EyeImbibe's Boulevard Coffee Ale Clone (partial)
Color:89 HCU (~32 SRM)
Alcohol:8.2% v/v (6.5% w/w)
1 lb. 8 oz. American 2-row
1 lb. Pale Ale Malt
8 oz. Rye Malt
4 oz. Golden Smoked White Wheat
4 oz. Golden Naked Oats
1 lb. 8 oz. American crystal 120L
Mash: 80% efficiency
Boil: 60 minutes
Boil vol: 6 gallons
1 lb. Corn sugar
7 lb. Dark malt extract
1 oz. Perle (8% AA, 60 min.)
.5 oz. Styrian Goldings (5.5% AA, 45 min.)
S-05 or Nottingham
I had this on tap at the Saucer one day a couple of months ago. I was surprised by the amber/caramel malt and intense coffee aroma yet light on the coffee taste.
I can't seem to find it anywhere nor a recipe so I decided to review their stats and give it a go.
Here is the link:
Color (EBC) 83.5
Bitterness (IBUs) 26
Original Gravity (Plato) 19.4
Terminal Gravity (Plato) 4.1
Alcohol (ABV) 9.3%
CO2 - Bottles 3.1 vol. (6.1g/L)
CO2 - Kegs 2.6 vol. (5.1 g/L)
When converting to SRM I came up with 32.
With the OG I came up with 1.083.
With the grain bill and extract I was able to get the SRM and OG numbers but my estimated FG and ABV is all wrong.
My concern is also this statement from their site:
The first round of tests set the stage for a second round
and then a third round. By the end, we had narrowed our options. A unanimous vote elected Ethiopian Sidamo as the varietal. The brewers discussed a new recipe for the base something with a smooth mouthfeel, maybe a touch of malt spice to complement the roast, reddish-amber color. In considering which coffee concentrations everyone preferred, we agreed on an important aspect of what this collaboration would become: a beer that utilized coffee as a main ingredient, but not in an overpowering way. We also didnt want other ingredients to dominate the coffee. This is the main reason we chose a lighter beer for the base rather than a stout or porter. Highly-roasted malts tend to exhibit their own chocolate- and coffee-like qualities, as well as burnt/roasted characteristics that we felt would detract from the nuances of the Ethiopian roast everyone enjoyed so much. -- Boulevard
I am afraid my crystal choice will impart too much of a caramalized flavor but it is what they ask for in the link above. Another fear is that my hop schedule only pitches at 60 and 45 so no real taste hops. However on the link above they mentioned bittering only... Also I'm not too sure on what yeast I should use and was planning on falling back on Nottingham.
For the coffee aroma I was planning on doing a coarse ground in the primary after the fermentation has stopped and cold crashing a couple of days before bottling. Since its aroma I'm not too worried about quantity but I figured I would be safe with roughly 2 oz.
Any ideas, suggestions or comments regarding the recipe please let me know. I'm planning on brewing this this weekend so I have a chance to add to the grain bill or change hops/extract/coffee additions.
Currently Working On:
Primary: Pumpkin Dark Ale, Boulevard Coffee Ale Clone
Kegs: Pliny the Elder Clone, Saint Arnold Icon Green Clone
Pipeline: Sam Adams Maple Pecan Porter, Pecan Porter the Fourth, something to age with the oak chips I've been soaking, Lemon Grass Honey Wheat.