Yesterday saw me fire up the brew kettle again. This time for a coffee stout! I have been wanting to do one for ages.
Summer Wine Brewery Barista Stout is the inspiration behind this brewday. I urge anyone who comes across it to try it, hands down the best stout I have ever had! If this beer comes out close I’ll be happy!
With this in mind I send a tweet to James the head brewer over at Summer Wine for some pointers. A couple of emails later and I was assured I was one the right path! Thanks again James, A great brewer, always willing to help, it’s very much appreciated!
So the recipe. I wanted to go down the route of an American stout for the base beer, maybe a touch of oatmeal for that lovely slickness that oats add to a beer. I wanted it smooth, not too over sweet, and just enough hop bite to prop up the roast of the coffee!
OG: 1.052 (ended up1.058)
Mash Efficiency: 80% (actually 90.9%)
ABV: Planned 5.2% but will probably come out at 6.1%
Mash temp 65oC for 1 hour, 77oC mash out
Pale ale malt 78.4%
Dark crystal 4.9%
Carafa Special III 3.9%
Flaked oats 3.9%
Medium crystal 2.9%
Roasted barley 2.9%
Chocolate malt 2.9%
Columbus 16.5%aa 28g 60 mins
Columbus 16.5%aa 15g 15 mins
Ground arabica coffee beans 100g flame out
My brother Liam was up for the weekend, another impetus for the brew day. This beer will be used to Christen/launch a small boat that he has just finished building as a side project.
The grist, lost of lovely dark malts! 🙂
Like a good espresso! 🙂
Great smelling Columbus
The yeast and coffee (an americano blend)
In after flame out for a 20 minute steep then cool!
this smelled great running off into the fermentor! 🙂
Reasonably clear for a dark beer! 🙂
The obligatory filth shot! 🙂
All in all a great brew day! Mash efficiency was up but I put this down to the 77oC mash out! when it’s finished out I’m going tobe bottling a few in champagne bottles to add to the occasion for the boat launch! 🙂