Chitty Chitty Sweet and Gritty

Foreign Extra Stout BJCP 2015 – 16D

OG
1.075
FG
1.021
SRM
42.9
ABV
7.1%
IBU
57.1
Batch #
2020-19
Batch Size
11.00 gal
Boil Time
90 min
Brew Date
October 24, 2020
BU/GU
0.76
Carbonation
2.3 vol
ABW
5.6%
Kcal
249 12 oz
Real Extract
7.6° P
Attenuation
70.9% apparent
58.2% real

Fermentables

BaseProximity
14.00 lbs|45.1%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
81.0
45.1%
Pale Ale Golden PromiseSimpsons
5.00 lbs|16.1%
Type
Grain
Origin
UK
Color
2.5 SRM
PPG
79.0
16.1%
Crystal MediumSimpsons
2.37 lbs|7.6%
Type
Grain
Origin
UK
Color
90.6 SRM
PPG
69.0
7.6%
Victory Malt
2.37 lbs|7.6%
Type
Grain
Origin
US
Color
25.0 SRM
PPG
73.0
7.6%
Brown Sugar, Dark
2.00 lbs|6.4%
Color
50.0 SRM
PPG
12.0
Info
Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
6.4%
Barley, FlakedBriess
1.87 lbs|6%
Type
Grain
Origin
US
Color
1.7 SRM
PPG
77.0
6%
Chocolate MaltSimpsons
1.25 lbs|4%
Type
Grain
Origin
UK
Color
600.8 SRM
PPG
69.0
4%
Milk Sugar (Lactose)
1.00 lbs|3.2%
Roasted BarleySimpsons
0.84 lbs|2.7%
Type
Grain
Origin
UK
Color
812.2 SRM
PPG
74.0
Carafa Special IIWeyermann
0.31 lbs|1%
Type
Grain
Origin
Germany
Color
415.0 SRM
PPG
77.9

Hops

3.25 oz
Magnum 10.8%
75 min Boil
6.50 oz
East Kent Goldings (EKG) 4.1%
30 min Boil

Non-Fermentables

2.75 g
Calcium Chloride (CaCl2) Water Agent
Mash
5.00 g
Epsom Salt (MgSO4) Water Agent
Mash
2.75 g
Gypsum (CaSO4) Water Agent
Mash
6.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.75 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
24.00 oz
Coffee - Cold Extracted Flavor
Secondary
2.00 items
Vanilla Beans Flavor
Secondary

Yeasts

264 ml
London Ale Yeast1028
Wyeast Labs

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.63gal
Boil Time
90min
Evaporation Rate
4.75%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Single Infusion, Full Body

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
156°F

Fermentation and Aging

14 days
Primary
69°F
3 days
Secondary
34°F
30 days
Tertiary
34°F

General Info

From previous brew sessions:

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