Bobspresso Delight

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Revision as of 13:06, 2 July 2023 by James Wilson (talk | contribs) (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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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 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.