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 66úc for 60 minutes.
The mash is underway. Further notes and photos to follow.
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 66úc for 60 minutes.
The mash is underway. Further notes and photos to follow.
