Coffee Bourbon Stout
This rich, decadent coffee bourbon stout is a real treat. Sure to please, the dark roasted malts from the American Power along with the Brown Ale are smoothed out with creamy dextrose, and topped off with delicious Tennessee Bourbon and vanilla. Use the yeast under the lid, and add an extra packet of Ale yeast.
Cost: 35
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.5 kg Brick Road American Porter
- 1.5 kg Brick Road Brown Ale
- 500 g Lactose
- 1 bottle Essencia Tennessee Bourbon Essence
- 6 shots Espresso coffee
- 1 pod Vanilla
- 1 pkt US05 Yeast
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
- Soften the malt cans in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L for approx. 5.3% ABV. Add the lactose and stir in. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 9 - 22 degrees celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ideally ferment at 18-22 degrees Celcius for 10 - 14 days.
- On Day 6, add the espresso shots and the Essencia Tennessee Bourbon Essence. Add the split vanilla pod in a hop bag and infuse for 48 hours.
- After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
