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.
|Amount||Extract||% of Grist|
|1.50 pounds||DME - Extra Light||9.2%|
|1.50 pounds||Total Extract Weight||9.2% of grist|
|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%|
|1.00 pounds||Lactose (Milk Sugar)|
|1.00 pounds||Brown Sugar, Dark|
|2 pods||Vanilla Bean|
|16 oz||Coffee - Cold Extracted|
|1.25 ounces||Magnum||75 min||12.0%|
|1.25 ounces||Total Hop Weight|
|Safale English Ale||Fermentis||S-04||24 gr|
Mash profile for most well-modified malts.
|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
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
For this iteration:
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.
|Strike Water Amount:||4.9|
|Strike Water Temperature:|
|Sparge Water Amount:||4.3|
|Sparge Water Temperature:|
|OG:||1.090 / 21.6° P|
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