Boil Volume: 7.50 gallons
Batch Volume: 6.50 gallons
9.00 lb Pale Malt
1.25 lb Chocolate Malt
1.00 lb Munich Malt
0.75 lb Golden Naked Oats
0.50 lb Carafa II Special
1.00 oz First Gold (60 minutes, 9.5% Alpha)
1.00 oz Northern Brewer (15 minutes, 9.8% Alpha)
1.00 oz First Gold (0 minutes)
Wyeast 1332 Northwest Ale Yeast
Distilled water with:
2 gm Calcium Carbonate
4 gm Gypsum
8 gm Calcium Chloride
Mashed with 15qt of water at 150F for 60 minutes
In secondary, added 4 oz coarsely crushed Fair Trade Nicaraguan Segovia coffee beans for a week before kegging.
This beer turned out really smooth and creamy, but the coffee flavor was a bit too much at first. I'd cut the coffee beans in half next time.
I also tried blending half a pint of this beer with a half pint of my chocolate stout and was awesome.