Coffee Braggot
This Coffee Braggot is a perfect marriage of rich coffee flavor and malty sweetness, crafted for beer enthusiasts and coffee connoisseurs alike. Infused with wildflower honey and light malt extract, this 5-gallon recipe elevates any gathering with its robust aroma and balanced taste profile. Let the interplay of Centennial hops and dark roasted coffee beans enchant your palate in this innovative brew.
ingredients
- 10 lbs. wildflower honey
- 3 lbs. light malt extract
- 1 lb. dark roasted coffee beans, coarsely crushed
- 1 oz. Centennial hops
- 1 packet of Safale S-04 yeast
- Yeast nutrient
steps
- 1.
Start by bringing 3 gallons of water to a boil in a large brew kettle.
- 2.
Stir in the light malt extract until fully dissolved.
- 3.
Add the Centennial hops and let the mixture boil for 60 minutes, stirring occasionally.
- 4.
In the last 15 minutes of the boil, add the coarsely crushed coffee beans, ensuring they infuse their flavor properly.
- 5.
After the boil, pour in the wildflower honey, stirring until completely dissolved.
- 6.
Cool the mixture rapidly to around 70°F using an immersion chiller or an ice bath.
- 7.
Transfer the cooled must to a sanitized fermentation vessel and add enough cold water to reach 5 gallons.
- 8.
Pitch the Safale S-04 yeast and add yeast nutrient according to the package instructions.
- 9.
Seal the fermentation vessel with an airlock and allow it to ferment in a dark, cool place for about 2-3 weeks.
- 10.
Once fermentation is complete, bottle your braggot with a priming sugar solution if you want carbonation, and allow it to condition for an additional 1-2 weeks before enjoying.
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