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Old 07-12-2013, 05:55 PM   #1
pkrath84
Recipes 
 
Jan 2013
Yorba Linda, CA
Posts: 397
Liked 36 Times on 28 Posts


Recipe Type: Extract   
Yeast: Wyeast 1056   
Yeast Starter: 1.5L   
Batch Size (Gallons): 5   
Original Gravity: 1.088   
Final Gravity: 1.010   
IBU: 70   
Boiling Time (Minutes): 60   
Color: 13srm   
Primary Fermentation (# of Days & Temp): 2 weeks   
Secondary Fermentation (# of Days & Temp): 1 week   
Tasting Notes: Mellon, tropical fruit, and citrus on the nose/tongue. Sweet/smooth coffee   

1 lbs 4.0 oz Caramel/Crystal Malt - 40L
1 lbs Marris Otter Malt Extract (generic)
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract (8.0 SRM)
0.50 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Citra [12.00 %] - Boil 60.0 min
0.50 oz Cascade [5.50 %] - Boil 30.0 min
0.50 oz Citra [12.00 %] - Boil 30.0 min
3 lbs Maris Otter Malt Extract (generic)
3 lbs Pale Liquid Extract [Boil for 5 min]
1.00 oz Citra [12.00 %] - Boil 5.0 min
0.50 oz Cascade [5.50 %] - Boil 5.0
1.0 pkg American Ale (Wyeast Labs #1056)
4.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
1.00 oz Cascade [5.50 %] - Dry Hop 5.0 Days


After primary fermentation has finished. Rack into secondary for dry hopping. Coffee is added at bottling to taste as brewed below: (I start with 5 oz cold brew and work my way up from there)

I drink coffee that's cold brewed so I just add from what I make for the week which I prepare by steeping 1.25 lbs course ground french roasted coffee into 9 cups of water, steeped overnight at room temperature for 14-16 hours.

Note on coffee: I find when using cold brew in amounts less than 5 oz or so, it ages out fairly quickly which is why I use this as my new starting point. I suggests over shooting a bit from your ideal taste to let it settle out just right when carbonated and conditioned. Using less will still end up producing a great beer that's very smooth with decent body, just not much coffee flavor.

Here's a link to my "development" thread.

http://www.homebrewtalk.com/f36/help...ee-ipa-401858/


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