BrewBlog: Chicory Dickory Doc
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: December 10, 2010
Tap Date: January 3, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
28.1/55.4
Bitterness (Calc): 26.1 IBU (Rager)
BU/GU: 0.5
Calories: 173 (12 ounces)
Conditioning: Keg
ABV: 4.8%
ABW: 3.7%
Batch No: 28-2010
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.053
FG: 1.016
FG (Plato): 4.08° P
Real Extract: 5.66° P
App. Atten.: 68.3%
Real Atten.: 56%
General Information
Method: All Grain

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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
13.50 pounds 65.9% of grist
3.50 pounds 17.1% of grist
1.75 pounds 8.5% of grist
1.50 pounds 7.3% of grist
0.25 pounds 1.2% of grist
20.50 pounds 100% of grist
Non-Fermentables
16 oz. Coffee - Cold Extracted @ 0 minutes  
4 oz. Chicory @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 24.6 Efficiency: 74.3%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

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.

Fermentation
Primary: 14 days @ 64° F
Age: 21 days @ 64° F
Tasting Reviews
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