Captain Leo’s Foreign Extra Stout

Capt. Leo’s Foreign Extra Stout

(5 gallons/19 L, all-grain)
OG = 1.074   FG = 1.020
IBU = 43  SRM = 40  ABV = 7.6%

Ingredients
10 lbs. (4.5 kg) domestic 2-row pale malt
2 lbs. (907 g) Munich malt (10 °L)
1 lb. (454 g) wheat malt
1 lb. (454 g) flaked barley
8 oz. (227 g) American crystal malt (80 °L)
8 oz. (227 g) American crystal malt (120 °L)
8 oz. (227 g) roasted barley (300 °L)
6 oz. (170 g) American chocolate malt (350 °L)
6 oz. (170 g) black patent malt (500 °L)
1 tsp. Irish moss (or 1 whirfloc tablet) (15 min)
7.5 AAU Amarillo® hops (60 min) (1 oz./28 g of 7.5% alpha acids)
3.75 AAU Amarillo® hops (30 min) (0.5 oz./14 g of 7.5% alpha acids)
2.5 AAU Willamette hops (15 min) (0.5 oz./14 g of 5.0% alpha acids)
White Labs WLP007 (Dry English Ale) or Wyeast 1275 (Thames Valley) yeast
3/4 cup (150 g) corn sugar (if priming)

Step by Step
Mill the grains with the exception of the flaked barley. Dough in (including the unmilled flaked barley) using 5 gallons (19 L) of water and a target mash holding temperature of 154 °F (68 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.5 gallons (25 L) of wort in the kettle.
    
Boil for 90 minutes adding hops and finings as indicated. Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Extract with grains version: 
Replace pale malt, Munich malt, wheat malt, and flaked barley with 6.6 lbs. (3 kg) light liquid malt extract, 1 lb. (0.45 kg) Munich dried malt extract and 1 lb. (0.45 kg) wheat dried malt extract. 
    
Mill the specialty grains and place the milled grains in a grain bag. Steep them in 5 gallons (19 L) of 154 °F (68 °C) water for 30 minutes. Rinse the grain bag with about 2 qts. (1.9 L) of water and allow it to drip into the kettle for about 15 minutes. 
    
Add enough water for a pre-boil volume of 6.5 gallons (25 L). Stir in all three malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes adding hops and finings as indicated. Cool the wort to 70 °F (21 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.