Chitty Chitty (Making a Mockery)
Specifics
Reference
Style:
Brew Date: March 19, 2017
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
51/100.5
Bitterness (Calc): 59.9 IBU (Rager)
BU/GU: 0.67
Calories: 298 (12 ounces)
Conditioning: Keg
ABV: 9.1%
ABW: 7.1%
Batch No: 05-2017
OG: 1.090
OG (Plato): 21.56° P
Target OG: 1.087
FG: 1.022
FG (Plato): 5.58° P
Target FG: 1.026
Real Extract: 8.47° P
App. Atten.: 74.1%
Real Atten.: 60.7%
Status: On Tap
General Information
Method: All Grain

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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
1.50 pounds DME - Extra Light 9.2% of grist
1.50 pounds Total Extract Weight 9.2% of grist
Reference
Malts and Grains
10.50 pounds 64.4% of grist
1.00 pounds 6.1% of grist
1.00 pounds 6.1% of grist
1.00 pounds 6.1% of grist
0.55 pounds 3.4% of grist
0.75 pounds 4.6% of grist
14.80 pounds 90.8% of grist
Adjuncts
1.00 pounds Lactose (Milk Sugar)  
1.00 pounds Brown Sugar, Dark  
Non-Fermentables
2 pods Vanilla Bean @ 0 minutes  
16 oz Coffee - Cold Extracted @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Safale English Ale
Manufacturer: Fermentis
Product ID: S-04
Type: Ale
Flocculation: Medium
Attenuation: 73%
Alcohol Tolerance: Medium
Temperature Range: 64–70°F
Amount: 24 gr
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 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
PPG: 26.4 Efficiency: 78.3%
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.

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