Attenuation
76.4% apparent
62.5% real
Fermentables
British Maris Otter Pale Malt
21.00 lbs|62.3%
Info
Premium base malt for any beer. Good for pale ales.
Info
Sweet, mild caramel flavor and a golden color. For porters and stouts
Info
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Info
Helps head retention, imparts creamy smoothness. For porters and stouts.
Info
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Info
Sweet, grainy, coffee flavor and a red to deep brown color.
German Carafa III De-Husked Malt
Wyermann0.30 lbs|0.9%
Info
De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
Info
Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
Info
Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
Hops
1.75 oz
Magnum 12.5%
90 min Boil
0.20 oz
Magnum 12.5%
30 min Boil
1.75 oz
Willamette 4.5%
30 min Aroma, finishing, dry hopping.
Non-Fermentables
2 pods
Vanilla Bean Flavor
Boil min
24 ounces
Coffee - Cold Extracted Other
Yeasts
1 pkg
London AleWLP013
White Labs
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
Mash Steps
Step 2
Mash Out10 min
168°F
Fermentation and Aging
Water Profile London, England
General Info
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).
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 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.
