Geoff Humphrey's BrewBlog > BrewBlogs > Chitty Chitty Sweet and Gritty [{"NAME":"Foreign Extra Stout","CATEGORY":"Dark British Beer","VERSION":"1","CATEGORY_NUMBER":"16","STYLE_LETTER":"D","STYLE_GUIDE":"BJCP 2015","TYPE":"Ale","OG_MIN":"1.056","OG_MAX":"1.075","FG_MIN":"1.010","FG_MAX":"1.018","IBU_MIN":"50","IBU_MAX":"70","COLOR_MIN":"30","COLOR

Foreign Extra Stout
BJCP 2015 – 16D

Batch #:

2020-19

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

October 24, 2020

Statistics

OG:

1.075 18.2° P

FG:

1.021 5.3° P

Real Extract:

7.6° P

Attenuation:

70.9% Apparent – 58.2% Real

Carbonation:

2.3 volumes

Color:

42.9SRM

IBU:

57.1

BU/GU:

0.76

ABV:

7.1%

ABW:

5.6%

Calories:

249 12 oz

Fermentables

Amount	Fermentable	% of Grist
14.00 pounds	Base Proximity	45.1%
5.00 pounds	Pale Ale Golden Promise Simpsons	16.1%
2.37 pounds	Crystal Medium Simpsons	7.6%
2.37 pounds	Victory Malt	7.6%
2.00 pounds	Brown Sugar, Dark	6.4%
1.87 pounds	Barley, Flaked Briess	6%
1.25 pounds	Chocolate Malt Simpsons	4%
1.00 pounds	Milk Sugar (Lactose)	3.2%
0.84 pounds	Roasted Barley Simpsons	2.7%
0.31 pounds	Carafa Special II Weyermann	1%
31.01 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
3.25 ounces	Magnum	75 minutes	Boil	Pellet	10.8%
6.50 ounces	East Kent Goldings (EKG)	30 minutes	Boil	Pellet	4.1%
9.75 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
2.75 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
5.00 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
2.75 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
6.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
1.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
1.75 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
1.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
2.00 ml	Lactic Acid	Water Agent	Sparge	0 minutes
24.00 oz	Coffee - Cold Extracted	Flavor	Secondary	0 minutes
2.00 items	Vanilla Beans	Flavor	Secondary	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
London Ale Yeast	Wyeast Labs	1028	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Single Infusion, Full Body

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	156° F

Fermentation and Aging

Primary:

14 days @ 69° F

Secondary:

3 days @ 34° F

Tertiary:

30 days @ 34° F

General Info

From previous brew sessions:

Added 1.5 quarts of Bryer's Fat Free Vanilla ice cream to boil (in addition to lactose).
Steeped 1/3 cup organic French Roast Sumatra coffee in 12oz of water for 14 days; strained and added 4 tsp of vanilla extract to coffee, which, in turn, was added to the beer at kegging.
Added gelatin at 50 degrees and cold crashed to 34 degrees over a 36 hour period.

Chitty Chitty Sweet and Gritty

Foreign Extra StoutBJCP 2015 – 16D