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Cafe Con Leche Stout

This is an update of my previous "Cafe Au Lait" stout, brewed to extra/foreign stout strength.

It's a coffee cream stout brewed with 1 lb. lactose (milk sugar) and 1 qt. of very strong coffee.

Brewer: John Albert Email: -
Beer: Cafe Con Leche Stout Style: Sweet Stout
Type: All grain Size: 5.25 gallons
Color:
134 HCU (~43 SRM)
Bitterness: 30 IBU
OG: 1.067 FG: 1.018
Alcohol: 6.3% v/v (5.0% w/w)
Water: Regular Chicago tap water (March 2011), boiled for an hour to remove free chlorine. PH 5.2 mash stabilizer was added in the mash.
Grain: 120 oz. American 2-row
14 oz. Carafa II
9 oz. Roasted barley
12 oz. Flaked oats
12.4 oz. British crystal 50-60L
12 oz. Flaked barley
Mash: 80% efficiency
Stuck mashes are a real issue with this beer, due to the quantities of flaked and huskless grains in the recipe (especially the oatmeal!). To avoid a stuck mash, it's very important to use a large quantity of rice hulls.

The first time I brewed a beer like this (my "Cafe Au Lait Stout"), I encountered a very stubborn stuck mash, necessitating recourse to a grain bag for the sparge.

This time around, I successfully avoided a stuck mash by employing a beta-glucan/protein rest at 100°F (to reduce gumminess) and adding 2 lbs (!) of rice hulls to the tun along with the grains. This required adjustment of the mash water temperatures and quantities, but resulted in a smooth and steady runoff. If you decide to brew this beer, I highly recommend being very liberal with the rice hulls.

Here's how I did it:

Add 2 pounds of rice hulls to the bottom of the mash tun, then soak them down with some strike water at the beginning of your mash-in.

Mash in to a beta-glucan rest temperature of 100°F by mixing 3 gallons of 110°F water and the remaining 11.1 lbs. of grain (1:1 grain:water ratio, including the rice hulls). Stir and stabilize. Hold for 30 minutes.

Add 3.5 gallons of boiling water to raise the temperature to 155°F (1:2.16 grain:water ratio). Stir and stabilize. Hold for 1 hour.

After conversion, add another 3.5 gallon of boiling water to reach mash-out temperature of 170°F. Stir and stabilize. Hold for 15 minutes.

Sparge with enough 170°F water to obtain 6.5 gallons of wort for boiling.
Boil: 90 minutes SG 1.054 6.5 gallons
16 oz. Lactose (milk sugar) add 15 minutes from end of boil
Boil 30 minutes, then add 1 oz. (28g) Fuggles (4.8% AA) bittering hops. (60 min.)
Boil 30 minutes, then add 1 oz. (14g) East Kent Goldings (4.9% AA) flavor hops. (30 min.)
Boil 15 minutes, then stir in 1 lb. lactose (milk sugar) and 1/2 tsp. Irish moss (15 min.)
Flame out. Whirlpool wort and let it settle, then chill and add to fermenter.
Hops: 1 oz. US Kent Goldings (4.9% AA, 60 min.)
1 oz. Fuggles (4.8% AA, 30 min.)
Yeast: Wyeast #1968 London ESB yeast.
Log: Ferment @ 70°F until completion.

After primary fermentation, add 1 qt. chilled, very strong-brewed light roast coffee (full-city roast at the very darkest) to fermenter.

I used a Sumatran blend, brewed in a French coffee press:

Add 4 tablespoons finely-ground light roast Sumatran coffee to a 1 liter press and top off with 95°F water. Stir with a spoon and let stand for 10 minutes, then press the plunger. Gently pour the coffee on top of the beer in the secondary fermenter.

Store for 2-3 weeks at 60-70°F.
Carbonation: Carbonate to 2.5 volumes CO2.

Recipe posted 03/11/11.