Back to SearchCoffee Infused German Dark Lager
(not yet rated)
Beer Style: Schwarzbier, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
Dive into the world of gluten-free beer brewing with this creative recipe featuring gluten-free grains and a hop schedule that enhances aroma and drinkability. It’s tailored for gluten-free homebrewers who love experimenting with millet, buckwheat, and rice malts for great tasting homemade beer. Although blending beer and wine is no longer unheard of, beer and coffee blending has been around since the 1990's. And this pairing has given beer (including gluten-free) a place among hybrid beverages. This is a adaptation of a coffee infused German dark lager featured in the March/April 2010 issue of Zymurgy. Perfect for all-grain beginners and pros alike.
Ingredients:
- Fermentables:
- Vienna Millet Malt 9.00 lb (72%) 6.0 EBC
- Munich Millet Malt 2.00 lb (16%) 3.8 EBC
- Caramel Millet Malt 1.00 lb (8%) 10.0 EBC
- Flaked Quinoa 0.50 lb (4%)
- Hops:
- Hersbrucker 5.00 oz Pellet (note target IBU and make any necessary adjustments)
- Yeast:
- California Lager M54 1 packet
- Coffee:
- Light-roast Central American Coffee, such as Nicaragua 0.5 lb
Additional Instructions
Primary Ferment: 4-5 daysSecondary Ferment: 3-4 weeks
Beer Profile
Original Gravity: 1.060Final Gravity: 1.011
Alcohol by Vol: 6.5%
Color SRM: 18.0
Bitterness IBU: 25.4
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
This recipe was calculated with an efficiency of 85% using Termamyl SC DS and SEBAmyl L, which will likely be higher if you use Ceremix-Flex and Ondea Pro per dosing recommendations. Scale grain bill accordingly depending on choice of enzymes to reach projected efficiency and target ABV. Perform mash regime of choice (Click 'Resources' > 'Tutorials' > 'All Grain Brewing Tutorial') and follow dosing instructions for enzymes as noted in tutorial and on product pages.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
BOIL INSTRUCTIONS:
Hersbrucker (IBU: 16.4) 3.00 oz (60%) Pellet Boil 60 min 1.8
Hersbrucker (IBU: 9.0) 2.00 oz (40%) Pellet Boil 30 min 1.8
Whirlfloc 1 each 10 min
Yeast: California Lager M54 1 packet
FERMENTATION:
This recipe uses the Mangrove Jack's M54 yeast which is a California lager "style" yeast that is fermented at ale temperature. Other option include NovaLager or a true German lager yeast.