Chitty Chitty Sweet and Gritty
Specifics
Reference
Style:
Brew Date: October 7, 2016
Tap Date: November 11, 2016
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
59.9/118
Bitterness (Calc): 59.9 IBU (Rager)
BU/GU: 0.68
Calories: 293 (12 ounces)
Conditioning: Keg
ABV: 8.5%
ABW: 6.7%
Batch No: 09-2016
OG: 1.088
OG (Plato): 21.12° P
Target OG: 1.075
FG: 1.024
FG (Plato): 6.07° P
Target FG: 1.015
Real Extract: 8.79° P
App. Atten.: 71.2%
Real Atten.: 58.4%
General Information
Method: All Grain
Cost: 33.09
Comments

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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.50 pounds 67.3% of grist
1.20 pounds 7.7% of grist
1.20 pounds 7.7% of grist
1.20 pounds 7.7% of grist
0.60 pounds 3.8% of grist
0.60 pounds 3.8% of grist
0.15 pounds 1% of grist
0.15 pounds 1% of grist
15.60 pounds 100% of grist
Adjuncts
1.00 pounds Lactose (Milk Sugar)  
1.00 pounds Brown Sugar, Dark  
Non-Fermentables
2 pods Vanilla Bean @ 0 minutes  
12 oz Coffee - Cold Extracted @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: London Ale
Manufacturer: White Labs
Product ID: WLP013
Type: Ale
Flocculation: Medium
Attenuation: 71%
Temperature Range: 66–71°F
Amount: 2000 ml
Equipment Profile

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

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

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

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

2 Mash Out Infusion 10 min. 168°F

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

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

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
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
Age: 35 days @ 60° F
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Chitty Chitty Sweet and Gritty
Competition: Dias Oscuros
Date: Feb 8, 2017
Style: Spice, Herb, or Vegetable Beer
Place: 3rd (Bronze)
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