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Old 10-30-2012, 08:38 PM   #1
Golddiggie
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Dec 2010
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Recipe Type: All Grain   
Yeast: Wyeast 1335   
Yeast Starter: yes   
Batch Size (Gallons): 6.25   
Original Gravity: 1.067   
Final Gravity: 1.017   
IBU: 24.4   
Boiling Time (Minutes): 60   
Color: 20.0   
Primary Fermentation (# of Days & Temp): 54   
Tasting Notes: More malt forward with a smooth, clean finish.   

13# Pale Malt, Maris Otter (2 row)
1# Crystal Maris Otter (55L)
12oz British Dark Crystal Malt I (85L)
12oz British Dark Crystal Malt II (120L)
8oz Kiln Coffee malt

1oz EKG (7.20% AA) - boil 60 minutes [17.9 IBU]
1oz EKG (7.20% AA) - boil 10 minutes [6.5 IBU]

1tsp Wyeast nutrient - boil 10-15 minutes
Irish Moss for batch size

Mash at 154F for 75 minutes (21qts water, or 1.282 water/grain ratio)
Sparge at 168-170F for 15 minutes with 5.5 gallons

Ferment 4-8 weeks at 65F. Oak with 3-4oz medium toast Hungarian oak cubes for 6-8 weeks if desired.

Carbonate to 2-2.1 CO2 volumes.

I put 6.75-7 gallons into primary, so that I get 6 gallons out. I use two 3 gallon corny kegs for each batch. Scale recipe to your system.


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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-31-2012, 02:42 AM   #2
FastAndy
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Nov 2010
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Man this sounds good. I've never heard of kiln coffee malt. Is it actually coffe ish? I love the EKG only hop schedule.

 
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Old 10-31-2012, 03:23 AM   #3
Golddiggie
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Quote:
Originally Posted by FastAndy View Post
Man this sounds good. I've never heard of kiln coffee malt. Is it actually coffe ish? I love the EKG only hop schedule.
More subtle coffee flavors from it than other malts. I use it, along with pale chocolate, in my mocha porter to great effect/success.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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