All Grain Yeast:
1099 Whitbread Yeast Starter:
Smacked 10 hours prior to brew Batch Size (Gallons):
5 Original Gravity:
1.060 Final Gravity:
65 Boiling Time (Minutes):
9 Primary Fermentation (# of Days & Temp):
14 @ 68 Secondary Fermentation (# of Days & Temp):
14 @ 38 Tasting Notes:
Subtle chocolate and earthy citrus aromas. Medium body with a creamy biscuit finish.
Brewed this up for my brother who passed away in a car accident 2 years ago on May13 at the young age of 18. He always LOVED coffee ice cream with sprinkles and a pinch of cinnamon (its actually great) so i wanted to brew something up in his honor this year and i choose a fitting style that ive been wanting to tackle lately, the Coffee IPA.
This started with a trip to the local market which has a huge coffee section with a dedicated attendant. We asked him about his finest blends and that we were also going to be using it for a beer. He led us to the Hawaiian gold? but there was to much roast and not enough aromatics. I asked him for something a touch lighter, something fruity that is when he grabbed one of the best coffees ive ever smelt in my life, AA KENYAN LIGHT, purest blah blah from kenyan whatever it was i was hooked. Oranges and key limes, dark bakers chocolate and sweet cream under a very light delicate roast, I figured this would compliment a nice earthy citrus IPA perfectly.
8.5lb Maris Otter
3lb Munich light
1lb Crystal 10L
5.5oz Torrified Wheat
1oz Nugget @FWH into first runnings and sat for 5min prior to boil
.5oz Galena @ 30min
1oz Amarillo @15min
.5oz Galena @10min
Last additions were added and continuously added from 5-0min
150 Mash for 60min
Pitched yeast at 64 raised to 68
Rack to keg at 14 days and chill add coffee extract after 5 days on gas, feel it tends to push the o2 out of solution (if any) and limit oxidation.
This yeast DROPPED like a rock at about day 11 but i usually dont touch any beer till 14.
COLD STEEP METHOD!!!
I think this was the key to this recipe...
I coarsely ground 2oz of "AA KENYAN LIGHT ROAST
" and put in a sanitized jar with (1) 500ml bottle of water. I only steeped it over night for about 12 hours, ive read you can go up to 16hours but this is the limit before you start extracting to much acidity and tannins, also make sure its IN THE FRIDGE to keep temps low and limit the extraction of tannins and acids further.
This bean has a very high acid content, so dont go to over board, you can use A different low acidity light roast/more dry weight bean to the same water to get a stronger profile.
Pours a creamy white head that dies to a light lace, aromas of biscuit caramel orange citrus and a hint of dark bakers chocolate. The medium-light body comes in with the same profile, thick rich malty tones with a sweet cream essence and earthy spice finish, citrus makes it way in and out of every flavor i grab. This yeast gives a great bold malty profile while keeping the finish clean and light one of my favorite english strains.
While not as in your face as it could be, the coffee brings this bad boy all together, the lush fruit and dark chocolate notes from the coffee match up with the toffee like munich and biscuity marris otter so well. The amarillo adds in some fruit and the galena rounds out the profile with the aromatic earthy spice. I didnt dry hop this because i wanted the coffee to shine and thats one place where it really stands out
Hope you guys enjoy! Would love to see some of your variations. After i loved this so much i was planning on brewing a Iced Coffee brown like coffee bender, something to "wake" me up in the morning
Rock on guys
This is my first recipe posted on here after 2 years of brewing, hope ya like it!