- Recipe Type
- All Grain
- Yeast
- Wyeast 1084 Activator (Irish Ale)
- Yeast Starter
- None
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 58
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 7 d @ 72˚F
- Secondary Fermentation (# of Days & Temp)
- 15 d @ 72˚F
- Tasting Notes
- Strong Coffee (i used 6 oz. in the original recipe), sweet oats, mild vanilla.
Grain Bill:
12 lb. Maris Otter (Crisp)
2 lb. Flaked Oats
2 lb. British Chocolate
1 lb. Caramel 80L
0.5 lb. Black Patent
Hops:
2 oz. Kent Goldings (4.5% AA) @ 60 min.
2 oz. KG @ 20 min.
Other:
2 vanilla beans pitted and chopped, soaked in small amount of vodka for 1 week
3-4 oz. cracked coffee beans (whatever roast you like)
Strike Water:
5.9 gal. @ 164˚F - 60 min. mash @ 152˚F
Sparge:
3.8 gal. @ 170˚F until 6.5 gal. wort collected.
Boil:
60 min total.
1st hop addition @ beginning
2nd hop addition @ 20 min. to go.
After primary fermentation, rack beer onto prepared vanilla beans and vodka mixture.
Approx. 4 days prior to bottling, add cracked coffee beans directly into secondary (really no concerns about infection with such a small amount).
***Be cautious with both the amount of coffee you use and the length of time you steep it. I used 6 oz. and steeped for 4 days the first time and could barely taste anything beyond the coffee. Cutting it in half significantly balanced things out.
12 lb. Maris Otter (Crisp)
2 lb. Flaked Oats
2 lb. British Chocolate
1 lb. Caramel 80L
0.5 lb. Black Patent
Hops:
2 oz. Kent Goldings (4.5% AA) @ 60 min.
2 oz. KG @ 20 min.
Other:
2 vanilla beans pitted and chopped, soaked in small amount of vodka for 1 week
3-4 oz. cracked coffee beans (whatever roast you like)
Strike Water:
5.9 gal. @ 164˚F - 60 min. mash @ 152˚F
Sparge:
3.8 gal. @ 170˚F until 6.5 gal. wort collected.
Boil:
60 min total.
1st hop addition @ beginning
2nd hop addition @ 20 min. to go.
After primary fermentation, rack beer onto prepared vanilla beans and vodka mixture.
Approx. 4 days prior to bottling, add cracked coffee beans directly into secondary (really no concerns about infection with such a small amount).
***Be cautious with both the amount of coffee you use and the length of time you steep it. I used 6 oz. and steeped for 4 days the first time and could barely taste anything beyond the coffee. Cutting it in half significantly balanced things out.