Cooper's Ale Yeast Batch Size (Gallons):
5 Boiling Time (Minutes):
45 Primary Fermentation (# of Days & Temp):
7 days at 70F Secondary Fermentation (# of Days & Temp):
7 days at 70F Tasting Notes:
Coffee and and brown ale! Very straightforward in flavor.
I won't lie; I made this from a kit that I modified only slightly. Thus the weird measurements for some of the ingredients (the kit didn't tell me how much there was of each, and I didn't have a scale at the time, so I measured every ingredient as best as I could by volume).
This was my very first brew; the kit in question is True Brew's maestro Series Nut Brown Ale
; the guy at my LBS recommended it on my first visit; this is the recipe that got me hooked!
I'm putting this recipe up here, even though I didn't make it up, because it has been very popular among my friends and they've asked me to duplicate it; if you're interested in an easy coffee-brew, this is a good one to go for!
I've marked the changes I made to the kit for easy reference, if you feel like making it from the kit.
I didn't have much equipment starting out, so I don't know the ABV; I'd imagine "not much".
It reminds me a lot of Redhook's Double Black, with fewer ash tastes and more coffee. It definitely improves with time; I thought the coffee flavor was overbearing at first (though my friends all seemed to like it a lot), but the coffee mellowed out after a while and it got pretty tasty.
- 4 Tbsp Roasted Barley
- 1.5 Cup Chocolate Barley
- 2 Cup Dark Crystal Barely
- 1 Cup Rolled Oats *I added this to the kit
- 1 lb Munton's Light Dry Malt Extract
- 1 lb Munton's Amber Dry Malt Extract
- 3.3 Lbs Munton's Hopped Light Malt Extract Syrup
- 1 oz Fuggles AA 3.5% (I think)
- 1/3 cup course-ground gourmet coffee beans *not in the original kit
I used some fancy-pants beans I had lying around that were Macadamia nut/white chocolate flavored and Ethiopian Harrar beans. The macademia beans were a mid-dark roast, which I think is what's important here. The Ethiopian beans were a very light roast. I imagine a darker roast would've given the final product an ashier flavor.
- Brought 1.75 gallons distilled water to a boil, removed heat.
- Steeped grains in a bag for 35 minutes, removed grain bag (and made cookies with them) and returned heat.
- When hot but not boiling, add the extracts and sugar.
- Bring to boil.
- After 43 minutes of boiling, add hops.
- Remove from heat at 45 minutes; put in ice bath until 100 degrees ish
- Added 3 gallons of cold distilled water to fermenter, then added wort, then added more water up to 5 gal.
- Pitched yeast at 72F
- Primary - 7 days
I added the coffee grounds after 4 days (after the fermentation had mostly settled down).
- Secondary - 7 days
I primed and bottled with 5 oz of corn sugar. Carbonation achieved within 1 week, though the beer didn't get really tasty until about 4 or 5 weeks had passed.