Spice, Herb, or Vegetable Beer – All Grain

Statistics

General Info

Base style is Foreign Extra Stout (16D). Made from 5 gallons of 1.060 wort from Mockery Brewing. Will be entered into their Making a Mockery competition.

Steeped all but Maris Otter in wort for 30 minutes at 150 degrees. Boiled and added hops and adjuncts as prescribed. Turned out to be a dark brown and not the deep brown/black that I was going for.

Extract

Amount Extract % of Grist
1.50 pounds DME - Extra Light 9.2%
1.50 pounds Total Extract Weight 9.2% of grist

Malts and Grains

Amount Malt/Grain %
10.50 pounds British Maris Otter Pale Malt 64.4%
1.00 pounds British Dark Crystal Malt 6.1%
1.00 pounds British Crystal Malt 6.1%
1.00 pounds Flaked Barley 6.1%
0.55 pounds British Chocolate Malt 3.4%
0.75 pounds British Roasted Barley 4.6%
14.80 pounds Total Grain Weight 90.8%

Adjuncts

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

Non-Fermentables

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

Hops

Amount Hop Time AA
1.25 ounces Magnum 75 min 12.0%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Safale English Ale Fermentis S-04 24 gr

Equipment Profile 8 Gallon/28 Liter Kettle 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

Procedure

For this iteration:

  • Added 1.5 quarts of 70% fat free vanilla ice cream with the lactose with 10 minutes left in the boil.
  • Combined 2/3 cup of espresso roast wtih 20 ounces of water. Steeped for 4 days.
  • Combined 4 oz of Sinamar with 20 ounces of water to pasteurize. 
    • Added strained coffee to the resulting hot liquid, again to pasteurize.
  • Cooled and added entire mixture to keg along with 1 oz of organic vanilla extract.
  • Dissolved 1 tsp of gelatin in 2/3 cup of water. Pasteurized in microwave in 10 second bursts, stirring after each burst. Added to keg.

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 1/2 cup of course-ground espresso roast (or another dark roast such as French roast) to 18 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

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

Chitty Chitty (Making a Mockery)

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.9    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 6    
Post-Boil Amount: 5.5    
Boil Time: 90    
OG: 1.090 / 21.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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