HOMEBREW RECIPES For the homebrewer recipes: Rob Sterkel VIENNA COFFEE LAGER 5 gallon, Partial Mash Recipe 1 lb. Vienna Malt .5 lb. Dark Munich Malt (10L) .25 lb. Malted Wheat 1 lb. Pilsner Malt COFFEE 1 oz. Perle Pellet Hops (60 min.) Amber Liquid Malt Extract4 lbs. STOUT .5 oz. Spalt Pellet Hops (20 min.) Hallertauer Pellet Hops (20 min.).5 oz. 5 gallon, All-Grain Recipe 1/2 tsp. Irish Moss or 1 Whirfloc Tablet (10 min.) 8 lbs. 2-Row Pale Malt 1 pack Wyeast 2308 Munich Lager .25 lb. Hugh Baird Crystal Malt (50°L) or pack of Dry Lager Yeast .25 lb. Hugh Baird Chocolate Malt 3/4 Cup Corn Sugar if Bottle Conditioning .50 lb. Hugh Baird Roasted Barley .125 lb. Coarsely Cracked Light-Roast Coffee Beans .50 lb. Weyermann Carafa III 4 oz. Nugget Hops (60 min.) Procedure: • Heat 1.5 gallons of water to 162°F, crush .50 oz. Cascade Hop (45 min.) grains and place in a mesh bag. Place 1 Vial White Labs WLP001 Yeast (California Ale) the grain bag in the heated water. The mash should settle around 152°. Hold that 1/2 tsp. Irish Moss or 1 Whirfloc Tablet (10 min.) temperature for 60 minutes, then rinse bag 3/4 Cup Corn Sugar for Priming with two gallons 170° water. Add extract syrup and bring to a boil for 60 minutes, 21 oz. Fresh Brewed Coffee making hop additions. Procedure: • Remove from heat and add coffee beans, • Mash grains at 155-158° for 60 steeping at least 15 minutes. minutes, then sparge with 170° water. • After cooling, transfer to fermenter and Boil for 60 minutes making hop top off with water to reach 5 gallons. Pitch additions. yeast when the temperature is near 70°. • After cooling, transfer to fermenter. Ferment at 65-67°. Pitch yeast when the temperature is near 70°. Ferment at 65-67°. • Keg, chill and carbonate, or bottle with priming sugar and let condition at • Chill as cool as possible and add room temperature for three weeks before coffee. Keg, chill and carbonate, refrigerating. or bottle with priming sugar and let condition at room temperature for three Comments: weeks before refrigerating. Coffee in a lager seemed strange, but the short contact time of the Comments: beans keeps the coffee character in A simple, straight forward coffee balance with the malt flavor. beer in a common combination, a good Stout. OG 1.050 FG 1.011 OG 1.052 FG 1.014 39:
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