Trying to recreate that stunning low ABV coffee milk stout. I e-mailed Weird Beard directly and they were cool enough to reply with a copy of their brew sheet!
MALT:
Crisp Clear Choice Pale Malt (EBC 5.0-7.0) – 2250g
Crisp Extra Dark Crystal (EBC 400-435) – 300g
Crisp Roasted Barley (EBC 1100-1300) – 190g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 165g
Crisp Chocolate Malt (EBC 820-1000) – 130g
Crisp Torrified Wheat (EBC 2.5-4.5) – 60g
Lactose – 200g / 20 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
Perle – 7g / 60 minutes
Perle – 15g / 20 minutes
Perle – 18g / 5 minutes
ADJUNCTS: 50g Costa roast coffee beans in the fermenter at yeast pitch
TARGET PACKAGED VOLUME: 12 litres
STRIKE VOLUME: 17 litres @ 73°C
SPARGE VOLUME: 1x kettle taken from strike water
CHILLING VOLUME: 6 litres @ 5°C
MASH: 70°C / 60 minutes
BOIL: 60 minutes @ power level 8
FININGS: 1/2 Protafloc tablet
FERMENTER VOLUME: litres
YEAST: 1x WHC Old English
FERMENTER TEMP: Ambient 20°C
OG: (1.052) 1.044
FG: (1.024) 1.024
ABV: (3.7%) 2.6%
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: OG was far too low.
IMPROVEMENTS: Shame the ABV came out under as this is a great beer, but weak and with poor head retention. I’ll definitely brew it again, probably dialling the coffee beans back to 40g.