The Hero with a Thousand Faces -
Why do we keep telling the same stories over and over?
|
Saturday, 11 August 2018
quote [ DIYsake brewing ]
Wanted to make a Sake brewing post while I’m doing it.
Probably going to add photos of each step in the comments here. Or I might just make individual posts and try to carry over all the links.
|
lilmookieesquire said @ 6:15am GMT on 12th August
I made a really good espresso stout (I don't even like stout) that I low key sold in a restaurant and people paid for and liked. Lemmie try to find the recipe. I think it's on my phone...
lilmookieesquire said @ 6:17am GMT on 12th August
I made a really good espresso stout (I don't even like stout) that I low key sold in a restaurant and people paid for and liked. Lemmie try to find the recipe. I think it's on my phone...
http://www.craftedpours.com/homebrew-recipe/coffee-milk-stout-homebrew-recipe
lilmookieesquire said @ 6:19am GMT on 12th August
I made a really good espresso stout (I don't even like stout) that I low key sold in a restaurant and people paid for and liked. Lemmie try to find the recipe. I think it's on my phone...
http://www.craftedpours.com/homebrew-recipe/coffee-milk-stout-homebrew-recipe
Site is dead. Wayback machine says:
Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Coffee Milk Stout
Target ABV: 5.5%
Target IBUs: 28
Recipe Type: Stout Recipe
Overall
4.5/ 5
User Rating
157 total ratings
5
Posted February 10, 2014 by Crafted Pours
RECIPE
All Grain Coffee Milk Stout Recipe
Profile: Rich and creamy stout, with flavors similar to a latte, except with alcohol. Smooth flavors of fresh coffee, roasted malts, nutty malts, and dark caramel. Moderate hop bitterness. Brewed with lactose milk sugar, cold-brewed coffee, and a small portion of oats.
Ingredients:
Malts
8 lbs Maris Otter
8 oz. Roasted Barley
6 oz. Chocolate Malt
4 oz. Flaked Oats
3 oz. Special B Malt
2 oz. Black Patent
Hops
1 oz. Columbus 15%a, 60 minutes
Yeast: White Labs WLP001 California Yeast or Wyeast 1056 American Ale
Other: 12 oz. lactose milk sugar, 24 ounces of cold-brewed coffee
Instructions:
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above. Add lactose sugar and coffee for the final 5 minutes of the boil.
Ferment at 65-67 degrees.
Rack to keg or secondary and age for 4-5 weeks. If you have a home nitrogen system, this is a perfect beer to pour through it.
lilmookieesquire said @ 6:20am GMT on 12th August
I made a really good espresso stout (I don't even like stout) that I low key sold in a restaurant and people paid for and liked. Lemmie try to find the recipe. I think it's on my phone...
http://www.craftedpours.com/homebrew-recipe/coffee-milk-stout-homebrew-recipe
Site is dead. Wayback machine recipe is:
<-- Entry / Current Comment
lilmookieesquire said @ 6:15am GMT on 12th August
I made a really good espresso stout (I don't even like stout) that I low key sold in a restaurant and people paid for and liked. Lemmie try to find the recipe. I think it's on my phone...
http://www.craftedpours.com/homebrew-recipe/coffee-milk-stout-homebrew-recipe
Site is dead. Wayback machine recipe is:
4lbs koji rice
4teaspoons Morton’s salt substitute
5 teaspoons lactic acid
5 pinches of Epson Salt
Just under 4 teaspoon of yeast nutrients