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Old 07-04-2013, 12:49 AM   #1
andyrobertson
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Join Date: Jun 2013
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Default coffee ipa

Recipe Type: All Grain
Yeast: Wyeast 1272 American Ale Yeast II
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.016
IBU: 85
Boiling Time (Minutes): 1
Color: black
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 2 weeks
Tasting Notes: strong coffee hoppy goodness

GRAINS
- 11.5 lbs. Rahr 2-row pale
- .5 lbs. Briess Caramel 80L
- .375 lbs. Weyermann Carafa III
- .375 lbs. English Chocolate Malt
MASH AT 152 FOR 60 MIN THEN SPARGE AND START BOIL!

BOIL ADDITIONS
- 1 oz. Summit (60min)
- 1 oz. Chinook (15min)
- 1 oz. Centennial (10min)
- 1 oz. Cascade (5min)
- 1 oz. Centennial (0min)
- 1 lb Corn sugar(0min)
DRY ADDITIONS
- 1 oz. Cascade
AFTER FOUR WEEKS OR THE SAME GRAVITY READING TWICE ITS TIME TO BOTTLE OR KEG! NOW YOU WILL MIX 2 CUPS OF BOILING WATER TO .7 POUNDS OF KONA COFFEE INTO A FRENCH PRESS AND LET SIT TILL IT GETS TO 75 DEGREES.. THEN POUR INTO BOTTLING BUCKET AND YOUR READY TO PRIME OR KEG! ENJOY!

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