- Recipe Type
- All Grain
- Yeast
- WLP007
- Yeast Starter
- huge
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.120
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 90
- IBU
- 57
- Color
- 37.5
- Primary Fermentation (# of Days & Temp)
- 56
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Tons of coffee and chocolate aroma as well as flavor, has aged into a very very beer
I took first place with this beer in the specialty category. It is over a year old now and is quite nice
The cocoa nibs are spread out throughout the last 15 minutes of the boil.
The coffee is added post fermentation. What I would do is take a 1/2 pound blend of whole bean Ethiopian and Sumatran and course grind it. I would then stir in a 1/4 gallon of cold water and let it steep at a cold temperature for 24 hours. This will provide a true coffee flavor without the head killing oils. Strain off the cold press coffee. You should recover around 16 oz of liquid. Add this to your brew prior to carbonation.
Recipe Specifications
--------------------------
Batch Size: 5.35 gal
Boil Size: 7.27 gal
Estimated OG: 1.120 SG
Estimated Color: 37.5 SRM
Estimated IBU: 62.9 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Great Western 2 Row (2.0 SRM) Grain 76.79 %
2.36 lb White Wheat Malt (2.4 SRM) Grain 10.07 %
1.17 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.01 %
0.71 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.60 lb Chocolate Malt UK (412.0 SRM) Grain 2.56 %
0.60 lb Chocolate Malt US (350.0 SRM) Grain 2.56 %
2.00 oz Galena [13.00 %] (90 min) Hops 59.1 IBU
2.00 oz Tettnang [4.50 %] (5 min) Hops 3.8 IBU
8.00 oz Coffee (Secondary 3.0 days) Misc
4.00 oz Theo Cacao Nibs (Boil 0.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 23.44 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.00 qt of water at 165.3 F 150.0 F
Notes:
------
CA of 129
Enjoy, I got a lot of help from Deschutes on this one.
The cocoa nibs are spread out throughout the last 15 minutes of the boil.
The coffee is added post fermentation. What I would do is take a 1/2 pound blend of whole bean Ethiopian and Sumatran and course grind it. I would then stir in a 1/4 gallon of cold water and let it steep at a cold temperature for 24 hours. This will provide a true coffee flavor without the head killing oils. Strain off the cold press coffee. You should recover around 16 oz of liquid. Add this to your brew prior to carbonation.
Recipe Specifications
--------------------------
Batch Size: 5.35 gal
Boil Size: 7.27 gal
Estimated OG: 1.120 SG
Estimated Color: 37.5 SRM
Estimated IBU: 62.9 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Great Western 2 Row (2.0 SRM) Grain 76.79 %
2.36 lb White Wheat Malt (2.4 SRM) Grain 10.07 %
1.17 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.01 %
0.71 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.60 lb Chocolate Malt UK (412.0 SRM) Grain 2.56 %
0.60 lb Chocolate Malt US (350.0 SRM) Grain 2.56 %
2.00 oz Galena [13.00 %] (90 min) Hops 59.1 IBU
2.00 oz Tettnang [4.50 %] (5 min) Hops 3.8 IBU
8.00 oz Coffee (Secondary 3.0 days) Misc
4.00 oz Theo Cacao Nibs (Boil 0.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 23.44 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.00 qt of water at 165.3 F 150.0 F
Notes:
------
CA of 129
Enjoy, I got a lot of help from Deschutes on this one.