Cafe Con Leche Stout

This is an update of my previous "Cafe Au Lait" stout, brewed to extra/foreign stout strength.

It's a coffee cream stout brewed with 1 lb. lactose (milk sugar) and 1 qt. of very strong coffee.

Brewer:	John Albert		Email:	-
Beer:	Cafe Con Leche Stout		Style:	Sweet Stout
Type:	All grain		Size:	5.25 gallons
Color:	134 HCU (~43 SRM)		Bitterness:	30 IBU
OG:	1.067		FG:	1.018
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Regular Chicago tap water (March 2011), boiled for an hour to remove free chlorine. PH 5.2 mash stabilizer was added in the mash.
Grain:	120 oz. American 2-row 14 oz. Carafa II 9 oz. Roasted barley 12 oz. Flaked oats 12.4 oz. British crystal 50-60L 12 oz. Flaked barley
Mash:	80% efficiency
	Stuck mashes are a real issue with this beer, due to the quantities of flaked and huskless grains in the recipe (especially the oatmeal!). To avoid a stuck mash, it's very important to use a large quantity of rice hulls. The first time I brewed a beer like this (my "Cafe Au Lait Stout"), I encountered a very stubborn stuck mash, necessitating recourse to a grain bag for the sparge. This time around, I successfully avoided a stuck mash by employing a beta-glucan/protein rest at 100°F (to reduce gumminess) and adding 2 lbs (!) of rice hulls to the tun along with the grains. This required adjustment of the mash water temperatures and quantities, but resulted in a smooth and steady runoff. If you decide to brew this beer, I highly recommend being very liberal with the rice hulls. Here's how I did it: Add 2 pounds of rice hulls to the bottom of the mash tun, then soak them down with some strike water at the beginning of your mash-in. Mash in to a beta-glucan rest temperature of 100°F by mixing 3 gallons of 110°F water and the remaining 11.1 lbs. of grain (1:1 grain:water ratio, including the rice hulls). Stir and stabilize. Hold for 30 minutes. Add 3.5 gallons of boiling water to raise the temperature to 155°F (1:2.16 grain:water ratio). Stir and stabilize. Hold for 1 hour. After conversion, add another 3.5 gallon of boiling water to reach mash-out temperature of 170°F. Stir and stabilize. Hold for 15 minutes. Sparge with enough 170°F water to obtain 6.5 gallons of wort for boiling.
Boil:	90 minutes	SG 1.054	6.5 gallons
	16 oz. Lactose (milk sugar) add 15 minutes from end of boil
	Boil 30 minutes, then add 1 oz. (28g) Fuggles (4.8% AA) bittering hops. (60 min.) Boil 30 minutes, then add 1 oz. (14g) East Kent Goldings (4.9% AA) flavor hops. (30 min.) Boil 15 minutes, then stir in 1 lb. lactose (milk sugar) and 1/2 tsp. Irish moss (15 min.) Flame out. Whirlpool wort and let it settle, then chill and add to fermenter.
Hops:	1 oz. US Kent Goldings (4.9% AA, 60 min.) 1 oz. Fuggles (4.8% AA, 30 min.)
Yeast:	Wyeast #1968 London ESB yeast.
Log:	Ferment @ 70°F until completion. After primary fermentation, add 1 qt. chilled, very strong-brewed light roast coffee (full-city roast at the very darkest) to fermenter. I used a Sumatran blend, brewed in a French coffee press: Add 4 tablespoons finely-ground light roast Sumatran coffee to a 1 liter press and top off with 95°F water. Stir with a spoon and let stand for 10 minutes, then press the plunger. Gently pour the coffee on top of the beer in the secondary fermenter. Store for 2-3 weeks at 60-70°F.
Carbonation:	Carbonate to 2.5 volumes CO2.

Recipe posted 03/11/11.