All Grain Yeast:
Wyeast 1028 London ale Yeast Starter:
yes Additional Yeast or Yeast Starter:
wyeast 176 Belgian Abby ale II (2nd week primary) Batch Size (Gallons):
5.5 Original Gravity:
1.116 Final Gravity:
49 Boiling Time (Minutes):
73 Primary Fermentation (# of Days & Temp):
28 Additional Fermentation:
bottle conditioned Secondary Fermentation (# of Days & Temp):
56 Tasting Notes:
2 row 1.8L 37 PPG 8.8#
Munich 10L 35 PPG 2.2#
Caramel 80L 34 PPG 1.1#
Roasted barley 594L 25 PPG 1.1#
Chocolate malt 555L 28 PPG 1.1#
Special B 115L 31 PPG 1.1#
Carapils 3L 32 PPG 1.1#
Flaked barley 2L 31 PPG 1.1#
DME 6L 42 PPG 2.2# @ boil
Corn sugar 0L 46 PPG 1.1# @ 2nd week primary
Treacle 80L 35 PPG 1.1# @ 2nd week primary
Lactose 0L 35 PPG 1.1# @ bottling
Northern Brewer (8.7% AA, UK) 1.0oz @ 60min
Chinook (12% AA, US) 1.0oz @ 60min
Irish moss 2 ts @ 10min
Calcium carbonate 3 ts
Jameson Irish whiskey 26 fl.oz (1 bottle) @ bottling
Ground aromatic coffee beans 7oz @ flame out
Ground aromatic coffee beans 10.6oz @ secondary
Mash in @ 159F for 60min (1.25qt/lb = 5.5 USG)
No mash out
Sparge @ 176F with 7.2 USG (1.63qt/lb)
I brewed a 5 USG batch, pitched 1028 and fermented for a week. Then I boiled the treacle and corn sugar in 0.5 USG, cooled and dumped in the fermenter an added 1762.
I racked in secondary carboy on 10.6oz of ground coffee beans. Bottled at 2.1 volumes with lactose and whiskey. FG was took before sugar, lactose and whiskey additions. I had to rebottle with fresh yeast 3 months after because it did not carbonate the first time.
Approx. abv 12.5% but gaseous chromatography analysis gave 11.8% instead (I brought a few samples at school
About the coffee: it should be a strong but not acidic blend and highly aromatic. I used a "Sumatra" blend.
Maybe too much coffee, which eventually fade with time leaving a coffee bitterness and acidity. Alcohol warmth, but not harsh or solventy. Hops and maltiness seem ok. No head.
Needs amelioration but it's a good start.
- Replace 2 row and munich with english pale ale
- No carapils
- Cold-steepping and/or vodka infusing the coffee
- vanilla, for complexity
- One strain of yeast, probably a neutral one
Suggestions are welcome!