Juno_Malone
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I had the pleasure of visiting Rogue Brewing's operation in Newport, OR a few months ago (if you are ever anywhere remotely near there, do yourself a favor and check it out - they have an awesome setup going there), and I fell in love with their Cold-Brew Coffee IPA.
They give a few hints as to the recipe on their webpage here. Malts: 2-row, "Rogue Farms Risk & Dare Malts", Crystal 40L, White Wheat, Rolled Oats, Kiln Coffee Malt. Hops: Rogue's proprietary "Liberty, Rebel, and Freedom hops", and Simcoe. Cold-brewed coffee, and Pacman yeast. 7.5% ABV, 82 IBU, 28L (although there was no way it was that dark when I poured it - looked more like a moderately amber IPA, maybe 8-10 SRM?).
I haven't been able to find much info about the proprietary Rogue malts/hops, so here's the recipe I've built so far. Any and all critiques/comments/advice welcome.
Wake and Hop Coffee IPA
Brew Method: All Grain
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Boil Size: 7.2 gallons
Boil Gravity: 1.056
Original Gravity: 1.073
Final Gravity: 1.017
ABV (standard): 7.32%
IBU (tinseth): 83.2
SRM (morey): 13.4
FERMENTABLES:
12 lb - American - Pale 2-Row (76.2%)
1.5 lb - American - White Wheat (9.5%)
0.75 lb - American - Caramel / Crystal 40L (4.8%)
0.5 lb - United Kingdom - Coffee Malt (3.2%)
0.5 lb - American - Carapils (Dextrine Malt) (3.2%)
0.5 lb - Flaked Oats (3.2%)
HOPS:
1.5 oz - Magnum, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 65.87
1 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 10 min, IBU: 9.55
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 7.78
1 oz - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Aroma for 0 min
1 oz - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 15 min at 180 °F
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 15 min at 180 °F
1.0 oz - Centennial, Type: Whole Leaf, AA: 10, use: Dry Hop for 7 days
OTHER INGREDIENTS:
0.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 tsp - Fermax, Time: 10 min, Type: Other, Use: Boil
3 oz - Cold Press Coffee, Type: Flavor, Use: Bottling
YEAST:
Wyeast - Rogue Pacman 1764
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 60 - 72 F
Fermentation Temp: 66 F
NOTES:
Mash at 152F for 60 minutes. Cold brew coffee night before bottling; add pressed coffee to bottling bucket along with priming sugar mixture before racking beer on top.
EDIT: Found out the other LHBS in my area has coffee malt, so I updated/tweaked the grains to include 0.5# of that.
They give a few hints as to the recipe on their webpage here. Malts: 2-row, "Rogue Farms Risk & Dare Malts", Crystal 40L, White Wheat, Rolled Oats, Kiln Coffee Malt. Hops: Rogue's proprietary "Liberty, Rebel, and Freedom hops", and Simcoe. Cold-brewed coffee, and Pacman yeast. 7.5% ABV, 82 IBU, 28L (although there was no way it was that dark when I poured it - looked more like a moderately amber IPA, maybe 8-10 SRM?).
I haven't been able to find much info about the proprietary Rogue malts/hops, so here's the recipe I've built so far. Any and all critiques/comments/advice welcome.
Wake and Hop Coffee IPA
Brew Method: All Grain
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Boil Size: 7.2 gallons
Boil Gravity: 1.056
Original Gravity: 1.073
Final Gravity: 1.017
ABV (standard): 7.32%
IBU (tinseth): 83.2
SRM (morey): 13.4
FERMENTABLES:
12 lb - American - Pale 2-Row (76.2%)
1.5 lb - American - White Wheat (9.5%)
0.75 lb - American - Caramel / Crystal 40L (4.8%)
0.5 lb - United Kingdom - Coffee Malt (3.2%)
0.5 lb - American - Carapils (Dextrine Malt) (3.2%)
0.5 lb - Flaked Oats (3.2%)
HOPS:
1.5 oz - Magnum, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 65.87
1 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 10 min, IBU: 9.55
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 7.78
1 oz - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Aroma for 0 min
1 oz - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 15 min at 180 °F
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 15 min at 180 °F
1.0 oz - Centennial, Type: Whole Leaf, AA: 10, use: Dry Hop for 7 days
OTHER INGREDIENTS:
0.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 tsp - Fermax, Time: 10 min, Type: Other, Use: Boil
3 oz - Cold Press Coffee, Type: Flavor, Use: Bottling
YEAST:
Wyeast - Rogue Pacman 1764
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 60 - 72 F
Fermentation Temp: 66 F
NOTES:
Mash at 152F for 60 minutes. Cold brew coffee night before bottling; add pressed coffee to bottling bucket along with priming sugar mixture before racking beer on top.
EDIT: Found out the other LHBS in my area has coffee malt, so I updated/tweaked the grains to include 0.5# of that.