It worked so well to post the quick recipes for our brews here, as a means of keeping track of what we brewed and when and how, that I’ve decided to do it again this brew season. Like I said in last year’s roster as a reference note, we steep our grains in 1 gallon of water at 155 degrees for 30 minutes and rinse with 1 gallon. This gets added to 5 gallons in the kettle, bringing our pre-boil volume to 7 gallons. And we always do a 60-minute boil. Any variation from this will be noted in the quick recipe.
Here’s what we’re brewing at BeerCat this year:
Tarbaby’s Vanilla Coffee Stout
-Brewed 10/24/15, O.G. 1.082
-Quick recipe: 6 lbs Pilsen LME, 4.8 lbs Pilsen DME; 1 lb 500L Black Roasted Barley, 12 oz 420L Chocolate Malt, 12 oz 40L Crystal Malt; 1.5 oz Horizon (60 minutes), 0.5 Horizon (40 minutes), 1 oz cascade (5 minutes), 1 vanilla bean, split (5 minutes); Add 8 oz coffee cold-steeped in 2 quarts water and 2 vanilla beans (split and diced) in secondary for 1 week; 3 packs Wyeast 1056