Morning Brew Coffee Stout

Yeast(s) Used: 
WLP007 Dry English Ale Yeast
Recipe Supplied by: 
Kenneth Kahler, Union, Missouri
About this Recipe: 

Malt
8 lb Pale two-row malt
12 oz Caramel 60
12 oz Simpson's coffee Malt
8 oz Roasted Barley
8 oz Flaked Barley
4 oz Black Malt
8 oz Dark Ground Coffee
- Total Grainbill 11.5 lbs

1 oz Northern Brewer - 60 min

9 to 10 gallons brewing liquor should be brought up to 170° F. The brewing liquor and sparge water should not exceed 170° or drop below 165° F. I do a 4:1 ratio of brewing liquor over malt.

The mash should rest at 148° to 152°F for an hour. Sparge the mash with remaining brewing liquor until 6.5 gallons of wort are obtained. I like to boil the wort until I get 10 to 15 percent evaporation rate, estimated time 60-90 minutes.
Add hops at the beginning of boil and follow your usual steps for boiling the wort.

Cool wort to 65° - 70° F and pitch the WLP007. After the yeast kicks off, or the first signs of a crown I like to drop the temp around 65° for the remainder of fermentation. After fermentation I pull the beer off the yeast and let it rest for 10 days to 2 weeks to 10 days until the yeast has mostly settled. I will add either 1/2-cup of corn syrup or malt extract and transfer the beer into kegs or bottles to condition for and additional week or two.

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