Substitute 1.5 quarts of Bryer's Fat Free vanilla ice cream for the lactose if desired. Add at 10 minutes left in the boil along with the brown sugar.
Add the cold-steeped coffee to the secondary. For flavor, that's the way to go.
|10.50 pounds||British Maris Otter Pale Malt||67.3%|
|1.20 pounds||British Dark Crystal Malt||7.7%|
|1.20 pounds||American Victory Malt||7.7%|
|1.20 pounds||Flaked Barley||7.7%|
|0.60 pounds||British Chocolate Malt||3.8%|
|0.60 pounds||British Roasted Barley||3.8%|
|0.15 pounds||American Black Barley||1%|
|0.15 pounds||German Carafa III De-Husked Malt||1%|
|15.60 pounds||Total Grain Weight||100%|
|1.00 pounds||Lactose (Milk Sugar)|
|1.00 pounds||Brown Sugar, Dark|
|2 pods||Vanilla Bean|
|12 oz||Coffee - Cold Extracted|
|0.70 ounces||Bravo||90 min||15.4%|
|2.00 ounces||Kent Golding||30 min||4.5%|
|2.70 ounces||Total Hop Weight|
|London Ale||White Labs||WLP013||2000 ml|
Mash profile for most well-modified malts.
|1||Mash In||60 min.||154°F||
Add 70% of mash water at 166° F / 74° C
|2||Mash Out||10 min.||168°F||
Add 30% of mash water at 197° F / 92° C
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
For cold brewing coffee ... as a general rule, 1/3 cup of course-ground coffee per 12 ounces of water. For this beer, add 1/3 cup of course-ground espresso roast (or another dark roast such as French roast) to 12 ounces of water in a sanitized container. Steep for at least 12 hours in the refrigerator. Strain into another sanitized vessel and add to secondary along with the vanilla.
|Strike Water Amount:||5.2|
|Strike Water Temperature:|
|Sparge Water Amount:||4.2|
|Sparge Water Temperature:|
|OG:||1.088 / 21.1° P|
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