From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed January 16, 2018
|Info:||A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.
Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.
Recipe inspired from the Jan / Feb 2009 issue of BYO re-calculated for 10 gallons.
|16.00 pounds||LME - Light||66% of grist|
|16.00 pounds||Total Extract Weight||66% of grist|
|2.75 pounds||Flaked Oats||11.3% of grist|
|2.00 pounds||American Chocolate Malt||8.2% of grist|
|1.50 pounds||American Roasted Barley||6.2% of grist|
|1.00 pounds||German Carafa III De-Husked Malt||4.1% of grist|
|1.00 pounds||Crystal Malt 120L||4.1% of grist|
|8.25 pounds||Total Grain Weight||34% of grist|
|3 oz||Chocolate, Unsweetened Baking @ 5 minutes|
|5 oz||Chocolate, Dark Bittersweet @ 5 minutes|
|4 oz||Coffee, Sumatran @ 5 minutes|
|4 oz||Coffee, Kona @ 0 minutes|
Nugget 13.00% Pellets @ 60 minutes
Glacier 6.3% Pellets @ 30 minutes
|1.00 ounces|| Glacier 6.3% Pellets @ 0 minutes
|4.00 ounces||Total Hop Weight||38.6 AAUs|
|Wyeast American Ale - #1056 — Liquid|
Steep crushed grain in 4 gallons of water at 155°F for 30 minutes. Remove grains from the wort and rinse with 1 gallon of hot water. Add the liquid and dried malt extract and bring to boil. Add the hops, Irish moss (1 tsp @ 15 min remaining), and yeast nutrient (1 tsp @ 15 min remaining) as per the schedule. Add the Sumatran coffee and the chocolate varieties at the end of the boil. Add the wort to 4 gallons of cold water in a sanitized fermenter and top off with cold water up to 10 gallons. Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68°F. Hold at the temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
|Primary:||4 days @ 68° F|
|Secondary:||17 days @ 68° F|
|Original Gravity:||1.081 / 19.6° P|