Foreign Extra Stout – All Grain



Substitute 1.5 quarts of Bryer's Fat Free vanilla ice cream for the lactose if desired. Add at 10 minutes left in the boil along with the brown sugar. 

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

Malts and Grains

Amount Malt/Grain %
10.50 pounds British Maris Otter Pale Malt 67.3%
1.20 pounds British Dark Crystal Malt 7.7%
1.20 pounds American Victory Malt 7.7%
1.20 pounds Flaked Barley 7.7%
0.60 pounds British Chocolate Malt 3.8%
0.60 pounds British Roasted Barley 3.8%
0.15 pounds American Black Barley 1%
0.15 pounds German Carafa III De-Husked Malt 1%
15.60 pounds Total Grain Weight 100%


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


Amount Non-Fermentable Time
2 pods Vanilla Bean  
12 oz Coffee - Cold Extracted  


Amount Hop Time AA
0.70 ounces Bravo 90 min 15.4%
2.00 ounces Kent Golding 30 min 4.5%
2.70 ounces Total Hop Weight


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


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 1/3 cup of course-ground espresso roast (or another dark roast such as French roast) to 12 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.

Fermentation and Aging

14 days @ 68° F
14 days @ 68° F
35 days @ 60° F

Chitty Chitty Sweet and Gritty

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 5.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 6    
Post-Boil Amount: 5.5    
Boil Time: 90    
OG: 1.088 / 21.1° P    
Mash PH:      
Boil PH:      

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