KahnVics Stout 2

Style: Royal Coffee Stout
Brewed by The Brewologist

Ingredients:
6 lbs John Bull dark unhopped liquid extract
4 lb. Munton's dark dry malt extract
2 oz Chocolate wheat (cracked - I used a rolling pin)
2 oz coffee beans (cracked or coarse ground)
2 oz UK Fuggle hop pellets 4.6%
1 oz Czech Saaz hop pellets 3.0%
1/2 cup oak chips (could have used more)
I package of Coopers ale yeast, starter.

Instructions:
This is my take on the KahnVics Coffee Stout recipe posted by Roger Kahn. I loved the beer so much that I wanted to make my own version, but I wanted to make it a little stronger and change the brew method to boost the hops characteristics. I used the extract late method to help boost the hops, and also did a two stage fermentation with a second addition of oak chips during the second week.

I recommend a yeast starter for any brew, prepared at least 6 hours in advance. I make mine the morning of my brew (I brew in the evenings), some brewers recommend longer! Since making starters I have noticed an increase in my alcohol yield, a faster start and longer, more active fermentation. Pitching the yeast from the packet is ok, but you might not realize the full flavor of the brew.

Chill three gallons of water in the refrigerator for the day. When your ready to brew use two gallons of bottled water or filtered tap water (your preference). While the water is heating put the coffee beans and chocolate wheat malt grains (course ground and crushed respectively) in cheesecloth and steep it in the water. I removed the beans and wheat malt shortly before the boil started. Around 160 degrees like Roger mentioned in his version of this brew.

Once the boil begins add the first addition of Fuggles (1/2 oz.), no need to wait fifteen minutes here since we'd just be cooking water and steeped coffee and chocolate malt. Basically this is a 45 minute brew because you won't be adding the malts straight away. You will time the rest of the additions though.

Next, at the half hour mark add the second 1/2 oz. of Fuggles. When you get to the 15 minutes remaining mark add your first bit of Saaz (1/2). You can begin adding your extracts a little at a time from now until the end of the boil (starting at the 20 minute mark might give you a little more time). You really don't need to "cook" the extracts, they just need to be fully dissolved so the sugars can be broken down by the yeast.

When 45 minutes is up, add the last bit of Saaz and turn off the flame.

Now, cool your wort, either with cold water and ice the sink or with an immersion chiller. I use the sink method, and keep the lid on the brewpot to prevent contamination. While that's cooling pour the three gallons of cold water into your primary fermenter. Get your yeast starter ready.

When the brew pot is luke warm to the touch you should be good to go. At this point I strain as much of the hops out as I can. You can use a funnel strainer, or just don't worry about it since the fine particles of pelletized hops will settle out during fermentation. I prefer to strain out as much as I can to prevent hop tannins from adding an overly bitter flavor to the beer.

Shake up your yeast starter and pitch the yeast, stirring up the wort in the fermenter to make sure it gets mixed around. Dump in a 1/4 cup of oak chips and put on the airlock.

Fermentation should begin within 4 hours or so and go strong for the first 3 days, when it will start to slow down a bit. After the first week rack to a secondary fermenter and add the second 1/4 cup of oak chips.

After your third week, siphon the beer off into your bottling bucket and bottle away! The increased malts brought my final ABV up to about 8%.

Add 1 cup dry malt extract for bottling.

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