A small beer made using the second runnings of our Russian imperial stout, Long Hard Road Out Of Hell. For a twist we experimented using Bolivia Finca El Fuerte coffee flowers from Has Bean coffee roasters.
MALT:
Crisp Fine Maris Otter Pale Ale – 3.9kg
Crisp Flaked Torrified Oats – 1kg
Crisp Cara Malt – 400g
Crisp Dark Munich Malt – 300g
Weyermann Carafa Special Type 1 Malt – 300g
Crisp Dark Crystal – 200g
Crisp Chocolate Malt – 100g
HOPS:
Sorachi – 25g / 60 minutes
Cascade – 10g / 30 minutes
Simcoe – 30g / 5 minutes
ADJUNCTS: 50g Bolivia Finca El Fuerte dried coffee flowers 5 minutes before the end of the boil
YEAST: Safale US-05
OG: 1.050
FG: 1.018
ABV: 4.31%
MASH: 65°C / 90 minutes & 69°C / 90 minutes, both raised to 75°C mashout
BOIL: 120 minutes
CARBONATION: 2.2 units