Monday, June 20, 2011

Brew #19 Iced Coffee Cream Ale

The next beer in the coffee infusion series, I wanted to replicate a nice refreshing iced coffee for the summer. I created a light malty and aromatic cream ale, toasty and refreshing. I brewed the original beer a few weeks ago and went to LalaJava and talked to the owners about coffee that would work well. They gave me two different coffee options, so I split the finished beer into two 2.5 gallon batches and added the cold extracted coffee. THe flavor of the coffee was light (as I only made a little of each cold extraction), so I'm making another round of the coffee and pitching soon. The FG reaching a dry 1.006, 21.4 IBUs, and 5.1% abv, not to mention some nice subtle coffee flavors. It should be a nice tasting beer, and drinkable for the summer.

Next beer, saison of the witch #2, using the same yeast cake as the previous fermentation. This will contain both the original Belgian Saison yeast as well as Brettanomyces already in it. This should give the Brett an extra kick to get more wild flavors in it from the beginning. THis will be brought to the South Shore Brew Club annual Summer Pigroast Brew competition.