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yeast for tropical foreign export stout

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bo_gator:
I judged stouts at the MCAB this year, and had my first good version of a tropical version of the Foreign Export stout. BCS lists London Ale as its yeast choice for this style, but the one I judged had a much nicer fruity ester profile than I remember the London strain having.

Any imput on yeast choice for this "sub" sub-style?

hokerer:

--- Quote from: bo_gator on March 14, 2010, 06:38:15 PM ---I judged stouts at the MCAB this year,

--- End quote ---

So now I know who to blame for not medaling this year.

mrbowenz:
Here is a recipe for a FES I used in the 2008 GABF Pro AM , I used 1968 which is "more fruity " than the London Ale yeast which I feel finishes too dry for the style :

The Fall of 1964
Brew Type: All Grain Date: 5/22/2008
Style: Foreign Extra Stout Brewer: Christopher Bowen
Batch Size: 10.00 gal Assistant Brewer: 
Boil Volume: 12.27 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: THE SAVANT SYSYTEM 1400
Actual Efficiency: 66.14 %

2008 GABF Pro Am entry

19 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 76.61 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.05 %
1 lbs 4.0 oz Chocolate Malt (450.0 SRM) Grain 5.04 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 5.04 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 4.03 %
12.8 oz Brown Malt (65.0 SRM) Grain 3.23 %
2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.7 IBU
0.75 oz Goldings, East Kent [5.00 %] (45 min) Hops 5.4 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 3.1 IBU
1.00 oz Williamette [5.50 %] (3 min) Hops 1.1 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc 
20.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 
2 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] Yeast-Ale 

Beer Profile Estimated Original Gravity: 1.068 SG (1.056-1.075 S Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.020 SG (1.010-1.018 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 42.6 SRM (30.0-40.0 SRM) Color [Color]
Bitterness: 29.4 IBU (30.0-70.0 IBU) Alpha Acid Units: 16.3 AAU
Estimated Alcohol by Volume: 6.26 % (5.50-8.00 %) Actual Alcohol by Volume: 6.52 %
Actual Calories: 266 cal/pint


Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 24.80 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 7.56 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 7.69 gal of water at 170.6 F 158.0 F 90 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-2.6 vols)
Estimated Priming Weight: 7.6 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F


Notes
Most excellent FES... 2nd in AHA Regional , 1st Place MM , Entry to 2008 GABF - Brewed 18 BBLs 10/2008 ABW

Beertracker:
My recent BOS FES at the 2010KCBM RHC used Pacman!  :o

bo_gator:

--- Quote from: hokerer on March 14, 2010, 07:41:14 PM ---
--- Quote from: bo_gator on March 14, 2010, 06:38:15 PM ---I judged stouts at the MCAB this year,

--- End quote ---

So now I know who to blame for not medaling this year.

--- End quote ---

I only judged 1/2 of them, there was 2 sets of judges :o

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