Notes: Bruker Carafa III i stedet for debittered malt (skallet skal være fjernet for å få mindre tanniner og rundere smak - som med debittered malt).
10 gram eikechips legges i 0,25 dl Jim Beam Bourbon Whiskey i 3-4 dager.
Kaldbrygget kaffe med 60 gram kaffe per liter vann.
Tilsett 60 gram (0,6 dl) kaldbrygget kaffe (jeg brukte kaffe fra Honduras, bønnetyper Pacas og Catuai)
Fra https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months. |
