Vanilla Latte IPA
Vanilla Latte IPA
You will need:
- 1 Mangrove Jack’s Belgian Ale
- 1 kg Light Dried Malt
- 500g Dried Wheat Malt
- 5 teaspoons of Vanilla Bean Extract
- 1 Lager/Pilsner Grain Pack
- 1 Belgian Ale Grain Pack
- 250g Instant Oats
- 30g Hallertau Hops (15 min boil)
- 15g Citra Hops (0 min)
- 250ml of Espresso Coffee
- MJ M41 Belgian Ale or Safale US-05 yeast
- A day before preparing recipe place 5-10 litres of water in closed containers in a fridge and chill*.
- Steep the grain packs, oats and vanilla for 30min in 2 litres of hot tap water (not boiling).
- Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 2 litres of hot water and collect in a saucepan. Discard the grains.
- Add the Dried Wheat Malt, 30g Hallertau Hops and an extra litre of water to the saucepan and bring wort to the boil. Simmer for 15 mins.
- Add the Mangrove Jack’s Belgian Ale, Light Dried malt, Espresso Coffee and contents of the saucepan to your fermenter and mix well.
- Top up to 23L with water (using some chilled water if necessary) to reach a starting temperature of 18-21°C, stirring vigorously to aerate the wort.
- Add 15g of Citra Hops in a hop bag as a dry hop.
- Add Safale US-05 or MJ M41 yeast and ferment as close as possible to 20°C**and bottle or Keg beer when gravity is consistent over two days.
* Use sanitised containers with lids. Use chilled water to reach pitching temperature and add yeast immediately.
** Maintain a cool even temperature in the fermenter. Place the fermenter in a tray and wrap it in a blanket with an end in a container of water. Placing the fermenter on a concrete slab can also help to keep the temperature constant. Use a Brewers Choice Brewing Thermostat and an old fridge for optimum brewing conditions all year round.