Spice, Herb, or Vegetable Beer
BJCP 2008 – 21A
Statistics
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 1.50 pounds | DME - Extra Light | 8.2% |
| 10.50 pounds | British Maris Otter Pale Malt | 57.4% |
| 1.00 pounds | British Dark Crystal Malt | 5.5% |
| 1.00 pounds | British Crystal Malt | 5.5% |
| 1.00 pounds | Flaked Barley | 5.5% |
| 0.55 pounds | British Chocolate Malt | 3% |
| 0.75 pounds | British Roasted Barley | 4.1% |
| 1.00 pounds | Lactose (Milk Sugar) | 5.5% |
| 1.00 pounds | Brown Sugar, Dark | 5.5% |
| 18.30 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Magnum | 75 minutes | Boil | Pellets | 12.0% | |
| 1.25 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2 pods | Vanilla Bean | Flavor | Boil | minutes |
| 16 oz | Coffee - Cold Extracted | Other | minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Safale English Ale | Fermentis | S-04 | Dry |
Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Mash Profile Single Infusion Mash, Medium Bodied Beer
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
| 2 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
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.
