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Old 09-03-2013, 05:11 PM   #1
Aug 2013
Pacifica, CA
Posts: 3

Recipe Type: Partial Mash   
Yeast: Nottingham Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.020   
IBU: 34   
Boiling Time (Minutes): 45   
Color: Black   
Primary Fermentation (# of Days & Temp): 6   
Secondary Fermentation (# of Days & Temp): 20   
Tasting Notes: Great coffee flavor with the chocolate coming through on the back end.   

2 lbs Munich
1/2 lb roasted barley
1/2 lb chocolate roast
1/2 lb oats
1/4 lb crystal

45 min temp - 155


5.5 lbs of dark malt extract
1 lb Lactose

Hops for the Boil:
60 - 1/2 oz nugget
30 - 1/2 oz nugget
15 - 1/2 oz mt hood
end - 1/2 oz mt hood

Yeast - Nottingham Ale

When you move to the secondary add 2 quarts of your favorite coffee cold pressed with 1/2 cup of Dutch Process coco.

Priming - My last batch over carbonated so next time I am going to reduce the amount of priming dextrose to 3 oz.

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Old 09-03-2013, 05:20 PM   #2
Oct 2012
Posts: 141
Liked 3 Times on 3 Posts

Sounds delicious. I am going to try this one soon.
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