Taxman Brewing wort share for Sat, 2Mar2019
Started with 6gal of unhopped Gold Standard (Blonde ale) wort
1.057 OG expected.
Measured OG= 1.064
2oz course ground coffee at flameout
target 21 IBU
Measured FG= 1.010 (Estimated 7% ABV)
Fermentables
98% - mash
14
30
3
Mash
2% - Lactose - Milk Sugar - US
0.25
41
1
Late
Hops
Centennial
0.4
Pellet
Boil
60 min(s)
9.8
13.0
Centennial
0.4
Pellet
Boil
20 min(s)
9.8
7.9
Centennial
0.5
Pellet
Boil
5 min(s)
9.8
3.2
Citra
0.5
Pellet
Boil
5 min(s)
14
4.6
Centennial
1
Pellet
DryHop
0 day(s)
9.8
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Clarity Ferm
1
each
Boil
Irish Moss
1
tsp
Boil
Coffee
2
oz
FlameOut
Coffee
4
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.After fermentation, rack to keg and cold crash
2.Dry hop with 0.5oz Centennial hops 3 days
3.Dry bean with 2oz course crushed coffee beans for 24hrs
4.Add 1/4# lactose (boiled in minimal amount of water)
5.Dry hop with 0.5oz Centennial hops 1 day
6.Dry bean with 2oz course crushed coffee beans for 24hrs
Added lactose after initial tasting to bring out creamy notes.
Coffee aroma hits like a sledge hammer- exactly what I wanted. Blends very well with hop profile. Lactose adds light vanilla character and really helps to balance beer.
Comments
Coffee used was Tinker coffee's Ethiopian Keramo- washed medium roast coffee.
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https://brewgr.com/Media/img/mug/6_d.jpg
https://brewgr.com/Media/img/mug/6_t.jpg
Coffee used was Tinker coffee's Ethiopian Keramo- washed medium roast coffee.
4/18/2019 6:26:37 PM