2014 NHC Category 23 Specialty Beer
hand copied from Zymurgy magazine
Emily
Imperial milk stout with coffee added at kegging
Sean Kampshoff, Minneapolis, MN
For 12 US Gallons - before freeze concentration
31 lb Maris Otter
3.0 lb Simpsons dark 80 L crystal
2.0 200 L pale chocolate malt
1.81 lb 300L roast barley
1.81 lb 500L roast barley
2.0 oz Magnum pellets @ 60 min
Cold press coffee (see directions)
1 tablet Whirflock
2 cpsultes Servomyces
2.0 lb lactose @ 5 min
Wyeast 1028 London Ale Yeast
CO2: 2.5 vol
Original Gravity: 1.085
Final Gravity: 1.024
Boil Time: 75 minutes
IBUs: 47
SRM: 53
Boil Time: 90 minutes
Brewhouse Efficiency: 70%
Primary Fermentation: 66 F
Directions:
Mash at 152 F and hold for 90 minutes. Use freeze concentration to remove 20 percent water to end up with approximately 10 percent ABV. Make cold press coffee prior to bottling/kegging. Add to bottle or keg at a ratio of 1.25 ml coffee to 1 ounce beer. Ratio can vary based on strength of coffee so dose some samples to determine desire amount.
Emily
Imperial milk stout with coffee added at kegging
Sean Kampshoff, Minneapolis, MN
For 12 US Gallons - before freeze concentration
31 lb Maris Otter
3.0 lb Simpsons dark 80 L crystal
2.0 200 L pale chocolate malt
1.81 lb 300L roast barley
1.81 lb 500L roast barley
2.0 oz Magnum pellets @ 60 min
Cold press coffee (see directions)
1 tablet Whirflock
2 cpsultes Servomyces
2.0 lb lactose @ 5 min
Wyeast 1028 London Ale Yeast
CO2: 2.5 vol
Original Gravity: 1.085
Final Gravity: 1.024
Boil Time: 75 minutes
IBUs: 47
SRM: 53
Boil Time: 90 minutes
Brewhouse Efficiency: 70%
Primary Fermentation: 66 F
Directions:
Mash at 152 F and hold for 90 minutes. Use freeze concentration to remove 20 percent water to end up with approximately 10 percent ABV. Make cold press coffee prior to bottling/kegging. Add to bottle or keg at a ratio of 1.25 ml coffee to 1 ounce beer. Ratio can vary based on strength of coffee so dose some samples to determine desire amount.