Cottage Coffee Stout Beer Recipe
Category Stout
Recipe Type Extract
Sweet stout with a chocolate aroma and a well balanced low hopped smooth coffee taste.
Fermentables
3.0 kg Dark Malt Extract (2 cans x 3.3 lbs)
1.0 Lbs Crystal Malt
0.5 Lbs Chocolate Malt
0.5 Lbs Black Patent Malt
1.25 Cup Light DME (priming)
Hops
1.0 Oz Kent Golding 5.5% AA (bittering)
0.5 Oz Fuggles 4.7% AA (bittering)
0.5 Oz Fuggles (flavoring)
Other
0.5 Lbs Lactose
0.5 Lbs Hawaiian Chocolate Coffee Beans crushed not ground (or your favorite java blend)
Yeast Wyeast #1084 Irish Ale
Procedure Steep grains in 1 1/2 gal water at 155 F for 15-20 min. Remove and sparge grains with 1/2 gal water bringing brew to 2 gal total. Stir in malt extract and bittering hops boil 1 hour. Dissolve lactose in 1 quart water. Add flavor hops and lactose last 15 min of boil. After full boil remove from heat and steep coffee beans for 15-20 min. Cool wort and pitch yeast. Ferment in primary 5 days, secondary 15 days. Bottle using DME and condition 4-6 weeks. Enjoy.
Countryside Ginger
Category Spiced Beers
Recipe Type Extract
Fermentables
2 can Muntons spray-dried plain light malt (Unhopped)
1 lbs crystal malt (40L) cracked
1 oz Light dried malt (to prime)
Hops
1 oz Saaz hop pellets (boil)
1 oz Hallertauer hop pellets (finishing)
Other
3 oz fresh ginger coarse-grated (boil)
1 tsp Irish moss
1 oz fresh ginger coarse-grated (finishing)
Yeast Coopers Brewery ale yeast 1 pkg. (7 gms) dry
Procedure Put crystal malt into a hop bag, and fill large stew pot > full of cool water. Heat to about 1700 F. Remove the grains. Add dry malt, 3 ounces ginger and Saaz hops. Boil for one hour.
At 45 minutes, (15 minutes before end) add Irish moss.
At 50 minutes, (10 minutes before end) add Hallertauer hops and rest of ginger.
Sparge to another large stew pot and back to original to remove grains and hops.
Sparge to 5 gallon fermenter = full of cool water and pitch yeast.
Cranbeery Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
5 lbs pale malt extract syrup
1 lbs corn sugar
6 lbs cranberries
Hops
2 oz Hallertauer hops (boil)
.5 oz Hallertauer hops (finish)
Yeast ale yeast
Procedure Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks.
Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
1 can Munton & Fison extra light unhopped extract
.5 lbs 40 L crystal malt
.5 lbs barley flakes
.5 lbs corn sugar
6 12-ounce bags of cranberries, juiced with pulp
Hops
1 oz Saaz (4.2% alpha) 1 hour boil
.75 oz Willamette 1 minute boil
Yeast Wyeast 1056 (Chico)
Procedure Cranberry juice and pulp were steeped with boiled and slightly cooled water a nd small amount of post-boil (and pre-chill) wort for about 10 minutes, then strained into carboy.
Escaped pulp required use of a panty-hose (clean and sanitized) strainer over racking.
Cranberry Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
5 lbs light malt extract
1 lbs sugar
3 lbs pureed frozen Cranberries
Hops
1--1/4 oz Fuggles (Boiling 30 minutes)
.75 oz Fuggles (Finishing 10 minutes)
Other
.75 cup brown sugar for priming
Yeast Munton & Fison Dry Ale yeast
Procedure I used a little under 3 pounds of frozen cranberries and pureed them right before adding to the wort right after turning off the heat. Their semi-frozen state brought the boil straight down. I had a strainer over the funnel hole and would let the wort drip through it. Then I would press it a bit with the ladling spoon and scoop it out into a bowl. This took a little while, and some of the wort was left behind in the saturated cranberries (I used hop bags and grain sacks so that there wasn't a lot of other stuff). But I topped it off with some tap water (gasp!) and got a nice two cases out of it.
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