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Old 04-20-2007, 01:52 PM   #1
Jun 2006
South River, NJ
Posts: 2,587
Liked 21 Times on 17 Posts

Recipe Type: Extract   
Yeast: Nottinghams   
Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.016   
Boiling Time (Minutes): 60   
Color: BLACK   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Secondary Fermentation (# of Days & Temp): 10 @ 68F   

7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160 for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.

aka - BUZZ BEER (and scored a 37 at a recent BJCP event)

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Old 12-05-2009, 03:56 AM   #2
Nov 2009
Upstate NY
Posts: 329
Liked 6 Times on 5 Posts

Seriously, thank you for keeping this. I lost every other copy of the recipe I had!

jaydog2314 Likes This 
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Old 09-18-2015, 04:09 AM   #3
Audiacious's Avatar
Jul 2015
Boston, Massachusetts
Posts: 21

just dump the grounds in?? do you filter them out or do they settle out??
Semper Pandoxare Brewing

MB Horse's Ass Ale
Fuc'd Up Honey Ale - tweaked MB recipe
Blueberry Ale - FAILURE
MB Corona knock off - its ok

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Old 12-28-2015, 07:24 PM   #4
Dec 2015
Eugene, Oregon
Posts: 211
Liked 35 Times on 27 Posts

I usually strain the wort after it's cooled some before putting it in the carboy. I'd imagine it would get the coffee grains out.

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