A great beer for the winter months.
Recipe based on 23L
This is a complex beer that ages very well. Coffee, coconut and chocolate....are all flavours that work so well in a dark beer.
2.4kg Maris Otter
1.7kg NZ Ale
340g Roast Barley
250g Medium Crystal
350 Rolled Oats
40g NZ Goldings 60 Min
30g NZ Goldings 30 min
100g Coffee Ground
2x Lallemand Windsor or MJ Empire Ale Yeast Yeast
Cold steep the Coffee in 1 L of water for at least 24 hours. Strain off grinds and add into the boiling wort with 10 min to go in boil.
Toast/Roast coconut in oven the morning of brewday.
Mash grans for 60 minutes at 67 degrees C
Sparge to bring volumes to 27L preboil
Hop additions in the ingredients schedule above.
Add coffee without grinds and roasted coconut in last 10 minutes of boil.
Chill to 20 degrees C before pitching yeast. Ferment at 20 degrees until gravity holds consistantly for 3 days.
Posted: Thursday 6 May 2021