jdopchibrew
Well-Known Member
Hey guys! 
I'm currently in the middle of formulating a recipe for a BIPA with coffee with a buddy of mine. I've made several IPA's, but never a black. I've done a decent amount of research on grain and hop bill, but I thought I'd run it past you guys before we dive head first into this. So, without further ado...
Type: All Grain
Batch Size (fermenter): 11.00 gal
Boil Size: 14.48 gal
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 55.0 IBUs
Est Color: 29.0 SRM
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 10.25 gal
20 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Wheat, Flaked (1.6 SRM) Grain
1 lbs Aromatic Malt (26.0 SRM) Grain
1 lbs Carafa III (525.0 SRM) Grain
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
1 lbs Candi Sugar, Dark (275.0 SRM)
2.00 oz Centennial [10.00 %] - Boil 60.0 min
2.00 oz Cascade [5.50 %] - Boil 30.0 min
2.00 oz Cascade [5.50 %] - Boil 15.0 min
2.00 oz Cascade [5.50 %] - Boil 5.0 min
2.00 oz Willamette [5.50 %] - Boil 1.0 min
1.0 pkg American Ale (Wyeast Labs #1056) -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days
I figured the dark candi would be better than straight corn sugar, still drying it out for the hops, but also imparting some similar/wanted flavors, as well. my only concern is how and when to add the coffee-- I keep finding different answers to this, and since I have no experience with coffee in beer, am having trouble deciding which method would be best. Your thoughts?
I'm currently in the middle of formulating a recipe for a BIPA with coffee with a buddy of mine. I've made several IPA's, but never a black. I've done a decent amount of research on grain and hop bill, but I thought I'd run it past you guys before we dive head first into this. So, without further ado...
Type: All Grain
Batch Size (fermenter): 11.00 gal
Boil Size: 14.48 gal
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 55.0 IBUs
Est Color: 29.0 SRM
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 10.25 gal
20 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Wheat, Flaked (1.6 SRM) Grain
1 lbs Aromatic Malt (26.0 SRM) Grain
1 lbs Carafa III (525.0 SRM) Grain
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
1 lbs Candi Sugar, Dark (275.0 SRM)
2.00 oz Centennial [10.00 %] - Boil 60.0 min
2.00 oz Cascade [5.50 %] - Boil 30.0 min
2.00 oz Cascade [5.50 %] - Boil 15.0 min
2.00 oz Cascade [5.50 %] - Boil 5.0 min
2.00 oz Willamette [5.50 %] - Boil 1.0 min
1.0 pkg American Ale (Wyeast Labs #1056) -
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days
I figured the dark candi would be better than straight corn sugar, still drying it out for the hops, but also imparting some similar/wanted flavors, as well. my only concern is how and when to add the coffee-- I keep finding different answers to this, and since I have no experience with coffee in beer, am having trouble deciding which method would be best. Your thoughts?
