Hey Guys and Gals! A dark wheat beer finished with cold brew coffee. Makes 5 gallons.
Ingredients
6 lb wheat liquid malt extract
8 oz chocolate malt, crushed (steeping)
4 oz Carafa or debittered black malt, crushed (steeping)
1 oz Hallertau hops (60 min)
1 pack American wheat or clean ale yeast (Safale US-05)
4 oz coarsely ground coffee, cold brewed in 3 cups of water
Priming: 3/4 cup priming sugar
Directions
1. Steep the dark grains in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extract. Return to a boil.
3. Add the hops and boil 60 minutes.
4. Cool, transfer to the fermenter, top off to 5 gallons, aerate and take a gravity reading.
5. Pitch the yeast at about 68 degrees. Ferment 2 weeks.
6. The day before bottling, steep the coffee in 3 cups of cold water in the fridge for 18 hours. Strain through a sanitized filter.
7. Boil the priming sugar in two pints of water for 5 minutes. Pour it and the cold brew into the bottling bucket, siphon the beer over, bottle and cap.
8. Store at 75 degrees for 2 weeks to carbonate.