NickinWI
Active Member
It's about 6 months until the deep dark embrace of midwinter in Wisconsin takes ahold of us in it's icy grip. And I'm wanting to brew something to spread warmth and cheer!
There are a great many delicious BA Stouts with coffee, but PM happens to be one of my favorites. Not over the top syrupy or tooo high alcohol, not awfully bitter either. It's very drinkable, pretty smooth mouth feel, very well balanced. Hint of vanilla and great coffee nose - not over powering, but you don't have to search hard for it.
All I've been able to gather about the beer is that it is made with a base recipe of their Satin Solstice Stout. It's 8.5% ABV and at the brewery they use 1.5 lbs of cold pressed coffee per barrel, then they age it on bourbon barrels.
Central Waters doesn't give out info on their recipes, I tried.
I'm planning on brewing it Sunday for the first time as a 5 gallon All-Grain batch, BIAB. I'd appreciate any thoughts/feedback on the recipe.
I plan on using Nugget for my bittering hop because that's what I'm growing in my garden.
No aroma hops since it is barrel aged for a long time, the hop aroma shouldn't be very present.
Mash temp of 151 for good fermentability, and light body.
After reading a bunch of recipes I've put this together:
http://www.brewersfriend.com/homebrew/recipe/view/55376/central-waters-peruvian-morning-clone
5 US Gallons
Fermentables:
14 lb American Pale 2-row
1 lb Toasted Flaked Oats
1 lb UK Coffee Malt
.5 lb American Black Malt
.5 lb American Caramel 80L
.5 lb English Chocolate Malt
.5 lb English Roasted Barley
Hops
2.0 oz Nugget 10% aa (90 mins)
80 minute mash at 151F, mashout 10 minutes at 168F. Rinse grains with 1.5 gallons water over brew kettle, and squeeze grains.
Boil 90 minutes
IBU 74
SRM 40
OG 1.091
FG predicted 1.025
ABV predicted 8.59%
Assumed efficiency 70%
Ferment with 2 packets of Safale S-04 for 2 weeks
Soak 2 oz Medium-plus toast American oak cubes in 8 oz bourbon for 1 day. Prepare cold-pressed coffee with 2.5 oz of coffee
Soak ground coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood cubes to secondary.
Rack fermented stout onto this mixture and condition in secondary at 55-65F for 2-6 mos.
Thoughts? Feedback? This is my first recipe, appreciate the help!
There are a great many delicious BA Stouts with coffee, but PM happens to be one of my favorites. Not over the top syrupy or tooo high alcohol, not awfully bitter either. It's very drinkable, pretty smooth mouth feel, very well balanced. Hint of vanilla and great coffee nose - not over powering, but you don't have to search hard for it.
All I've been able to gather about the beer is that it is made with a base recipe of their Satin Solstice Stout. It's 8.5% ABV and at the brewery they use 1.5 lbs of cold pressed coffee per barrel, then they age it on bourbon barrels.
Central Waters doesn't give out info on their recipes, I tried.
I'm planning on brewing it Sunday for the first time as a 5 gallon All-Grain batch, BIAB. I'd appreciate any thoughts/feedback on the recipe.
I plan on using Nugget for my bittering hop because that's what I'm growing in my garden.
No aroma hops since it is barrel aged for a long time, the hop aroma shouldn't be very present.
Mash temp of 151 for good fermentability, and light body.
After reading a bunch of recipes I've put this together:
http://www.brewersfriend.com/homebrew/recipe/view/55376/central-waters-peruvian-morning-clone
5 US Gallons
Fermentables:
14 lb American Pale 2-row
1 lb Toasted Flaked Oats
1 lb UK Coffee Malt
.5 lb American Black Malt
.5 lb American Caramel 80L
.5 lb English Chocolate Malt
.5 lb English Roasted Barley
Hops
2.0 oz Nugget 10% aa (90 mins)
80 minute mash at 151F, mashout 10 minutes at 168F. Rinse grains with 1.5 gallons water over brew kettle, and squeeze grains.
Boil 90 minutes
IBU 74
SRM 40
OG 1.091
FG predicted 1.025
ABV predicted 8.59%
Assumed efficiency 70%
Ferment with 2 packets of Safale S-04 for 2 weeks
Soak 2 oz Medium-plus toast American oak cubes in 8 oz bourbon for 1 day. Prepare cold-pressed coffee with 2.5 oz of coffee
Soak ground coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood cubes to secondary.
Rack fermented stout onto this mixture and condition in secondary at 55-65F for 2-6 mos.
Thoughts? Feedback? This is my first recipe, appreciate the help!