Mashed In Blog

Recipe: Cold Brewed Coffee May 21, 2016 16:24

 

I know I know, this isn't a beer recipe...however, a nice cold brewed coffee can be just as refreshing! And you likely have most of the gear you need to make it already!

Here's what you need for this process:

  • Brew Bag (luckily, I know just where to find one!)
  • A bucket OR cooler (we recommend the ClearBrew 32L Fermentation Pail and lid)
  • 19 liters of Water
  • 1900 grams of Ground Coffee Beans
  • Sanitizer

For our process, we made a cold brewed coffee "concentrate" if you will, a stronger version that you dilute with water/milk upon serving.  We used approx 1.9kg of ground coffee beans to 19L of water, a 1:10 ratio.

Step 1: Weigh out your beans!

Cold Brewed Coffee DIY

Step 2: Grind 'em up if they aren't ground already, with a medium to course grind. We used the 9-L setting on our Baratza Vario Grinder. 

Cold Brewed Coffee Instructions

Cold Brewed Coffee How To

Step 3: Get your bucket or cooler ready! We sanitized the bucket, lid and brew bag with Starsan before filling, just to be safe.

Cold Brewed Coffee How to

Step 4: Pour in half of the water and pour in ground coffee beans, stirring them in really well. Continue pouring the rest of the water in, giving it another good stir. We used an 18.9L jug of reverse osmosis water.

Cold Brewed Coffee At Home

Cold Brewed Coffee

Step 5: Put a lid on it! No really, put the lid to your bucket or cooler and leave it for 16-24 hours.

Cold Brewed Coffee Instructions

 Step 6: Remove bag with the coffee grinds, and drain (or pour if you don't have your bucket/cooler geared up with a drainage spout) into your keg.  

Chill keg and serve, diluting to preferred strength in the glass with water or milk.

Enjoy! 

 


Recipe: Quick (Kettle) Soured Berliner Weisse January 10, 2016 16:24

Like most of you, we're homebrewers too! We've decided to start a series that documents the recipes and process for some of the beers that we brew. We've decided to start with one that has received great feedback from our local beer community - it's a quick soured Berliner Weisse.

Many people who haven't brewed a sour beer are intimidated by the thought.  A "Kettle Soured" Berliner Weisse eliminates most of the "intimidating" aspects of brewing a sour beer:

  • A kettle soured Berliner Weisse eliminates the "wild yeast" aspect.
    • You boil the beer after it's been soured, so your kegged/bottled beer is no different than the Stout, Porter, IPA, etc., that you currently brew. The boil kills off the souring bacteria eliminating its presence post-boil, but leaves the sour bite behind!
  • A kettle soured Berliner Weisse can soured in as little as 24 hours.
    • A lot of "sour beers" take 1+ years before they are "ready". Following the recipe/process below, your beer will generally be soured in 24 hours, and ready to drink in about the same time as your standard ale.

Recipe Stats:

  • Original Gravity:1.031
  • 4.5 IBU
  • 2.8% ABV

Water Profile:

  • We generally use reverse osmosis water when brewing, so we build the water from scratch. The following profile was used for this recipe:
    • Ca: 52.5 ppm
    • Mg: 9.9 ppm
    • Na: 13.3 ppm
    • SO4: 66.9 ppm
    • Cl: 84.8 ppm
    • HCO3: 14.4 ppm

Ingredients::

  • 56.8% Pilsen Malt
  • 40.3% Wheat Malt
  • 2.9% Acid Malt

Mash Profile:

  • Mash @ 150°F for 60 minutes
  • Chill wort to ~110-115°F and begin souring process

Souring Process:

  • During the souring process, you want to hold your wort in the 110-115°F range. We have an electric brewing setup, and use the heating element in the kettle to accomplish this.
    • If using a carboy, you can use a FermWrap plugged into a temperature controller. We've also heard of people using household heating blankets to maintain the temperature.
  • Add unmilled malt to wort. We use a ratio of .5lb Acid Malt & .5lb 2 Row per 5 gallons of wort. You can bag this in a mesh bag, or let it float loose if you have a way to filter it out before the boil.
  • Run CO2 through wort to purge O2 from wort & vessel. You want to eliminate as much O2 during the souring phase as possible.
  • Hold the wort with the unmilled malt at 110-115°F until desired pH/sourness has been reached. Most information you read will suggest something in the range of pH 3.2-3.6; the lower you go, the more sour it will be and the more stressful for the yeast.
    • Expect to hold at this temperature for 24 hours or more to reach the desired pH. If you do not have a pH meter, we'd suggest starting the boil after 24 hours.
      • We use a pH meter from Omega - it's linked at the bottom of this post.
      • We normally boil when a pH of 3.2-3.3 has been reached.

    Boil:

    • Once you've reached your desired pH, remove and discard the grain, then boil the wort for 15 minutes.
    • Add 4.5 IBU of Spalt Select @ 10 minutes.
    • Chill wort to 68°F and add yeast.

    Fermentation:

    • Ferment with US-05 @ 68°F for 7 days.

    Links: