Small batch Hazy Wheat Ale flavored with 48 oz of Starbuck's Dark Roast Cold Brew Coffee
Fermentables
33% - 2-Row - US
2
37
1
Mash
33% - Wheat - US
2
39
1
Mash
8% - Biscuit Malt - BE
0.5
36
23
Mash
8% - Flaked Oats - US
0.5
37
1
Mash
8% - Carapils - DE
0.5
33
2
Mash
8% - Lactose - Milk Sugar - US
0.5
41
1
Late
Hops
Northern Brewer
0.5
Pellet
Boil
60 min(s)
9
28.7
Northern Brewer
0.5
Pellet
Boil
10 min(s)
9
10.4
Fuggles
0.5
Pellet
FlameOut
0 min(s)
4.8
0.0
Fuggles
0.5
Pellet
DryHop
10 day(s)
4.8
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Starbucks Dark Roast Cold Brew
48
floz
Bottle
Vanilla Paste
1
tsp
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.Heat 6 quarts water to 165. Using a brew bag mash all grains for 60 minutes at 152
2.Sparge grains with 4 qts 170 degree water
3.Bring wort to a boil and add 1/2 oz Northern Brewer hops for 60 minutes
4.At 50 minutes, add 1/2 oz Northern Brewer hops
5.At 50 minutes, add 8oz lactose
6.At flame-out, dry hop 1/2oz Fruggles hops for 10 minutes
7.Add 48 floz Starbuck's Dark Roast Coldbrew to fermenter then slowly add wort. Top with enough ice water to make 2.5 gallons, Chill to 80 degrees in ice bath.
8.At Day 10, add 1/2 oz Fruggles hops in sterilized bag
9.Bottling Day, add 1 tsp Vanilla paste to priming slurry. Adjust vanilla to taste.
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