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).
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.
|21.00 pounds||British Maris Otter Pale Malt||62.3%|
|2.40 pounds||Crystal Malt 80L||7.1%|
|2.40 pounds||American Victory Malt||7.1%|
|2.40 pounds||Flaked Barley||7.1%|
|1.20 pounds||American Chocolate Malt||3.6%|
|1.20 pounds||American Roasted Barley||3.6%|
|0.30 pounds||American Black Barley||0.9%|
|0.30 pounds||German Carafa III De-Husked Malt||0.9%|
|31.20 pounds||Total Grain Weight||92.6%|
|1.50 pounds||Lactose (Milk Sugar)||4.5%|
|1.00 pounds||Brown Sugar, Dark||3%|
|2.50 pounds||Total Adjunct Weight||7.4%|
|2 pods||Vanilla Bean|
|24 ounces||Coffee - Cold Extracted|
|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|
|London Ale||White Labs||WLP013||2000 ml|
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 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.
|Strike Water Amount:||10.4|
|Strike Water Temperature:|
|Sparge Water Amount:||7.2|
|Sparge Water Temperature:|
|OG:||1.088 / 21.1° P|
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