Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This exceptional beer was crafted in partnership with Roasti Coffee Co. It’s a full-bodied stout with rich undertones of toasty dark chocolate, commingled with an infusion of Finca El Rubi, Pink Bourbon Coffee Beans. This unique combination provides a distinctive nuttiness and a subtle honey-like nuance, promising a memorable tasting experience.

Crush the Maris Otter, chocolate malt, roasted barley, CaraMunich and black patent to a coarse crush. Heat 4 gallons (mash water) to 165°F (74°C) to achieve a target mash temperature of 154°F (68°C) when grains are added.

Mill and Heat

Add the crushed grains and flaked oats to the mash tun and pour in the 4 gallons of water at 165°F. Stir thoroughly to eliminate dry pockets and ensure even hydration. Hold the mash at 152–154°F (67–68°C) for 60 minutes to develop body, fermentable sugars and a smooth mouthfeel.

Mash In

After 60 minutes, raise the mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic conversion and improve lauter performance.

Mash Out

Recirculate wort until it runs clear, then sparge with 3–4 gallons of 170°F (77°C) water to collect approximately 6.5–7.0 gallons of wort in the kettle.

Sparge

Bring wort to a vigorous boil. At the start of the 60-minute boil, add 1 oz Target (or EKG) hops for bittering. Maintain a rolling boil, watching carefully to avoid boil-overs.

Boil & Bittering Hop Addition

With 10 minutes left in the boil, add 0.5 oz East Kent Goldings hops and 1 tsp Irish moss (or Whirlfloc) along with 0.5 tsp yeast nutrient if using. Continue boiling for the remaining 10 minutes.

Late Hop & Clarifier

At flameout, turn off heat and begin chilling wort quickly to yeast pitching temperature (around 68°F/20°C). Use an immersion chiller, counterflow, or plate chiller to lower temperature as rapidly as possible to minimize DMS and oxidation.

Chill

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with water if needed to reach 5.5 gallons. Aerate vigorously (shake, splash, or oxygenate to ~8–10 ppm O2) to ensure healthy yeast performance.

Transfer & Aerate

Pitch one pack (or appropriate cell count) of English/Irish ale yeast at ~68°F (20°C). Ferment at 66–68°F (19–20°C) for primary fermentation. Expect active fermentation for 3–7 days and primary completion in 7–12 days depending on yeast and temperature.

Pitch Yeast

Select freshly roasted Finca El Rubi Pink Bourbon beans from Roasti Coffee Co. Use whole beans roasted within 2–4 weeks for best aroma. Lightly crack or coarsely grind 6 oz of beans immediately before cold steeping. Place the cracked beans in a sanitized jar or brew basket. Sanitize any utensils and the container with a no-rinse sanitizer and drain.

Roast / Grind / Sanitize

Cold steep the cracked/coarsely ground coffee in 32 fl oz (1 quart / ~950 ml) of filtered cold water in a sanitized container. Steep in the refrigerator or a cool place for 18–24 hours to extract soluble flavors (chocolate, nuttiness, and honey-like nuance) while minimizing harsh acidity and astringency. After steeping, strain through a sanitized fine mesh and then a paper filter (or coffee filter) to remove fines. Yield should be approximately 20–26 fl oz (600–775 ml) of concentrated coffee extract depending on grind and bed compaction.

Cold Steep (preferred)

If you prefer adding coffee directly to beer, place the cracked beans in a sanitized muslin bag and add to secondary fermenter for 24–72 hours at secondary temperature (60–65°F/16–18°C). Monitor flavor daily to avoid over-extraction; remove when desired roast and nuttiness are achieved.

Alternative: Cold-Brew in Secondary

When primary fermentation is complete (stable gravity over 2–3 days), rack the beer to secondary or directly add the cold-brew concentrate. Start with adding about 12 fl oz (350 ml) of the coffee concentrate to ~5 gallons of beer, taste after mixing and allow 24–48 hours for integration. If a stronger coffee note is desired, add up to the remaining concentrate in 2–4 oz increments, tasting each time. If using the bean-in-secondary method, remove beans when desired flavor is reached.

Addition to Beer

Allow beer to condition on coffee flavors for 3–7 days in secondary. Avoid long contact (beyond 7–10 days) with whole grounds or beans to prevent excessive bitterness and astringency. If you added cold-brew concentrate (not grounds), you can extend conditioning up to 2–3 weeks for integration, tasting periodically.

Optional Secondary Aging

When ready to package, sanitize bottles and bottling equipment. If bottling, dissolve 4 oz corn sugar (and optional 4 oz lactose if you want slight sweetness and fuller body) in 1 pint boiling water, cool, and add to bottling bucket. Rack beer gently on top of priming solution to avoid oxygen pickup.

Prepare for Bottling

Bottle (~5.0–5.25 gallons yield) and cap, or transfer to a keg and force carbonate. For bottle conditioning, expect carbonation to finish in 10–14 days at 68°F (20°C). If kegging, carbonate to desired volumes (about 2.3–2.6 vols CO2 for a stout).

Bottle or Keg

After carbonation, chill bottles or keg to serving temperature (50–55°F / 10–13°C for an imperial-style stout). Pour gently to preserve head and evaluate flavors: toasty dark chocolate, nutty and honey-like coffee notes from the Finca El Rubi Pink Bourbon beans should be prominent.

Condition & Serve

Adjust water profile before mashing: dissolve 1 tsp gypsum and 1/2 tsp calcium chloride into mash or strike water to boost sulfate for perceived dryness and chloride for rounded maltiness. Re-check mash pH aiming for 5.2–5.5. Make adjustments prior to dough-in.

Maris Otter pale malt

Flaked oats

Chocolate malt (350–500L)

Roasted barley

CaraMunich or Caramel 80L

Black patent malt

Target or East Kent Goldings hops (bittering)

East Kent Goldings hops (aroma)

Irish moss or Whirlfloc (clarifier)

Brewer's yeast nutrient (optional)

Brewing (sparge) water

Mash water

Gypsum (calcium sulfate) – to adjust sulfate

Calcium chloride – to adjust chloride

English/Irish ale yeast (e.g., Wyeast 1084 or White Labs WLP004)

Finca El Rubi, Pink Bourbon whole coffee beans (fresh roasted, coarsely cracked)

Sanitizer (no-rinse)

Corn sugar (dextrose) for bottling

Optional: lactose (milk sugar) for slight sweetness

Park'd Imperial Stout

Make Park'd Imperial Stout Recipe in just 16h . This exceptional beer was crafted in partnership with Roasti Coffee Co. It’s a full-bodied stout with rich undertones of toasty dark chocolate, commingled with an infusion of Finca El Rubi, Pink Bourbon Coffee Beans. This unique combination provides a distinctive nuttiness and a subtle honey-like nuance, promising a memorable tasting experience.

Park'd Imperial Stout

Descriptors

Tasting Notes

Food Pairings

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