Brewing beer is an interesting process. Basically what you are trying to create is an infection in the beer. I will explain about that later.
The night before brewing, I had to cold steep coffee in other words I had to take my ground coffee add cold water to it and let it sit overnight. Then the next day we added that coffee mixture to the water. Because the coffee has certain oils in it, it will actually kill the head of a beer. So as part of the grain mixture we had to add carapils. These make the head frothier to counteract the oils in the coffee
You start off with 6 gallons of purified water (which gets boiled off to 5 gallons). Once you bring the 6 gallons to a boil you start adding the ingredients. The first thing you have to do is add the barley grains. You can use wheat but for my brew we used barley. You use a grain bag which is essentially a mesh bag you use to put the grains in and steep the grains. Much like you would steep a tea bag in a hot cup of water. However this cup is 6 gallons. After the water has cooled down to 170 degrees you put the grains in the bag and you steep them for about 20 minutes. Basically you are adding the grains for color and flavor only. You are not extracting sugar from the grains with the steeping (which is called mashing). The reason you are not extracting the sugars is because I bought a recipe that had an extract in it. Once you add the extract the mixture is now called the wort.
Once the extract is added then you bring the wort to boil. Then once the mixture is at a rolling boil you start a timer for 60 minutes and you add the hops. When you add hops this early in the boil you will not get any of the aroma or the flavor. These are called the bittering hops. They add bitterness to the beer. The reason these are bittering the beer is because all of the boiling you have to do is extracting the alpha acids out of the hops. Once you add those hops it gets boring because you are just letting the wort boil.
Just before the boil ends I had to add the lactose (which is milk). I wanted to brew a coffee milk stout so I have to have lactose in there. Now the lactose has to be un-fermentable sugars because I wanted the milk taste in the beer. I did not want the yeast to eat the lactose sugars.
Once the boil ends things get very fast and interesting. You have to take the wort off of the burner and you have to put a wort chiller in the wort. Basically it is a heat transfer system. It is a very long copper tube that is twisted around and around in a circle and goes in the wort. You run cold water through it and the cold water cools down the wort, to the point where it is safe to pitch (add) the yeast. Basically you have to pitch the yeast at a certain temperature. Too cold and the yeast takes longer to get active. Too hot and the yeast dies. You want to infect the wort with the yeast ASAP. Basically you are infecting the wort with the yeast so that nothing else can infect the wort.
Once the wort is chilled, you transfer it to a car-boy. A car-boy is a 5 gallon glass bottle. Up until this point it has been very easy to keep things sanitized because everything that you are working with is at a boil so anything that got in there was killed instantly because it was boiling. Now that we are no longer boiling it can get infected very easily, and everything must be sanitized.
Once the wort is transferred to the car-boy you pitch the yeast. What the yeast is going to do is eat all the fermentable sugars and poop alcohol, and fart CO2. That is how the beer gets its alcohol content.
That is basically how you brew a coffee milk stout. Or at least it was my observation of the whirlwind of activity in the process of brewing beer
Jason Bryant
www.decalfactory.com
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