Attenuation
76.4% apparent
62.5% real
Fermentables
British Maris Otter Pale Malt
10.50 lbs|57.4%
Info
Premium base malt for any beer. Good for pale ales.
British Dark Crystal Malt
1.00 lbs|5.5%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Info
Helps head retention, imparts creamy smoothness. For porters and stouts.
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
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
1.25 oz
Magnum 12.0%
75 min Boil
Non-Fermentables
2 pods
Vanilla Bean Flavor
Boil min
16 oz
Coffee - Cold Extracted Other
Yeasts
1 pkg
Safale English AleS-04
Fermentis
Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
11.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
0.50gal
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
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.
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.
