Däm­merung Cof­fee Stout


Craft Beer & Brewing Magazine - - The Mash: Make Your Best -

Batch Size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.051 FG: 1.013 IBUS: 27 ABV: 5.1%


5 lb (2.3 kg) Maris Ot­ter 2 lb (907 g) Mu­nich malt 1 lb (454 g) Cho­co­late malt 1 lb (454 g) Vic­tory malt 8 oz (227 g) Bri­tish Crys­tal 45L 8 oz (227 g) Mid­night Wheat


1.5 oz (43 g) Fug­gles [5% AA] at 60 min­utes 1 oz (28 g) Fug­gles at flame-out 0.5–1 lb (227–454 g) coarsely ground roasted cof­fee, post fer­men­ta­tion


Wyeast 1318 (Lon­don Ale III) Yeast


Mill the grains and mix with 3.1 gal­lons (11.8 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.1 gal­lons (15.6 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 65°F (17°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch yeast.

Fer­ment at 66°F (17°C) for 14 days. Al­low the tem­per­a­ture to free-rise while mak­ing your cold-brew cof­fee ad­di­tion: place ground cof­fee (mi­nus 2–3 oz/57–85 g) in a seal­able con­tainer and cover with wa­ter, steep­ing for 2–3 days. At the same time, put the re­main­ing ground cof­fee in a muslin bag and steep in the beer. Re­move the steeped grounds from the beer, then strain the cold-brew and add to taste into the fin­ished beer. Cold crash, then bot­tle or keg

CO2. the beer and car­bon­ate to 2.25 vol­umes of


Se­lect a cof­fee that you like, but if you’re un­sure, I rec­om­mend some­thing with rich co­coa notes rather than the fruitier cof­fees. Ex­per­i­ment, though! What mat­ters more than the cof­fee you se­lect is the qual­ity of the prod­uct: visit a good local roaster and trust the prod­uct.

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