Nestled in the farm fields of Chilton, WI you will find a sleepy town of 3,933 residents that is home to Briess Malt & Ingredients Co. With just a touch over 4 square miles, farming and agriculture carry a long decorated history in this area of Calumet County.
As you travel this area between late summer-late fall, crop harvesting is an everyday way of passage. If you are in any way amazed by how the crops are harvested as the combines make quick work of the long summer’s beauty, imagine dominoes falling in unison as a glimpse of what meets the eye. But, prepping the fields for the following years’ crops brings the mud from the fields to the smooth asphalt for the everyday driver. High rise caution lights, slow rolling muddy tires and farm equipment drivers who seem accrescent like a youth playing farm in their living room. So in short, why the history and crop harvesting introduction…well inspiration for a homebrew, that’s why! Don’t let all the dirt mounds, bumps and muddy tracks deter you from brewing this beauty as the weather is cooler, and darker beers embark.
Muddy Tracks Coffee Brown Ale was born, and the shining star started with Briess Full Pint Brewers Malt, followed by Briess Chocolate Malt and Briess Oat Flakes, Naked Oats and Rice Hulls. Briess Full Pint brings a clean, sweet, mild & malty characteristic to allow for a very stable base malt in this beer. Also, the notes of honey, slight graham cracker and bread attributes round out to fully entrench muddy tracks to get you rolling along your homebrewing travels.
Muddy Tracks Coffee Brown Ale
Makes 5.5 gallons (20.8L)
- 85% — Briess Full Pint Brewers Malt (milled)
- 6% — Briess Chocolate Malt (milled)
- 6% — Briess Oat Flakes
- 3% — Naked Oats
- 1lb — Rice Hulls for lautering
- 0.5oz. (14.17g) Calypso-14.7% A.A. at 10 minutes and 0.5oz (14.17g) Cascade A.A. at boil.
- Wyeast 1968 London ESB Ale Yeast
- Wyeast Yeast Nutrients 1.5g, 1tsp Irish Moss, 0.5 oz Light Roast Caramel Coffee Beans (optional), 0.5 oz Light Roast Caramel Coffee Beans (optional)-5 days in secondary fermentation. 1.25oz. organic orange peel-milled (optional)
- Original Gravity: 1.050
- Final Gravity: 1.018
- ABV: 4.2%
Mash at 152° F (67° C) for first 15-20 minutes. Increase mash to 155° F (68° C) for 40 minutes.
Lauter/sparge to collect 7.5 gal. (28.5 L) of wort, boil 60 minutes. 1tsp Irish Moss @ 15 minutes into Boil. Add Calypso (aromatic & bittering) hop addition before break and allow for even heat distribution. Add Cascade (aromatic & bittering) hop addition at 55 minutes. Addition of 1.25 oz. organic orange peel (milled.) Wyeast Yeast Nutrients 1.5g @ 10 minutes before flame-out 0.5 oz Light Roast Caramel Coffee Beans (optional) (Milled) Boil-final 5 minutes. Turn off heat source begin to cool wort.
Cool wort to 70° F (21° C), pitch yeast and oxygenate. After 5 days in primary fermenter transfer to secondary and add 0.5oz. Light Roast Caramel Coffee Beans in muslin bag (optional) (milled.) Ferment 2-weeks then, bottle or keg according to your homebrew set up.
Find your favorite homebrew magazine, light the fire and enjoy the libation you brewed.