Juno_Malone
Well-Known Member
- Joined
- Jun 18, 2013
- Messages
- 210
- Reaction score
- 28
- Recipe Type
- All Grain
- Yeast
- Wyeast 1764 PacMan
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.4
- Original Gravity
- 1.064
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 81
- Color
- 10
- Primary Fermentation (# of Days & Temp)
- 21 days @ 64'F
- Tasting Notes
- Nice mix of Citrus and Pine with a perfect level of cold-brewed coffee
So, this has been a project of mine for some time - I spent some time attempting to "reverse-engineer" Rogue's proprietary hop varieties they mention in their recipe for Cold Brew IPA:
https://www.homebrewtalk.com/forum/...oprietary-hop-varieties-freedom-rebel.638783/
Unfortunately, I couldn't get my hands on Horizon for this recipe, but since it's the suspected bittering hop, I replaced it with something clean like Warrior (Magnum would work well too) which I doubt will have a huge impact on the final product. I also added in some Simcoe because I felt like Ahtanum and Centennial on their own wouldn't quite bring enough to the table.
I brewed an earlier version of this recipe; the tasting notes, discussion, and potential tweaks to the recipe can be found here:
https://www.homebrewtalk.com/forum/...-a-coffee-ipa-wake-and-hop-coffee-ipa.594672/
What's laid out here is version 2.0 of this recipe, which I bottled 3 weeks ago and will be tasting for the first time later this weekend (tasting notes will be updated then). If you've never tried Rogue Cold Brew IPA, do yourself a favor and track it down - it's one of the better beers I've tasted, and it's what made me a believe that coffee can work in an IPA. A note on the cold-brewed coffee in this recipe - 1.50 oz refers to the dry weight of the beans used. I recommend a coarse grind, submerging in ~1.5L of boiled and cooled water (the best way to do this is pour the water over the coffee grounds in a sterilized container, waiting five minutes, and then stirring with a sterilized spoon to fully wet/submerge the grounds), and letting cold-brew in the fridge (covered) for up to 24 hours.
****5.4 Gallon Batch****
Batch Size: 5.4 gal
Boil Size: 7.4 gal
Estimated OG: 1.064 SG
Estimated Color: 9.8 SRM (prior to coffee addition)
Estimated IBU: 80.5 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 60 Minutes
Grains:
------------
9.00 lb Pale Malt (2 Row) US (65.7%)
3.00 lb American White Wheat Malt (21.9%)
0.50 lb Caramel/Crystal Malt - 40L (3.6%)
0.50 lb Carapils/Dextrine Malt (3.6%)
0.50 lb Flaked Oats (3.6%)
0.20 lb Coffee Malt (1.5%)
Hops:
------------
1.00 oz Warrior [15.4%] (60 min)
0.50 oz Ahtanum [4.1%] (15 min)
0.50 oz Centennial [8.5%] (15 min)
0.50 oz Simcoe [15.0%] (15 min)
1.00 oz Ahtanum [4.1%] (0 min)
1.00 oz Centennial [8.5%] (0 min)
1.00 oz Simcoe [15.0%] (0 min)
Yeast:
------------
1 Pkgs Wyeast 1764 PacMan (Starter Recommended)
Other:
------------
1/2 tsp Irish Moss (15 min)
1/4 tsp Ferman (10 min)
1.50 oz Cold-Brewed Kona Coffee (Bottling Bucket)
Mash at 152 degrees for 60 minutes.
I'll add pictures and tasting notes later this weekend. Any comments, questions, critiques, or feedback is 100% welcome and appreciated!
https://www.homebrewtalk.com/forum/...oprietary-hop-varieties-freedom-rebel.638783/
Unfortunately, I couldn't get my hands on Horizon for this recipe, but since it's the suspected bittering hop, I replaced it with something clean like Warrior (Magnum would work well too) which I doubt will have a huge impact on the final product. I also added in some Simcoe because I felt like Ahtanum and Centennial on their own wouldn't quite bring enough to the table.
I brewed an earlier version of this recipe; the tasting notes, discussion, and potential tweaks to the recipe can be found here:
https://www.homebrewtalk.com/forum/...-a-coffee-ipa-wake-and-hop-coffee-ipa.594672/
What's laid out here is version 2.0 of this recipe, which I bottled 3 weeks ago and will be tasting for the first time later this weekend (tasting notes will be updated then). If you've never tried Rogue Cold Brew IPA, do yourself a favor and track it down - it's one of the better beers I've tasted, and it's what made me a believe that coffee can work in an IPA. A note on the cold-brewed coffee in this recipe - 1.50 oz refers to the dry weight of the beans used. I recommend a coarse grind, submerging in ~1.5L of boiled and cooled water (the best way to do this is pour the water over the coffee grounds in a sterilized container, waiting five minutes, and then stirring with a sterilized spoon to fully wet/submerge the grounds), and letting cold-brew in the fridge (covered) for up to 24 hours.
****5.4 Gallon Batch****
Batch Size: 5.4 gal
Boil Size: 7.4 gal
Estimated OG: 1.064 SG
Estimated Color: 9.8 SRM (prior to coffee addition)
Estimated IBU: 80.5 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 60 Minutes
Grains:
------------
9.00 lb Pale Malt (2 Row) US (65.7%)
3.00 lb American White Wheat Malt (21.9%)
0.50 lb Caramel/Crystal Malt - 40L (3.6%)
0.50 lb Carapils/Dextrine Malt (3.6%)
0.50 lb Flaked Oats (3.6%)
0.20 lb Coffee Malt (1.5%)
Hops:
------------
1.00 oz Warrior [15.4%] (60 min)
0.50 oz Ahtanum [4.1%] (15 min)
0.50 oz Centennial [8.5%] (15 min)
0.50 oz Simcoe [15.0%] (15 min)
1.00 oz Ahtanum [4.1%] (0 min)
1.00 oz Centennial [8.5%] (0 min)
1.00 oz Simcoe [15.0%] (0 min)
Yeast:
------------
1 Pkgs Wyeast 1764 PacMan (Starter Recommended)
Other:
------------
1/2 tsp Irish Moss (15 min)
1/4 tsp Ferman (10 min)
1.50 oz Cold-Brewed Kona Coffee (Bottling Bucket)
Mash at 152 degrees for 60 minutes.
I'll add pictures and tasting notes later this weekend. Any comments, questions, critiques, or feedback is 100% welcome and appreciated!