No problem. Here it is.Share the recipe!!!! It looks great
Wow thats very interesting!!! Cocoa and coffee, great!No problem. Here it is.
SHOT IN THE DARK
1/2 lb DME (for starter)
7 lbs Dark DME
1/2 lb U.S. Crystal 20
1/2 lb U.K. Chocolate Malt
1/2 lb U.K. Roasted Barley
1/4 lb Hersheys Unsweetened Cocoa
1/2 lb Brown Sugar
1/2 lb Dark Roast Coffee (ground)
16 HBU Perle Hops (Bittering Hop)
Yeast WLP001 (California Ale)
They say to ferment for 1 week in primary. Make a coffee cold extraction 24 hrs before you rack to secondary. 1/2lb coffee with 24 oz of cold tap water. Add strained coffee mixture to secondary and then rack. Leave beer in secondary for 2 weeks, prime, botttle and age for 2 or more weeks. (The beer will get better with age)
Here is what I did:
Brew Day was 1-22-12 O.G. was 1.074
1-29-12 added coffee mixture
2-8-12 transfered to carboy
3-10-12 bottled F.G. was 1.020
I didnt follow precisely but it still turned out great. There was a death in my wifes family so things got thrown off a little. This does get better as it ages. Good luck! Let me know how it turns out if you try it.
YES! Its GREAT! My third brew was a Founders Breakfast Stout clone. Just did it two weeks ago. Its still in primary. It has two different coffees (1 in primary, 1 in secondary) and 2 different chocolates at the end of the boil (dominican cocoa nibs and bakers chocolate). Cant wait for this one!Wow thats very interesting!!! Cocoa and coffee, great!
HBU = AA% * wgt (for 5 gallon batch)For anyone still interested...I called my LHBS and they said the Alpha Acid is 6.5% and it was 2oz. of 16 HBU Perle Hops. Sorry it took awhile to follow up.
This is definitely a GREAT beer!