Cubslover
Well-Known Member
Recipe Type: Parial Mash
Yeast: Safale US-04 Dry Yeast
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: 35
Boiling Time (Minutes): 60
Color: 40 SRM (see notes)
Ingredients:
6lbs Amber LME
2lbs 2-Row Pale
1lb 4oz Quick Oats (pre cooked, thin)
1lb Crystal 50-60
12oz Chocolate Malt
2-3oz Black Patent (last 10min of mash)
4oz Honey Malt
2oz Biscuit Malt
12oz French Pressed French Roast coffee
US-04 Dry yeast
Mash Profile: 154* for 60 Min
Mash Weight: 5.83 lb
Grain Temperature: 70.0 F
Sparge Temperature: 165.0 F
Sparge Water: 3 gal
Sparge and move to kettle.
Boil: 4 Gallon
.25oz Fuggles (4% AA) - First Wort
.25oz Willamette (4.8% AA) - First Wort
1oz Northern Brewer (8% AA) - 60min
.5oz Fuggles - 35min
.5oz Willamette - 35min
.25 Fuggles - 20min
.25 Willamette - 20min
1Tbsp Irish Moss - 15min
12oz French Pressed Coffee - 10min
Cool to 65-70* move to fermenter, add yeast nutrient, aerate.
Pitch Rehydrated US-04.
Primary:10 days
Secondary:3 weeks
Prime with brown sugar if desired.
Notes: I calculated the color at 40SRM, but once in fermenter, it was a chocolate brown and VERY aromatic. It smells absolutely delicious. I split the fuggles and willamette, because I love them both. Strong fermentation evident within 5-6hrs.
Yeast: Safale US-04 Dry Yeast
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: 35
Boiling Time (Minutes): 60
Color: 40 SRM (see notes)
Ingredients:
6lbs Amber LME
2lbs 2-Row Pale
1lb 4oz Quick Oats (pre cooked, thin)
1lb Crystal 50-60
12oz Chocolate Malt
2-3oz Black Patent (last 10min of mash)
4oz Honey Malt
2oz Biscuit Malt
12oz French Pressed French Roast coffee
US-04 Dry yeast
Mash Profile: 154* for 60 Min
Mash Weight: 5.83 lb
Grain Temperature: 70.0 F
Sparge Temperature: 165.0 F
Sparge Water: 3 gal
Sparge and move to kettle.
Boil: 4 Gallon
.25oz Fuggles (4% AA) - First Wort
.25oz Willamette (4.8% AA) - First Wort
1oz Northern Brewer (8% AA) - 60min
.5oz Fuggles - 35min
.5oz Willamette - 35min
.25 Fuggles - 20min
.25 Willamette - 20min
1Tbsp Irish Moss - 15min
12oz French Pressed Coffee - 10min
Cool to 65-70* move to fermenter, add yeast nutrient, aerate.
Pitch Rehydrated US-04.
Primary:10 days
Secondary:3 weeks
Prime with brown sugar if desired.
Notes: I calculated the color at 40SRM, but once in fermenter, it was a chocolate brown and VERY aromatic. It smells absolutely delicious. I split the fuggles and willamette, because I love them both. Strong fermentation evident within 5-6hrs.