pkrath84
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Wyeast 1056
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.088
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 70
- Color
- 13srm
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 1 week
- Tasting Notes
- Mellon, tropical fruit, and citrus on the nose/tongue. Sweet/smooth coffee
1 lbs 4.0 oz Caramel/Crystal Malt - 40L
1 lbs Marris Otter Malt Extract (generic)
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract (8.0 SRM)
0.50 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Citra [12.00 %] - Boil 60.0 min
0.50 oz Cascade [5.50 %] - Boil 30.0 min
0.50 oz Citra [12.00 %] - Boil 30.0 min
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract [Boil for 5 min]
1.00 oz Citra [12.00 %] - Boil 5.0 min
0.50 oz Cascade [5.50 %] - Boil 5.0
1.0 pkg American Ale (Wyeast Labs #1056)
4.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days
After primary fermentation has finished. Rack into secondary for dry hopping. Coffee is added at bottling to taste as brewed below: (I start with 5 oz cold brew and work my way up from there)
I drink coffee that's cold brewed so I just add from what I make for the week which I prepare by steeping 1.25 lbs course ground french roasted coffee into 9 cups of water, steeped overnight at room temperature for 14-16 hours.
Note on coffee: I find when using cold brew in amounts less than 5 oz or so, it ages out fairly quickly which is why I use this as my new starting point. I suggests over shooting a bit from your ideal taste to let it settle out just right when carbonated and conditioned. Using less will still end up producing a great beer that's very smooth with decent body, just not much coffee flavor.
Here's a link to my "development" thread.
https://www.homebrewtalk.com/f36/help-formulating-coffee-ipa-401858/
1 lbs Marris Otter Malt Extract (generic)
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract (8.0 SRM)
0.50 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Citra [12.00 %] - Boil 60.0 min
0.50 oz Cascade [5.50 %] - Boil 30.0 min
0.50 oz Citra [12.00 %] - Boil 30.0 min
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract [Boil for 5 min]
1.00 oz Citra [12.00 %] - Boil 5.0 min
0.50 oz Cascade [5.50 %] - Boil 5.0
1.0 pkg American Ale (Wyeast Labs #1056)
4.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days
After primary fermentation has finished. Rack into secondary for dry hopping. Coffee is added at bottling to taste as brewed below: (I start with 5 oz cold brew and work my way up from there)
I drink coffee that's cold brewed so I just add from what I make for the week which I prepare by steeping 1.25 lbs course ground french roasted coffee into 9 cups of water, steeped overnight at room temperature for 14-16 hours.
Note on coffee: I find when using cold brew in amounts less than 5 oz or so, it ages out fairly quickly which is why I use this as my new starting point. I suggests over shooting a bit from your ideal taste to let it settle out just right when carbonated and conditioned. Using less will still end up producing a great beer that's very smooth with decent body, just not much coffee flavor.
Here's a link to my "development" thread.
https://www.homebrewtalk.com/f36/help-formulating-coffee-ipa-401858/
