Recipe Type: All Grain Yeast: Wyeast Thames Valley Ale (1275) Yeast Starter: None Additional Yeast or Yeast Starter: None Batch Size (Gallons): 5.5 Original Gravity: 1.061 Final Gravity: 1.018 IBU: 26.6 Boiling Time (Minutes): 60 Color: 45 Primary Fermentation (# of Days & Temp): 10 @ 65 Secondary Fermentation (# of Days & Temp): 5 @ 65 Tasting Notes: The aroma at bottling was coffee, chocolate, roast, pumpkin pie, then cinnamon.
Wanted to make a Pumpkin Latte taste in a beer. Started with a concept of a milk stout and added everything below in order to make what I envisioned.
1.5 lbs Lactose @ 10 min
1 tsp Pumpkin Spice @ 1 min
1 tsp Cinnamon @ 1 min
6 oz Newman's Own French Roast Whole Bean Coffee for 24 hours in the secondary
1 tsp Pumpkin Spice/Cinnamon mixture tea @ bottling
Taste was sweet but balanced perfectly with the bitterness, coffee up front, roasty chocolate, then pumpkin pie and cinnamon flavors.
It turned out tasty. I will say this though, you may want to cut out the coffee. That actually dominated the flavor. If you want the pumpkin taste, don't add the coffee. The chocolate malt will give you just enough of that flavor by itself.
Or, you can try the cold brew method. That way you can regulate exactly how much coffee flavor you wish to add to the beer.
All-Grain - Pumpkin Spiced Mocha-Latte
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