Foreign Extra Stout – All Grain

Statistics

General Info

From the second runnings of Chase's Grit, a GABF Pro-Am beer brewed by Dry Dock Brewing Company and Greg Geiger, BOS winner at the Big Beers, Belgians and Barleywines Festival 2010.

5 gallons of this beer will be frozen to concentrate it down to about 3 gallons - making it the Eised Cappuccino. It will go to NHC 2010 to be served at Club Night and the Hospitality Suite.

BIG hit at NHC. Many people returned to our booth to grab seconds, thirds, and fourths. Nice! (June 16, 2010).

Was so good at NHC, I eis'd the other 5 gallons. Added 2 tsp. of Mexican vanilla extract upon transfer (June 30, 2010).

Comments

Received 10 gallons of runnings at 1.076. Added 2 gallons of water to bring the pre-boil gravity down to 1.063.

Substituted 3 quarts of Bryer's Fat Free vanilla ice cream for the lactose. Added at 10 minutes left in the boil along with the brown sugar. These added sugars helped to boost the post-boil gravity to 1.088.

Added the cold-steeped coffee to the secondary. For flavor, that's the way to go.

Malts and Grains

Amount Malt/Grain %
21.00 pounds British Maris Otter Pale Malt 67.3%
2.40 pounds Crystal Malt 80L 7.7%
2.40 pounds American Victory Malt 7.7%
2.40 pounds Flaked Barley 7.7%
1.20 pounds American Chocolate Malt 3.8%
1.20 pounds American Roasted Barley 3.8%
0.30 pounds American Black Barley 1%
0.30 pounds German Carafa III De-Husked Malt 1%
31.20 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Lactose (Milk Sugar)
1.00 pounds Brown Sugar, Dark

Non-Fermentables

Amount Non-Fermentable Time
2 pods Vanilla Bean  
24 ounces Coffee - Cold Extracted  

Hops

Amount Hop Time AA
1.75 ounces Magnum 90 min 12.5%
0.20 ounces Magnum 30 min 12.5%
1.75 ounces Willamette 30 min 4.5%
3.70 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
London Ale White Labs WLP013 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile London, England

Special Procedures

For cold brewing coffee ... as a general rule, 1/3 cup of course-ground coffee per 12 ounces of water. For this beer, add 2/3 cup of course-ground espresso roast (or another dark roast such as French roast) to 24 ounces of water in a sanitized container. Steep for at least 12 hours in the refrigerator. Strain into another sanitized vessel and add to secondary along with the vanilla.

Use 2/3 cup of Peaberry Coffee Vienesse Blend steeped for a week in cold water.

Fermentation and Aging

Primary:
14 days @ 68° F
Secondary:
14 days @ 68° F
Age:
35 days @ 60° F

Chitty Chitty Sweet and Gritty

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 10.4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 13.2    
Post-Boil Amt: 10    
Boil Time: 120    
O.G.:      
Mash PH:      
Boil PH: