|60g of Pearle for bittering with Calcium Chloride and table salt.|
You'll know that I was involved in the initial brewing of Tap East's Coffee In The Morning Stout so I thought I'd have a go at trying to make something similar myself. My first attempt at the Coffee Stout essentially lacked enough of a coffee hit. That was partly my fault because I used cheap coffee in a cold steep in secondary fermentation.
The cold steep and secondary fermentation bit is ok but the cheap coffee bit is not.So later today I shall be going down to my local coffee store to talk to someone who knows a bit more than I do about coffee.
|HLT Temp at 75.6c ready for sparging|
This one contains 6kg of pale malt and some of the usual suspects, torrefied wheat, crystal malt, choc, roasted barley and black malt. I've also added 200g of flaked oats for a bit of body.
In a departure from my usual mashing schedule I've gone for a lower mash temp to try and extract some more fermentable sugars. I normally mash for an hour at 70c but this time I mashed for 75 mins at 66c.
The plan is to steep whole coffee beans in the secondary in the manner of dry hopping. It's not a new idea, I was stealing it from Kelly Ryan but it's a bit of guess work trying to work out how many to use. I'm going to start off with 250g and go from there.
6.3kg Pale Malt
300g Chocolate Malt
200g Crystal Malt
200g Flaked Oats
200g Torrefied Wheat
100g Roasted Barley
100g Black Malt
60gm Pearle 8%AA FWH
500g Dark Muscovado Sugar
30g Bramling Cross 6%AA - last 15 minutes
As per Homebrew Forum stout profile
SO4 - 18g
Expected OG 1072
Actual OG 1076