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Old 08-01-2013, 12:06 AM   #1
Reverend of Beer
TobyG's Avatar
May 2010
Galvez, Louisiana
Posts: 2,324
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Recipe Type: Extract   
Yeast: Wyeast 1084   
Yeast Starter: 1L   
Batch Size (Gallons): 5   
Original Gravity: 1.063   
Final Gravity: 1.016   
IBU: 47   
Boiling Time (Minutes): 60   
Color: 30   
Primary Fermentation (# of Days & Temp): 14 @ 68F   
Tasting Notes: Age 6-8 weeks for optimal balance. This is a coffee-forward beer.   

This was my original recipe for the extract version of my Wake Up And Go To Sleep stout. Took first place in the novelty category at the 1995 Dixie Cup in Houston.

4 # Dark Malt Extract
3 # Light Malt Extract
1/8 # Roasted Barley
1/8 # Black Patent Malt
1/4 # Chocolate Malt
1 # Crystal Malt (90 lov)
1 1/2 oz Northern Brewer Hops (Boiling)
1/2 oz Willamette Hops (Finishing)
2 1/2 cups Chocolate Cappucino (espresso ground)
1 pkg Wyeast Irish Ale yeast

Steep roasted barley, black patent, chocolate, and crystal malts while bringing to a boil. Remove grains before water temp goes above 180F. Add dark and light extracts and boiling hops and boil for 60 minutes. Add finishing hops at the last 2 minutes of the boil. Add coffee in a hop bag at flame out while cooling. Transfer to fermenter. Pitch yeast when cooled below 90 degrees F.
Brasserie L'Etrange (my brewhouse build) My Untappd Profile
On Tap: Nothing WTF
In the cold room waiting their turn: Figure de Malchance (Bad Luck Charm - sticky black Imperial Stout)
Fermenting: Iron Brewer beer
Next brew day: NHC entries

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