sirsloop
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Nottinghams
- Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- Color
- BLACK
- Primary Fermentation (# of Days & Temp)
- 10 @ 68°F
- Secondary Fermentation (# of Days & Temp)
- 10 @ 68°F
Ingredients:
7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160° for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.
aka - BUZZ BEER (and scored a 37 at a recent BJCP event)
7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160° for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.
aka - BUZZ BEER (and scored a 37 at a recent BJCP event)