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Walker's Kaffe Stout
A Dry Roasted coffee stout recipe using appx 8 oz fresh brewed espresso at bottling time.
| Brewer: | Walker | Email: | - | |||||
| Beer: | Walker's Kaffe Stout | Style: | Irish Dry Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.076 | FG: | 1.020 | |||||
| Alcohol: | 7.2% v/v (5.7% w/w) | |||||||
| Water: | 1 tsp gypsum added after steeping grains water was 'drinking water' from kroger (cincinnati tap water) |
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| Grain: | 1 lb. American crystal 90L 8 oz. Dextrine malt (Cara-Pils) 5.5 oz. American chocolate 4 oz. Roasted barley |
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| Steep: | cracked grains are placed into a nylon bag and steeped in 1.5 gallons of water at 150°F for 40 minutes. Bag is then placed into a strainer and an additional 1.5 gallons of water at 170°F are slowly poured over the grains to extract more flavor. remove grains from bag, feed to dog. | |||||||
| Boil: | 60 minutes | SG 1.127 | 3 gallons | |||||
| 1 lb. 6 oz. Light dry malt extract 5 lb. 8 oz. Dark dry malt extract 1 lb. Brown sugar |
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| Irish moss added in last 15 minutes of boil. | ||||||||
| Hops: | 1 oz. Perle (9% AA, 60 min.) .25 oz. Chinook (13.2% AA, 60 min.) |
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| Yeast: | Irish Ale Yeast (1082) Wyeast smack-pak. SMacked at 6:30pm, yeast was ready by 10pm. temp of house was 77. | |||||||
| Log: | brewed 9/27/05. all went as planned except wort cooling. I used my normal 3 gallons of ice water added to 2.5 gallons hot wort, but the temp stabilized at 100 deg! I added a fewp cups of ice to a plastic bag (outside sanitized) and dropped it in to bring the temp down to 87-ish. Then I went ahead and transfered to the primary carboy, which cooled it down to about 85. pitched the yeast at this temp because it was late as hell. Bubbling began almost immediately. weird temp change caused water (sterile) to be sucked into carboy from airlock. refilled, bubbling proceeded. Ferment in primary until bubbles happen every 90 seconds, then wait one more day to rack to secondary. Ferment in secondary for 2 to 3 weeks before bottling. Add fresh brewed espresso to taste along with priming sugar when racking to bottling bucket. Bottle condition for at least 3 weeks before drinking. |
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| Carbonation: | prime with 0.75 cup corn sugar or 1.25 cup DME boiled in 2 cups water. | |||||||
Recipe posted 09/27/05.
