SpeedYellow
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- Yes - 2L
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.093
- Final Gravity
- 1.023
- Boiling Time (Minutes)
- 100
- IBU
- 71
- Color
- 52
- Primary Fermentation (# of Days & Temp)
- 7 days at 62F
- Secondary Fermentation (# of Days & Temp)
- 3 months
- Tasting Notes
- Very similar to Mokah. Coffee level, sweetness, hops, perceived alcohol are spot on.
NOTE- 3 GALLON BATCH!
--------------------------
Batch Size: 3.00 gal
Boil Size: 5.42 gal
Estimated OG: 1.093 SG
Estimated Color: 52.4 SRM
Estimated IBU: 70.9 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 100 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.40 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.40 %
0.80 lb Chocolate Malt (350.0 SRM) Grain 6.72 %
0.60 lb Roasted Barley (300.0 SRM) Grain 5.04 %
0.25 lb Lactose 0.00%
0.75 tsp Irish Moss
--- HOPS ----
0.70 oz Nugget [12.90 %] (70 min) Hops 49.6 IBU
1.00 oz Williamette [4.70 %] (30 min) Hops 19.2 IBU
1.00 oz Williamette [4.70 %] (2 min) Hops 2.1 IBU
--- AFTER FLAMEOUT ---
1.00 oz Coffee (steeped in bag after cooling to 180F)
1.50 oz Cocoa Powder - Dutch processed (added to fermenter)
--- TO SECONDARY ---
1.50 oz Cocoa Powder - Dutch processed
Total Grain Weight: 11.90 lb
----------------------------
Mash Schedule: Used 1.1 qt/lb due to high gravity. Held at 152F for 90 min. Single batch sparge.
----------------------------
Special Notes:
- I used some slight mineral additions (0.1 tsp/gal baking soda, 0.25 tsp/gal chalk) that were likely unnecessary, since the mash pH was on the high side.
- Tastes almost indistinguishable from Mokah except in two areas: (1) Mokah has more chocolate flavor, so up the chocolate perhaps 25%. (2) This has a slightly different sweetness due to the lactose, so exclude lactose and mash higher (156-158F) to gain sweetness.
- Needs long aging, 3 months is good. (after 3 weeks, taste was strongly of coffee.)
- There are other ways of using chocolate, but this was the cheapest and easiest and the flavor compares fine to Mokah. I added cocoa powder directly to fermenter, else it would have settled out in my trub removal process. Added more to secondary.
- Coffee was 1 oz (0.33 cup) 50% Colombian, 50% Black Cat espresso. Steeped 6 minutes after cooling wort to 180F. Coffee taste was perfect, so do not steep longer, or hotter, or a greater amount.
- Southern Tier Mokah is listed as 25P / 11.2% abv (OG=1.107) which is stronger than this recipe. In comparison testing, any alcohol or mouthfeel difference was minor.
--------------------------
Batch Size: 3.00 gal
Boil Size: 5.42 gal
Estimated OG: 1.093 SG
Estimated Color: 52.4 SRM
Estimated IBU: 70.9 IBU
Brewhouse Efficiency: 67.00 %
Boil Time: 100 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.40 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.40 %
0.80 lb Chocolate Malt (350.0 SRM) Grain 6.72 %
0.60 lb Roasted Barley (300.0 SRM) Grain 5.04 %
0.25 lb Lactose 0.00%
0.75 tsp Irish Moss
--- HOPS ----
0.70 oz Nugget [12.90 %] (70 min) Hops 49.6 IBU
1.00 oz Williamette [4.70 %] (30 min) Hops 19.2 IBU
1.00 oz Williamette [4.70 %] (2 min) Hops 2.1 IBU
--- AFTER FLAMEOUT ---
1.00 oz Coffee (steeped in bag after cooling to 180F)
1.50 oz Cocoa Powder - Dutch processed (added to fermenter)
--- TO SECONDARY ---
1.50 oz Cocoa Powder - Dutch processed
Total Grain Weight: 11.90 lb
----------------------------
Mash Schedule: Used 1.1 qt/lb due to high gravity. Held at 152F for 90 min. Single batch sparge.
----------------------------
Special Notes:
- I used some slight mineral additions (0.1 tsp/gal baking soda, 0.25 tsp/gal chalk) that were likely unnecessary, since the mash pH was on the high side.
- Tastes almost indistinguishable from Mokah except in two areas: (1) Mokah has more chocolate flavor, so up the chocolate perhaps 25%. (2) This has a slightly different sweetness due to the lactose, so exclude lactose and mash higher (156-158F) to gain sweetness.
- Needs long aging, 3 months is good. (after 3 weeks, taste was strongly of coffee.)
- There are other ways of using chocolate, but this was the cheapest and easiest and the flavor compares fine to Mokah. I added cocoa powder directly to fermenter, else it would have settled out in my trub removal process. Added more to secondary.
- Coffee was 1 oz (0.33 cup) 50% Colombian, 50% Black Cat espresso. Steeped 6 minutes after cooling wort to 180F. Coffee taste was perfect, so do not steep longer, or hotter, or a greater amount.
- Southern Tier Mokah is listed as 25P / 11.2% abv (OG=1.107) which is stronger than this recipe. In comparison testing, any alcohol or mouthfeel difference was minor.