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Old 03-26-2011, 04:12 PM   #1
Mar 2011
Bozeman, Montana
Posts: 5
Liked 1 Times on 1 Posts

Recipe Type: Extract   
Yeast: 2 pkgs Safe Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.068   
Final Gravity: 1.019   
Boiling Time (Minutes): 60+   
Color: Caramel   
Primary Fermentation (# of Days & Temp): 7-9days @ 68-70F   
Tasting Notes: Smooth and Sweet like iced coffee   

7lbs liquid amber malt extract
3lbs dry light malt extract
1lb crystal malt (120L)
1/2lb chocolate malt
4oz 70% coco bakers chocolate
2cups dark fresh ground coffee (rough setting at the grocery)
1oz Palisade hops (8.4% alpha)
2pkgs Safe ale yeast
5oz or 3/4cup corn sugar for priming

In 1.5 gal of cold water steep all grains and coffee until boiling. Remove spent grains and coffee, then add malt extracts bring to a boil add hops and boil for 1hr. Add your chocolate during the final 20min of the boil. Sparge into 3gal cold water then top off to 5gal. Pitch the yeast when the temperature is below 80F.
Allow to fully ferment and settle, about 7-9days. Bottle with 3/4cup corn sugar and allow to carbonate 3weeks. With the specific gravity its around 6%, not to shabby but i would like it to be stronger, maybe with age?

This brew was a total shot in the dark and it turned out great. Nice nutty malt tones with good hop flavor and a kick of coffee to really keep you drinkin it. Its a hard one not to chug!

pmcduffie Likes This 
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