James Wilson: Created page with "'''By Joe Hickey''' Recipe is part of Recipe Index '''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer''' Judges at the LAB Open were very impressed with the coffee character in this beer as it is hard to achieve, needing the right kind of coffee. This used El Salvador beans from HasBean, although look for beans with chocolate/cocoa flavour descriptors. == Awards == ''' LAB Open 2023 (Hammerton Brewery, 14/5/2023)''' 2nd - Fruit, Spice and Vegetabl..."

2023-07-02T13:06:00Z

Created page with "<big>'''By Joe Hickey'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer''' Judges at the LAB Open were very impressed with the coffee character in this beer as it is hard to achieve, needing the right kind of coffee. This used El Salvador beans from HasBean, although look for beans with chocolate/cocoa flavour descriptors. == Awards == ''' LAB Open 2023 (Hammerton Brewery, 14/5/2023)''' 2nd - Fruit, Spice and Vegetabl..."

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<big>'''By Joe Hickey'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer'''

Judges at the LAB Open were very impressed with the coffee character in this beer as it is hard to achieve, needing the right kind of coffee. This used El Salvador beans from HasBean, although look for beans with chocolate/cocoa flavour descriptors.

== Awards ==
''' LAB Open 2023 (Hammerton Brewery, 14/5/2023)'''

2nd - Fruit, Spice and Vegetable Beer

== Measures ==
* IBU 53
* ABV 5.8%
* OG 1.062
* FG 1.018
* EBC 80
* 33 boil volume.
* 25 litre batch.

== Ingredients ==
=== Water ===
* Ca2+ 122
* Mg2+ 10
* Na+ 26
* Cl- 78
* SO4- 93
* HCO3- 198

=== Malt ===
* 5 kg (78.7%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
* 250 g (3.9%) — Weyermann Carafa Special I — Grain — 900 EBC
* 250 g (3.9%) — Weyermann Roasted Barley — Grain — 1300 EBC
* 200 g (3.2%) — Weyermann Caramunich I — Grain — 101 EBC
* 200 g (3.2%) — Crisp Light Crystal 150 — Grain — 170 EBC
* 150 g (2.4%) — Crisp Chocolate Malt — Grain — 1045 EBC
* 300 g (4.7%) — ASDA Rolled Oats — Adjunct — 2.6 EBC

=== Hops ===
* 24 g (41 IBU) — Magnum 17.3% — Boil — 80 min
* 23 g (11 IBU) — Cascade 5.3% — Boil — 45 min
* 23 g (2 IBU) — Cascade 5.3% — Aroma — 20 min hopstand @ 80 °C

=== Adjuncts ===
* 100 g — Cacao Nib/Vanilla tincture (see below) — Secondary
* 100 g — Coffee beans — Secondary

=== Yeast ===
* Wyeast Labs 1084 Irish Ale, 2 litre starter

== Process ==
=== Mash ===
* Strike Temp — 72.6 °C
* Temperature — 68 °C — 60 min
* Mash Out — 75 °C — 10 min

=== Boil ===
* 80 minute boil

=== Ferment ===
* Primary — 18 °C — 7 days
* Rest — 21 °C — 2 days
* Add coffee beans — 21 °C — 1 days
* Cold crash — 2 °C — 3 days
* Rack & condition — 12 °C — 35 days

Make tincture of 100g caoco nibs in sprit and add with whole coffee beans after fermentation finishes, day 4 or 5. Hold at 20C for 1 day then crash to 5C for 3 days.

=== Tincture ===
* 180ml Vodka
* 1 Vanilla Bean, split and scraped
* 100g Cacao Nibs (roasted is better)

Mix the vodka and vanilla bean (and parts) in a tight sealing jar like a jelly jar or mason jar. Shake every day, several times, for 7 days or stick on a stir plate.
Add the nibs for another 4 days, continue to shake
Strain the nibs and vanilla out of the dark extract.

[[Category:Recipes]]

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