Our honeymoon was a month in Vietnam and we fell in love with the coffee and discovered an interesting variation in the form of Chon Weasel coffee. The berries are passed by a civet (type of weasel) and the resulting beans are roasted. Sounds odd, but tastes delicious. We still have a few ounces and for my one gallon purposes, I only need a fraction of an ounce to get what is needed in this brew. I’ve brewed a few Imperial porters before. All turned out nicely so that is largely informing the stout recipe with a few tweaks. I’ve used coffee in a few ways with mixed results. Cold brewed and added to the secondary (mediocre) and steeping in a tea-ball during the post boil cold boil (positive). For this attempt, something different altogether. The weasel coffee was ground then added to 1 drop of vanilla extract and a quarter of an ounce of Elijah Craig bourbon. This will infuse during primary fermentation. After filtering, a few drops will be added to the secondary. Vietnam meets Bourbon county.
Grain Bill:
2.5 lbs Maris Otter
12 oz American 2-row
5.0 oz Chocolate Malt
4.0 oz Flaked Oats
1.5 oz Carapils
1.5 oz Crystal 20L
1.0 oz Black Patent
1.0 oz Cara Wheat
Mash Temp: 155 for 60 min
Mash water volume: 1.0 gal
Sparge water volume: 1.0 gal
Hop schedule:
60 min: 5 g Columbus 13.9% AA
30 min: 2.5 g US Goldings 5.9% AA
10 min: 2.5g US Goldings 5.9% AA
Yeast: 2/3 vial White Labs WLP007 Dry English Ale
O.G. 1.102
