Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Chicory Dickory Doc [Brown Porter]

Brown Porter – All Grain GONE

Batch #:

28-2010

Batch Size:

10 gallons

Boil Time:

60 min

Conditioning:

Keg

Brew Date:

December 10, 2010

Tap Date:

January 3, 2011

Statistics

Target OG:

1.053 13.1° P

OG:

1.052 12.9° P

FG:

1.016 4.1° P

Real Extract:

5.7° P

Attenuation:

68.2% Apparent – 55.8% Real

Color:

28.1 SRM

IBU:

26.1 Rager

BU/GU:

0.5

ABV:

4.8%

ABW:

3.7%

Calories:

173 12 oz

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
13.50 pounds	British Maris Otter Pale Malt	65.9%
3.50 pounds	British Brown Malt	17.1%
1.75 pounds	British Crystal Malt	8.5%
1.50 pounds	British Pale Chocolate	7.3%
0.25 pounds	British Chocolate Malt	1.2%
20.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
16 oz.	Coffee - Cold Extracted
4 oz.	Chicory

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.50 ounces	Willamette	60 min	Bittering	Boil	Pellets	4.5%
1.00 ounces	Willamette	10 min	Aroma	Aroma	Pellets	4.5%
3.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Scottish Ale	Wyeast	1728	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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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 and Aging

Primary:

14 days @ 64° F

Age:

21 days @ 64° F

Chicory Dickory Doc

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	6.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	60
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Chicory Dickory Doc