Recipe Type: All Grain Yeast: Safale SO4 Yeast Starter: No Additional Yeast or Yeast Starter: 2 packets Batch Size (Gallons): 8.5 Original Gravity: 1.071 Final Gravity: 1.022 IBU: 51.6 Boiling Time (Minutes): 90 Color: 34.6 Primary Fermentation (# of Days & Temp): 9 Tasting Notes: Came out with a strong coffee presence but no harsh coffee flavor.
Amt Name Type # %/IBU
13 lbs 8.0 oz Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 67.8 %
2 lbs Brown Malt (home roasted from Maris Otter) (65.0 SRM) Grain 2 10.1 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 3 6.3 %
10.4 oz Dark Crystal (165.0 SRM) Grain 4 3.3 %
8.0 oz CaraBrown (55.0 SRM) Grain 6 2.5 %
8.0 oz Black Barley (Briess) (500.0 SRM) Grain 5 2.5 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 7 2.5 %
1.50 oz Nugget [11.50 %] - Boil 60.0 min Hop 8 34.8 IBUs
2.00 oz Nugget [11.50 %] - Boil 10.0 min Hop 9 16.8 IBUs
1.6 pkg SafAle English Ale (DCL Yeast #S-04) [25.00 ml] Yeast 10 -
1 lbs Belgian Candi Syrup Dark (90.0 SRM) Sugar 11 5.0 %
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 6.2 %
Bitterness: 51.6 IBUs Calories: 245.3 kcal/12oz
Est Color: 34.6 SRM
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 19 lbs 14.4 oz
Sparge Water: 6.14 gal Grain Temperature: 35.0 F
Sparge Temperature: 168.0 F Tun Temperature: 65.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Name Description Step Temperature Step Time
Protein Rest Add 6.14 gal of water at 134.2 F 122.0 F 30 min
Saccharification Decoct 2.88 gal of mash and boil it 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 6.14 gal water at 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts.
Notes: I mashed high to counteract the D90 syrup addition (late addition not truly after the boil). I had won a bunch of syrup due to a homebrew comp and thought it'd go well in this beer. It added a nice layer of complexity. In the boil I added 1oz each of hershey cocoa regular and extra dark. Then in secondary I took 8oz of coffee beans. It was a blend of a malawi, tanzanian peaberry, and sumatra beans. I bought them at the local roaster. Any coffee you like should work. I then added cold water to my french press and let it sit on my counter top for a few days while the beer fermented. Then I added the press pot coffee to the fermentor as it finished up and began to condition. I bottle conditioned with malt extract. One thing about using the cocoa. I found my cocoa wasn't sufficiently settled out and a lot settled in the bottle. It's like a chocolately surprise so if you bottle condition this beer swirl the last bit like a hefe and toss it in you glass. You'll be glad you did.
Also I'd like to mention. I sent this to a friend who loves Founders Breakfast Stout. While this isn't as high an ABV he has been talking this beer up as the best thing since sliced bread. I really like it and will probably continue to brew this fairly regularly. So if you like a strong coffee flavor with nice roasty components this is a nice recipe to try.
Going through life is hard.
Going through life stupid is harder.
"I then added cold water to my french press and let it sit on my counter top for a few days while the beer fermented."
I'm thinking about adding a single espresso bean to each bottle. Did you have any nasty tastes come through using the coffee depending on the coffee's used? Am I correct that you didn't grind the beans, you just soaked them? I'm assuming that not brewing the coffee wouldn't extract the oils, just the flavor. [My theory anyway.]