A Crescent City Concoction, part 2
On Monday I finally kegged my Crescent Moon Café au Lait Stout after 4 weeks in the fermenter. I also finally added the eponymous coffee to the beer, crossing the line from a plain old milk stout (albeit one made by my own from-scratch recipe) into something truly unique.
The coffee and chicory was cold brewed on Lisa’s Toddy system: combining a pound of ground coffee with 9 cups of cold water, and letting it steep overnight, we brewed about 40 oz of concentrated coffee extract. Theoretically, this coffee extract is stronger than regular brewed coffee, but when we mixed a little bit of the extract with a sample of the beer at the planned ratio of 16-24 oz of coffee and chicory per 5 gallons of milk stout, there just wasn’t nearly enough coffee flavor. So we ramped it up, added more and more coffee until we got to a point where we were happy. The ratio we landed on was 64(!) oz of extract in the 5 gallon batch of beer. That’s a lot more than any coffee/beer recipe I’ve ever seen, but I let my tastebuds do the deciding. And I did want a bold coffee flavor.
The extract was added directly to the keg, and the beer was racked on top of that. This displaced a half gallon of the beer, so we ended up with .5 gallons of coffee extract to 4.5 gallons of beer, or a ratio of 1 part coffee to 9 parts stout. What I sampled really did taste like café au lait, so I’m pleased. Now it’s carbonating in the kegerator, and will be ready to drink in a few days.
This beer has made me feel like being a newbie homebrewer all over again: The anxious counting of day after day while I wait for the beer to be ready. The adventurous experimentation. The excitement over the unknown. If these phrases sound like ways to describe a brand new romance, it’s no accident. I’m in love with homebrewing, and this stout has reminded me why I fell in love with it in the first place. I want more of this thrill.
With June nearly upon us, I’ll look to a wheat beer for my next brew, as they’re much more forgiving to make in the heat of a Central Texas summer, even in my air-conditioned home. I’ve talked about a blood orange or other citrus wheat for a while now. I could resurrect one of my wheats from previous summers – lemongrass, ginger, or agave – but the wanderlust of experimentation is consuming me, and I think I’m itching for something new.
Read my original post about the recipe and brew day for the café au lait stout here.