Tuesday, June 25, 2013

Sweet Stout

I'm looking to model a beer after Cigar City's Cafe Con Leche.  Basically I'm looking for a sweet stout with a thick mouthfeel that I can add coffee to before bottling.  Their head brewer talks about it here in this blog post with the most important thing being "a ridiculous amount of caramel malts".  I went online to find some sweet stout recipes and then tinkered with them adding a heavy hand of caramel malts.

3 Gallon batch:

6 lb Marris Otter
0.5 lb Chocolate Malt
0.5 lb Dehusked Carafa III
0.25 lb Caramel 120
0.25 lb Caramel 80
0.25 lb Caramel 40
0.25 lb Caramel 20

0.75 oz EKG (60 min)
0.25 oz Columbus (60 min)

Mash at 158F.  Sparge at 168F.

Ferment with WLP005 at 62F and let it rise.

46 IBU
OG 1.064
FG 1.029

Add coffee beans for 48 hours before bottling.

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