Coffee Blonde Brewday

[YeastFace]

I enjoy coffee, I'm not a coffee geek and don't know much about it, but I enjoy it.

I also enjoy coffee in beer. I don't see why this should be limited to stouts, porters and brown and having tasted the fantastic Out Of Office by Weird Beard I was glad I wasn't the only one.

I wanted a beer which tasted like a latte and was light in colour, I decided to label this under the Spice, Herb, or Vegetable Beer banner and the recipe was thus:

Batch size: 17l
Estimated Efficiency: 65%
Estimated OG: 1.056
Estimated FG: 1.017
Estimated ABV: 5.2%
Estimated IBU: 21.2

2.0 kg Lager (44.0%)
2.0 kg Pale Ale Malt - Propino (44.0%)
0.2 kg CaraPils (4.5%)
0.34 kg Lactose (7.5%) - added at end of boil

12 g Magnum (Ger) - 60 minutes: 21.2

68 g Coffee Beans - Crushed (4 g/l) Added to secondary for 6 days
2 Vanilla Pods Added to secondary for 6 days

Danstar Nottingham

Mash at 66ºc for 60 minutes.

The mash is underway. Further notes and photos to follow.

 

[rodabod]

Sounds mental!

 

[JapanBrew]

Sounds good!!

 

[YeastFace]

The mash is looking like it will be several hours as we're off to the in-law's for lunch. It's already been over an hour and a half and only just dropped a degree. I have also racked my dunkelweizen to secondary and harvested the yeast, which smelt glorious.


Some photos:

Nottingham Starter

Obligatory grist shot

Mashed in

Majority of the mash ended up at 67ºc

Racking the accidental Dunkelweizen/session Weizenbock :whistle:

Lovely, creamy, tashty yeast.

 

[jmh7117]

Like the sound of this!!!

 

[clibit]

I know there are coffee lagers on the market. Never had one though.

 

[YeastFace]

What a long day. Couldn't deal with waiting for the wort to chill so I've whacked it in a sanitised fermenter and will add the yeast tomorrow when it's cooled down.

My efficiency was much better this time, ended up with 17l at 1.061, so it will be a bit stronger than the original recipe. I forgot the protofloc, but it looks very clear anyway.

 

[clibit]

http://wolverinebeer.com/menu-item/barista-coffee-lager/

 

[YeastFace]

Got home at 18:00ish last night, so pitched the decanted Nottingham starter. The fermenter had not bulges so I'm content no wild yeast/bacteria made their way in. No visible fermentation by 21:00, but this morning there is a strong ferment.

 

[YeastFace]

Racked this to secondary and added the coffee beans and vanilla. It has gone down to 1.014, which is much lower than expected. I hope it was lactose, like the label said and not dextrose

 

[YeastFace]

Starting to clear up nicely. Will give the coffee beans one more day and then remove, then cold crash and hopefully bottle next week. I think I will add some more lactose at bottling as it doesn't quite have the mouthfeel and sweetness I wanted. I may add 1/2 tsp more vanilla, but don't want to overdo it.

 

[Alexislife]

This sounds good. I had a bottle of Wiper & True - Unkle Funka a couple of weeks back which was really good so been thinking about attempting a coffee pale ale since.

 

[YeastFace]

Bottled this in some lovely Vichy bottles this weekend, despite having come down with some flueyness. I don't recommend it.

Quite clear. Forgot too add either more lactose or vanilla, but hoping the coffee might round out in the bottle.

Will post a photo of the finished product in a few weeks.