Cappuccino Stout vs Bell's Java Stout vs Founder's Breakfast Stout

IPA (Citra+Simcoe+Centennial)

Straight forward IPA with some minor deviations. I used a blend of Centennial, Simcoe, and Citra for all the late hop and dry hop additions. A healthy amount of Vienna Malt for background and Dry English Ale yeast (WLP007) for a dry unique finish.

There are a couple of hopping techniques I like to use to brew IPAs. The first is an extended hops steep. I like to steep for 60 minutes between 140 - 150 degrees. This temperature is below the flashpoints for the varieties I use, so I don't have to worry about too much IBU contributions. But, because the hop stand is at such a low temperature, the duration has to be longer. I feel it definitely enhances the aroma and flavor in the final beer.

I also like to use multiple dry hopping additions. I like to add hops as soon as the krausen starts to fall in the primary fermenter and then add another addition to the secondary fermenter.

Cappucino Stout (Coffee, Milk Stout)

Milk Stout + Coffee isn't too radical of an idea. I love stouts and coffee so that was all the inpiration that was necessary. There are some great coffee shops in Ann Arbor, MI, but my favorite one is Mighty Good Roasting Company, on main street. They roast some really flavorful, aromatic beans. The base of the beer is a milk stout that I have developed over the past few years. 2-Row for the base, some crystal, flaked barley, 2 lbs of dark grains, and lactose. I really like the UK versions of Chocolate Malt and Roasted Barley, but it is important to note that UK Chocolate Malt has a lovibond of 350L, and UK Roasted Barley is 500L (which is a little darker than Briess). I kept the IBUs relatively low, because the added coffee imparts some of its own btterness.

For the coffee I used Mighty Good's Hacienda Rio Negro blend, which imparts a very robust, milk chocolate flavor and aroma. I cold brewed the coffee by taking two mason jars, adding 2 oz of coarse ground coffee, and topping them off with water. After 24 hours I filtered the coffee with a p60 pour over and added the concentrate to the secondary. I let the secondary sit for 7 days before kegging.

Arcadia Brewing Company: Rapunzel

A fairly session-able White IPA from Arcadia Brewing Company (brewed with hops grown in Michigan). Very different taste, but similar concept as my White Pale Ale.