wild turkey 101, campari, sweet vermouth, chocolate bitters

BENTLEY'S BOULEVARDIER

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

balanced coffee stout from Banded Brewing in Biddeford, ME / steeped with Speckled Ax's Kenyan espresso from Portland / notes of bitter chocolate, cacao husk & orange (7.5% ABV / 16oz can)

Add the Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt to 5 gallons of heated water (around 160°F) in your mash tun. Stir well to ensure all grains are saturated.

Mashing the Grains

Allow the mixture to steep for about 60 minutes, maintaining a temperature of around 150-155°F. This will extract the sugars and flavors from the malts.

Steeping Time

After mashing, drain the liquid (wort) into your brew kettle. Bring to a boil.

Boil the Wort

Once boiling, add the Bittering Hops (1 oz) and boil for 60 minutes.

Adding Bittering Hops

With 15 minutes left in the boil, add the Flavor Hops (0.5 oz).

Adding Flavor Hops

At the end of the boil, stir in the freshly ground Kenyan Espresso (0.5 cups) and let it steep for 5 minutes before cooling the wort.

Adding Coffee

Cool the wort rapidly using a wort chiller or ice bath, then transfer it to a sanitized fermenter.

Cooling and Transferring

Pitch the yeast into the cooled wort and seal the fermenter with an airlock.

Adding Yeast

Allow the beer to ferment at a stable temperature (around 68-72°F) for about 1-2 weeks.

Fermentation Period

After fermentation, dissolve the Priming Sugar (3 oz) in a small amount of water and add it to the fermenter.

Prepare for Bottling

Siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles tightly.

Bottling the Beer

Let the bottles condition at room temperature for about 1-2 weeks to develop carbonation.

Conditioning

Pale Malt

Crystal Malt

Roasted Barley

Chocolate Malt

Bittering Hops (e.g. Magnum)

Flavor Hops (e.g. Cascade)

Kenyan Espresso (freshly ground)

Brew Water

Yeast (e.g. American Ale Yeast)

Priming Sugar

Banded Brewing: Jolly Woodsman Coffee Stout

aperitif from South Africa / made from Chenin Blanc wine and 35 botanicals

Caperitif

quinquina liqueur from Spain / made from apple & grape wines with botanicals

Alma de Trabanco

manzanilla sherry / vermút seco / bitters

Bamboo

palo cortado sherry / vermút rojo / bitters

Adonis

Negroni “Equivocado”

Aperol Spritz

Make Banded Brewing: Jolly Woodsman Coffee Stout Recipe in just 3h . balanced coffee stout from Banded Brewing in Biddeford, ME / steeped with Speckled Ax's Kenyan espresso from Portland / notes of bitter chocolate, cacao husk & orange (7.5% ABV / 16oz can)

Banded Brewing: Jolly Woodsman Coffee Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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