Notes
On brew day, begin soaking vanilla and nibs in a shallow container with just enough neutral vodka to cover.
At 1 week into fermentation, pour coffee beans (whole) into a large muslin bag and "steep" in the fermenter. At the same time, pour the entire vanilla/nibs mixture into the fermenter.
Remove the muslin bag with coffee beans after a few days when the coffee flavor reaches your preferred strength.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 6.00 lb |
Maris Otter (UK) |
Mash |
52.17% |
| 2.00 lb |
Flaked Oat (US) |
Mash |
17.39% |
| 2.00 lb |
Flaked Barley (US) |
Mash |
17.39% |
| 0.50 lb |
Biscuit (BE) |
Mash |
4.35% |
| 0.50 lb |
Caramel/Crystal 20L (US) |
Mash |
4.35% |
| 0.50 lb |
Oak Smoked Wheat Malt (DE) |
Mash |
4.35% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 2.00 oz |
Willamette - Pellet |
Boil |
60 Minute(s) |
4.8% |
36.35 |
Yeast
| Name |
Attenuation |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Cacao Nibs, Cocoa |
4.00 oz |
Secondary |
7 Day(s) |
| Vanilla Bean |
2.00 each |
Secondary |
7 Day(s) |
| Coffee Beans (whole) |
4.00 oz |
Primary |
7 Day(s) |
Mash Schedule
| Temperature |
Time |
| 156 F |
90 Minutes |
| 168 F |
20 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
21 Day(s) |
Got a question? Be the first to leave a comment on this recipe.