| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
British |
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Dark Australian malt |
|
|
Extract |
| 1/2 |
lb |
Dark Australian dry |
| 1/3 |
lb |
Coffee, whole bean |
|
|
(I use Peet's Costa Rican |
|
|
Fairly |
|
|
Roast) |
| 4 |
oz |
Black patent malt |
| 4 |
oz |
Flaked Barley |
| 4 |
oz |
Medium Crystal malt |
| 4 |
oz |
Molasses |
| 2 |
oz |
Cascade (bittering) at 4.7 |
|
|
AAU |
| 2/3 |
oz |
Northern brewers (aromatic) |
|
|
Sierra Nevada yeast culture |
INSTRUCTIONS
Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil
for 90 minutes. Add black patent malt and molasses at 45 minutes.
Bittering hops in thirds each 30 min. Fill a hops bag with the coffee
and aromatic hops and add to the hot wort just before chilling. If you
don't have a wort chiller you'd better wait until pitching. Remove the
bag after about 24 hours or when the fermentation is going strong,
whichever is longer. Rack to secondary once initial fermentation has
died down, about 5 to 6 days. The last couple of times I've left the bag of
coffee beans and hops until racking without over doing the coffee
flavor. This cuts down on the potential for contamination. We've been
using a Sierra Nevada yeast culture for the last few batches and it's been
a very nice brew. Pre- started Wyeast British Ale yeast has worked well
also. Sierra Nevada yeast culture is not terribly attenuative and the
last batch was a bit sweeter than I'd prefer. Next time I'll use Wyeast's
Irish Stout Yeast that Florian and others have recommended. Original
Gravity: 1.049--1.051 Final Gravity: 1.017--1.020 Primary Ferment: 5--6
days at 55 degrees
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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