A full-bodied Imperial Coffee Stout with a firm bitterness and roasty finish.
20 Litre Batch
Grainfather – All Grain
Est. ABV: 9.6%
Est. IBUs: 82
Est. SG: 1.096
Est. FG: 1.024
MALTS FOR THE MASH:
6 kg Ale
2 kg Munich
750g Flaked Barley or Flaked Oats
350g Roast Barley
Steep 1 cup of fresh ground coffee – brewer’s choice – in a grain bag (or have a kitchen strainer on hand) in
2 litres of cool water ahead of brewing. Add 20 litres of water to your Grainfather and insert inner basket, heat to 73°C. Add half the grain and stir well. Set temperature to 69°C, attach recirculation arm and recirculate for 60mins. Raise basket and sparge with 10 litres of 75°C water. Remove grain from basket and replace with the remaining grain and mash at 69°C for a further 60mins. Raise temperature 75°C and rest for 20mins. Raise basket and sparge again with 10 litres of 75°C water to make a pre-boil volume of approximately 28 litres.
HOPS FOR THE BOIL (80 minute total):
60g Ella Hops (15.5% AA) (60min remaining)
1tsp Irish Moss/Whirlfloc (10min remaining)
Attach counter-flow chiller and chill wort, adding the steeped coffee (grounds removed) to the wort as it chills. Aerate vigorously and start fermentation as close as possible to 20°C*, preferably with at least 2 sachets of Safale S-04, Mangrove Jack’s M36 Liberty Bell Ale, or M42 New World Strong Ale.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.