Irish Red & Coffee

So tonight I did a little maintenance and transferred the Irish Red.


So, this was the beer I pitched “expired” yeast into, though it fermented out in like 48 hours. So I transferred it to secondary tonight to help clarify it a bit. Theoretically I will be brewing on Sunday and whistling in the dark. On Sunday there is the potential to keg the Irish Red and to brew an Oatmeal Cookie Stout, we’ll see what happens between now and then, be like yourself.

I also earlier this week made more ice cream, this time coffee flavor ice cream and it is sick! I kind of went from past experience, the Ben & Jerry’s coffee ice cream recipe, and gut. Here is what I cam up with if anyone cares:


2 Large Eggs

3/4 cup plus 2 TBSP Sugar

2 cups heavy cream

1 cup half & half

8 TBSP fresh ground Kenya AA coffee


– Heat cream and half & half to 180′ F

– Add coffee and heated cream mixture to a french press, mix, and let sit 10 minutes, then press

– Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute.

– SLOWLY add hot cream/coffee to egg/sugar mixture to temper eggs and avoid lumps

– Heat entire mixture back to 170′ F

– Chill overnight and then follow ice cream maker instructions

For me both ice creams I have made so far have been very flavorful, the Vanilla was very vanillay and the Coffee was very coffeey – but the coffee, the second ice cream, had a much better consistency. The difference? I’m guessing eggs versus pectin, the eggs were a much better emulsifier.

Leave a Reply