewing Nottingham Ale Yeast 2 x 11.5 g Sachets

Water | Brewing Aids (optional):

Target Dublin Water Profile:

Ca2+ 120ppm (can be as high as 150-200ppm calcium carbonate - high alkaline water)

Mg2+ 4ppm  Na+ 12ppm Cl 19 ppm S042- 53ppm HCO3 319ppm

Method:

1. Mash in with approx. 3L of water per 1Kg of grain adding  21.5 litres of water to allow 2L for your mash tun false bottom.  Water chemistry adjustments optional (0.42g Calcium Chloride, 0.9g Epsom Salts (MgS04), 1.25g Gysum (CaS04), 3.5 ml Phosphoric Acid 85% target Mash pH of 5.5.  Mash for 1 hour at 64°C.
2. Vorlauf after 60 minutes and ramp up to Mash Out at 77 °C (170 °F) for 10 mins. Fly Sparge slowly with 11 Litres of  water (see brewfather app for water adjustments), collecting wort until the pre-boil kettle volume is around 24.5 L. to boil kettle.
3. First Hop addition of 60 gm Target UK T90 Hop Pellets Alpha: 7.4% – 60 minute start of boil addition for 45 IBU of bitterness.
4. Second Hop addition of 40gm Target UK T90 Hop Pellets Alpha: 7.4% – 20 minutes from end of boil addition for 17 IBU of bitterness and hints of hop aroma and flavour.
5. 15 minutes boil remaining optional: add Deltafloc tablet or Irish Moss and Yeast Nutrient
6. Cool the wort as quickly as possible to your yeast pitching temperature around 18-20°C.
7. Pitch yeast at 18-20 °C and hold temperature constant or allow a gradual rise to no more than 22 °C  for the duration of active fermentation.  After one week to 10 days or after two constant terminal gravity hydrometer readings drop yeast cone (or rack to secondary) and cold crash for 72 hours prior to kegging or bottling.
8. Carbonation:  Depending on whether you are using C02 or a C02/Nitrogen Mix please see guidance: 
   1. Lower End for Creaminess: Many brewers aim for the lower end of this range (around 1.7 to 2.0 volumes of C02) when trying to emulate the smooth mouthfeel of Guinness FES. Higher carbonation can make the beer seem thinner and more fizzy, which isn't characteristic of the style.
   2. Nitrogen vs. CO2: The iconic creamy head of Guinness is primarily achieved through the use of a nitrogen/CO2 blend (typically 70-75% nitrogen and 25-30% CO2) for dispensing, along with a special stout faucet. Nitrogen bubbles are much smaller and less soluble than CO2, creating the cascading effect and dense, stable head
9. Serving Temperature: Serving temperature also plays a role in the perception of carbonation. Irish Dry Stouts are often served slightly warmer than other beers (around 11-13°C), which can make higher carbonation levels seem more pronounced.
10. Food compliments - Steak, Ribs, Brisket, Irish Stew, Shepherds Pie, Beef and Stout Pie, Oysters, Bangers with Mash and Onion Gravy, Grilled or Roast Meats, Smoked Meats, Chilli Con Carne, Aged Sharp Cheddar and Blue Cheeses, Chocolate &/or Coffee and Caramel Toffee Based Desserts, Cheesecake.

BeerCo Recipe Kit Contents:

• Malt - 6.5 Kg Milled or Unmilled
• Hops - 100g Target UK T90 Hop Pellets
• Yeast - 1 x Bluestone Liquid Yeast or 2 x LalBrew Dry Yeast

Not Included in Recipe Kit:

• Kettle Finings
• Yeast Nutrients
• Aids for Water Adjustment

Sauces of Brewspiration:

• Guinness Foreign Export Stout
• Coopers Best Extra Stout

What’s in the box:

*Indicates items included only with specific variants.