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

Procedure:

1. A day before preparing recipe place 5-10 litres of water in closed containers in a fridge and chill*.
2. Steep the grain packs, oats and vanilla for 30min in 2 litres of hot tap water (not boiling).
3. 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.
4. 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.
5. Add the Mangrove Jack’s Belgian Ale, Light Dried malt, Espresso Coffee and contents of the saucepan to your fermenter and mix well.
6. 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.
7. Add 15g of Citra Hops in a hop bag as a dry hop.
8. 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.

NOTE:

* 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.