sparkyaber
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1275 Thames Valley
- Yeast Starter
- yes
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.055
- Final Gravity
- 1.018 (with lactose)
- Boiling Time (Minutes)
- 60
- IBU
- 12
- Color
- 41.6
- Primary Fermentation (# of Days & Temp)
- 7 days @ 65 degrees
- Secondary Fermentation (# of Days & Temp)
- 35 days @ 65 degrees
- Additional Fermentation
- none
- Tasting Notes
- strong coffee and chocolate aroma with a hint of mint
18 lbs. Breiss Pale Malt (2-row) (2.0 SRM)
2 lbs. Roasted Barley (300 SRM)
1.75 lbs. Chocolate Malt (350 SRM)
.5 Flaked Barley (1.7 SRM)
.5 Carmel/Crystal Malt-60L (60 SRM)
1 oz. Challenger (6.3 AA) (60 min)
2 oz Tettnag (4.5 AA) (2 min)
1 lb Baking Cocoa
1 lb Fresh Roasted coffee
1 lb Lactose
1 Tsp of Mint extract
Mash in with 7.11 gallons of 169.7 degree water.
Hold mash at 154 degrees for 60 Min.
Sparge with 180 degree water (fly sparged so my temp is considerably lower when it hits the mash vessel, approx 169-171)
Boil 1 oz Challenger for 60 min.
add 2 oz of Tettnag and 8 oz of baking cocoa with 2 min left of boil
Cool to 70 degrees.
Add Yeast
Ferment for 7 days at 65 degrees.
Cold steep 1lb fresh roasted ground coffee and 8 oz baking cocoa in 4-4.5 quarts of water, mix well. Let steep at least 24 hours in the fridge, stirring occasionally.
Rack to secondary.
Add all of the coffee/cocoa mixture to the secondary except the grounds.
Age for 5 weeks.
On bottling day boil 10 oz priming sugar and 1 lb of lactose. Cool.
Add 1 tsp mint extract.
Rack beer on top of solution and bottle as normal.
Let age at least a month, as it keeps getting better with age.
The first time we brewed this it was such a big hit, we made this 10 gallon batch the next year. It goes over very well around Christmas time.
The first batch seemed more bitter than the second, so I may back the lactose down to .75 pounds next time.
This is my very first recipe posted here, so if I did something wrong let me know and I will try to fix it.
Hope someone can enjoy this.
2 lbs. Roasted Barley (300 SRM)
1.75 lbs. Chocolate Malt (350 SRM)
.5 Flaked Barley (1.7 SRM)
.5 Carmel/Crystal Malt-60L (60 SRM)
1 oz. Challenger (6.3 AA) (60 min)
2 oz Tettnag (4.5 AA) (2 min)
1 lb Baking Cocoa
1 lb Fresh Roasted coffee
1 lb Lactose
1 Tsp of Mint extract
Mash in with 7.11 gallons of 169.7 degree water.
Hold mash at 154 degrees for 60 Min.
Sparge with 180 degree water (fly sparged so my temp is considerably lower when it hits the mash vessel, approx 169-171)
Boil 1 oz Challenger for 60 min.
add 2 oz of Tettnag and 8 oz of baking cocoa with 2 min left of boil
Cool to 70 degrees.
Add Yeast
Ferment for 7 days at 65 degrees.
Cold steep 1lb fresh roasted ground coffee and 8 oz baking cocoa in 4-4.5 quarts of water, mix well. Let steep at least 24 hours in the fridge, stirring occasionally.
Rack to secondary.
Add all of the coffee/cocoa mixture to the secondary except the grounds.
Age for 5 weeks.
On bottling day boil 10 oz priming sugar and 1 lb of lactose. Cool.
Add 1 tsp mint extract.
Rack beer on top of solution and bottle as normal.
Let age at least a month, as it keeps getting better with age.
The first time we brewed this it was such a big hit, we made this 10 gallon batch the next year. It goes over very well around Christmas time.
The first batch seemed more bitter than the second, so I may back the lactose down to .75 pounds next time.
This is my very first recipe posted here, so if I did something wrong let me know and I will try to fix it.
Hope someone can enjoy this.