| American Stout / Imperial Coffee Stout |
| Home Brewing Recipes Brooks Brewery Associate Brewer Arny Lands |
| Beer Nexus the crossroads of the beer world |
| Hello from here at Brooks Brewery It's a chilly day with snow in the forecast but you can stillI stop by to try some of our great beer with over 10 different styles currently on tap plus guest beers. We have both indoor and outdoor seating though which might be fun on a winter day as long as you dress warmly. When you visit be sure you ask for me or even better our award winning head Brewer Artie Hanneman. We both really enjoy meeting the readers of BeeerNexus. As always if you have any questions just write me here at BeerNexus Considering the season I think a good old fashioned American stout would work as this month's recipe. You don't see many straight up, non- adjunct, American stouts out there today so it's up to we home brewers to keep this grand style moving forward back to popularity. I'll give you both an all grain and extract recipe. Here we go - MALT/GRAIN BILL 10 lb (4.5 kg) two-row pale 2 lb (907 g) Munich 1 lb (454 g) Crystal 60L 12 oz (340 g) Weyermann Carafa II 8 oz (227 g) roasted barley HOPS SCHEDULE 1 oz (28 g) Chinook [13% AA] at 60 minutes 1 oz (28 g) Centennial [10% AA] at 10 minutes 1 oz (28 g) Cascade [7% AA] at flame-out YEAST White Labs WLP001 California Ale . DIRECTIONS Mill the grains and mash at 154°F (68°C) for 60 minutes, aiming for a mash pH of 5.5. Raise to 168°F (76°C) for 10 minutes and mash out. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Once fermentation is complete, cold-crash, package, and carbonate. EXTRACT VERSION In place of the pale and Munich malts, substitute 9 lb (4 kg) of pale liquid malt extract (LME) and 2 lb (907 g) of amber LME. Bring 7 gallons (26.5 liters) of water to about 162°F (72°C) and hold. Using a mesh grain bag, steep the remaining grains for 15 minutes, then remove the bag and allow it to drain into the wort. Add the LME while stirring and stir until completely dissolved. Boil for 60 minutes, following the hops schedule. After the boil, chill, aerate, and ferment following the directions above. ----------- For those who like a bit of coffee in their stout here's my all grain twist on a big (9%),delicious coffee stout that you will really enjoy. MALT/GRAIN BILL 12 lb (5.4 kg) Maris Otter 1 lb (454 g) Munich Malt I 1 lb (454 g) Munich Malt II 12 oz ( 340 g) Caraaroma 10 oz (283 g) chocolate malt 8 oz (227 g) Carafa III 6 oz (170 g) flaked oats HOPS & OTHER ADDITIONS SCHEDULE 0.5 oz (14 g) Nugget at 60 minutes. 0.5 oz (14 g) Chinook at 45 minutes. 0.4 oz (11 g) Cascade at 30 minutes. 2.6 oz (74 g) of coarsely ground coffee (see “Directions” below) 3.9 oz (111 g) of cacao nibs (see “Directions” below) YEAST A clean ale yeast such as Wyeast 1056, Safale US-05 (US-56), or White Labs WLP001 DIRECTIONS Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle. ---------------- New brewers don't forget to review my article.Home Brewing Tips and the complete guide Beginning Brewing Guide. ------------------------ That's it for this month. Hope to see you next time! Good Brewing and Cheers! Arny Lands |
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