Beer of the Month Program
November – Coffee’s for Closers – $26.99
One of the best parts about making beer (aside from drinking it) is the social aspect. Brewers love to swap recipes, discuss what well or horribly wrong in their brews. We thought it would be a fun idea to start a beer conversation here. We’re going to make a beer every month here and encourage other brewers to make it as well. In the end, we’re hoping we can share our opinions and experiences with the recipe and crowd-source some improvements. The recipes will be easy to make and we will gladly assist new home brewers in the production of these beers. They will all be 5.5 gallons in size. We find that after fermenting and racking a 5.5 gallon batch turns into a standard 5 gallon batch pretty quickly.
At the start of every month we will post the recipe in store, as well as on our website, Facebook, Instagram, and Twitter. We will also have a set price for the recipe that will include a discount of up to 25%!
Coffee’s for Closers
Coffee Stout – 5.5 Gal – OG 1.061 – FG 1.018 – ABV 5.6% – IBU 48 – SRM 33
Oh boy, we have been sitting on this recipe for sometime. Waiting for the perfect moment to release this. This is a full bodied, malty, powerful stout. The kicker is that we have taken a good stout and raised it up a few notches with 6 shot of espresso.
What’s with the Name?
If you have never seen the movie Glengarry Glen Ross, then stop reading this and go watch it! OR, watch the Youtube scene below that our beer is referencing. Please note, this scene is NSFW to the max, lots and lots of adult and uncomfortable language.
That is one hell of a scene! The rest of the movie is great too and we definitely recommend watching it. After watching that, how could you not want to make that beer? Do we have your attention?
Ingredients (All available at our shop)
- Maris Otter x 8.5lbs
- Flaked Oats x 1lb
- Crystal Medium x 1lb
- Coffee (Brown) Malt x 0.75lb
- Chocolate Malt x 0.4lb
- Magnum (12% Alpha Acid) – 1oz @ 60 minutes
- Crystal (4% A.A.) – 1oz @ 20 minutes
- Crystal (4% A.A.) – 1oz @ 5 minutes
- US-05 (11.5g)
- ESPRESSO – 6 ounces, or a pot of dark roast coffee
- Irish Moss (1 tsp for last 15 minutes of boil)
- Dry Malt Extract (150-170g for priming at bottling)
Required Equipment (All sold at our shop too!)
8 Gallon (or larger) brewpot – $79-$160
5 or 6 gallon carboy for fermenting/aging – $35-$45
Fermenting/Bottling pail – $20-$30
#6.5 rubber bung and 3 piece airlock – $3.50
Hydrometer – $12
Autosiphon with tubing – $23
Starsan (sanitizer) – $10
Brewing Bag (re-usable) – $7-$10
Thermometer – $10-$20
Later on -> Bottles/Growlers/Kegs (contact us for some great ideas.)
We’re going to be producing this beer with the Brew-in-a-Bag (BIAB) method. We believe it is an easy, and cost effective way to make great all grain beer. These instructions are also catered to novice brewers. Please feel free to contact us if you have any questions.
Mashing -> converting the grain into a fermentable liquid.
- Bring 6 gallons of water in your brew pot to 168°F. This is our strike temperature.
- Wrap the muslin/nylon bag around the brew pot and slowly pour all the milled grains into the bag. Stir them in while adding to prevent clumps. The addition of grain should drop the temperature down to 150-155°F.
- We want to mash the grain at 154°F for 60 minutes. It is very important to hold the temperature at 154°F. If the temperature rises above 155°F it could make it significantly harder to ferment later.
- Most brew pots will be able to maintain 154°F without adding heat, if it drops add more heat to bring it up.
- After 60 minutes, bring the temperature of the mashing grain up to 170°F and hold for 10 minutes. This is our mash out.
- Time to remove the grain. Lift the bag full of grain out of the brew pot. Let the liquid in the bag dribble into your wort. Once that is done, put the bag inside of a brewing pail. There might still be some sugar on the grain that we’ll want to extract.
- Your brew pot will likely have about 4-5 gallons of water left in it, be sure that it is at 6 gallons for the next stage.
- *tip* we like to try eating a bit of the grain at this stage. If it tastes sweet then there is still sugar that needs to come off, if it tastes neutral then the majority of the fermentable sugar has been extracted.
Boiling -> Hop addition time
- Bring 6 gallons of your wort to a rolling boil. Time to add hops. The total boil for this will be 60 minutes.
- Add the 1oz of Magnum and start a timer for 60 minutes. All the while keeping the wort at a rolling boil.
- Keep an eye on the brew at all times, a boil over could be disastrous!
- With 20 minutes left, add an ounce of Crystal hops
- With 15 minutes left, add 1 tsp of Irish Moss, and if you’re using an immersion wort chiller, add that too!
- With 5 minutes left, add the final ounce of Crystal hops
- When your timer goes off, take the pot off of heat, and try to get the temperature down to 72°F as quick as possible.
- We love using a wort chiller for this, it can get the beer down to temperature in 20-30 minutes. Otherwise, you can immerse the brew pot in an ice bath, or wait it out. The longer it takes, the greater the risk of infection
Fermentation -> Turning the wort into beer
- After the boil is done it is time to be extra careful in regards to sanitation. We recommend using a no-rinse sanitizer called Starsan. Mix ¼ tsp of it with water in a 500ml spray bottle. Before we touch any part of the beer we spray it with Starsan.
- Transfer the cooled wort into your fermenting pail or carboy. Run it though a strainer to catch any hop or grain residue.
- It is also an important time to take a hydrometer reading. It should be around 1.061 give or take a few points.
- Your choice of fermentation vessel is important. During primary fermentation, it will bubble up quite a bit, you want to be sure there is airspace for it to work away. Otherwise the pressure of it will push out the airlock. A 6 gallon carboy or pail would be large enough to ferment a 5 gallon batch.
- Once the beer is in the fermenter. Open the US-05 yeast and pour it in. Put the bung and airlock in the hole (make sure there is water filled up to the line in the airlock). If using a pail, make sure the lid is sealed tight.
- After 10 days have passed, take a hydrometer reading. It should be somewhere between 1.015-1.019
- Rack the beer into a 5 or 6 gallon carboy (this is called secondary). Place the beer somewhere cool if possible. We like to chill it around 1°C. A cooler temperature will help clarify the beer
*Now for the COFFEE*
- After racking the beer into secondary. Add 6oz of fresh espresso into the carboy. Alternatively, a pot of STRONG coffee can be added. As a last resort, you can always visit your local coffee shop and purchase the 6oz of fresh espresso from them.
- Don’t feel like adding coffee? No problem at all, this beer is great with and without. For a fun experiment you could split the batch in two and do one with the coffee addition and one without.
- Let the coffee sit in secondary for 5 days, the it is time to bottle/keg.
Bottling -> We’re getting close to Beer Time now.
- After the 5 days of secondary have passed, rack the now fermented and clarified beer into your bucket.
- At the same time, mix the 150g of dry malt extract (you can use dextrose too) with 300ml of boiling water and add to the beer. Stir it in VERY gently.
- Rack the beer into your bottles or growlers. Then, let them sit for 2 weeks at room temperature. Chill and enjoy!