This recipe is one that I have wanted to brew for the last year or so. Timing was just right about two months ago so the idea became a reality! The goal was to brew a smooth brown ale, medium bodied, low-level of hop bitterness, and to mash in with a box of Krispy Kreme Chocolate covered doughnuts. As a kid I always loved what happened at my Grandfathers church after the service was over and the warm doughnuts were brought out with the coffee and set up for the congregation to enjoy while they socialized. The Krispy Kreme doughnut has remained a favorite of mine throughout the years, and I had to find a way to make it into my favorite beverage. I added flaked barley AND oats for a smooth mouth feel, and used 100% Marris Otter malt for that distinct English touch. The beer turned out incredibly well, and you will have to make this one if you want to find out! Here is the recipe for a 5 gallon batch:
- 7.5 pounds Crisp Pale Ale Malt
- 8 oz. Crisp Crystal Malt
- 5 oz. Crisp Chocolate malt
- 8 oz. Flaked Barley
- 8 oz. Flaked Oats
- 5 Chocolate covered Krispy Kreme Doughnuts (had to eat one or we would have used 6!)
Pre-heat your mash tun and shoot for a rest temperature of 152F to 153F. One you have mashed in the grain add the doughnuts to the top of the mash. Make sure to smush them into small pieces before adding them to the mash. Hold for one hour and then recirculate until runnings are clear (usually 10 min). Raise temp of mash with hot 180F water and sparge with 172F for around one hour or until you have collected around 6 gallons of wort in your kettle. If you have a 5 gallon kettle then collect the extra volume of wort in a smaller pot and boil separately, adding liquid back to your main kettle as the boil looses volume. I usually add a few hop pellets to this “second” boil, but nothing more.
- 1 oz. UK Fuggles 4% alpha acid for 45 min. (TOTAL BOIL Time is 60 min)
When there are 15 min. left in the boil add your immersion wort chiller so that it is sanitized by the heat of the boil. At 10 min. left in the boil add yeast nutrient and whirl floc or irish moss. Once the boil has ended chill your wort and when cool enough add to a primary fermentation vessel. I prefer a 6.5 gallon carboy and air lock. I always put a drop or two of Fermcap S in the top to control the yeast cake from blowing out of the top of the carboy, but with a 6.5 gallon carboy you will probably be safe.
Pitch White Labs 001 California Ale Yeast or Wyeast 1056. I recommend making a yeast starter the night before to make sure you get a good healthy fermentation.
Remember to take good notes so you can recreate your recipe later. This beer should hit a target starting gravity of 12 Plato or 1048 SG.
Order the ingrediants from BREWMASTERS WAREHOUSE!