Brew Date
December 10, 2010
Attenuation
58.9% apparent
48.4% real
Fermentables
British Maris Otter Pale Malt
13.50 lbs|65.9%
Info
Premium base malt for any beer. Good for pale ales.
Info
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
British Pale Chocolate
Thomas Fawcett and Sons1.50 lbs|7.3%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Hops
2.50 oz
Willamette 4.5%
60 min Boil
1.00 oz
Willamette 4.5%
10 min Aroma
Non-Fermentables
16 oz.
Coffee - Cold Extracted Other
Yeasts
1 pkg
Scottish Ale1728
Wyeast
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Brewed in hopes that it is chosen by the Rockyard as a seasonal beer for the winter.
Plan on presenting two versions: one with chicory and coffee, one without.
Steeped 1/3 cup of Peaberry Viennese Blend and 1 1/2 tablespoons of chicory root from Brewer's Best in 16 oz of water overnight.
Special Procedures
Cold steep coffee and chicory together overnight (or use a coffee flavored with chicory). 2/3 cup ground coffee to 24 oz. water. Add to secondary. Ferment cool.