andyrobertson
Active Member
- Joined
- Jun 12, 2013
- Messages
- 27
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- Wyeast 1272 American Ale Yeast II
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.075
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 1
- IBU
- 85
- Color
- black
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 2 weeks
- Tasting Notes
- strong coffee hoppy goodness
GRAINS
- 11.5 lbs. Rahr 2-row pale
- .5 lbs. Briess Caramel 80L
- .375 lbs. Weyermann Carafa III
- .375 lbs. English Chocolate Malt
MASH AT 152 FOR 60 MIN THEN SPARGE AND START BOIL!
BOIL ADDITIONS
- 1 oz. Summit (60min)
- 1 oz. Chinook (15min)
- 1 oz. Centennial (10min)
- 1 oz. Cascade (5min)
- 1 oz. Centennial (0min)
- 1 lb Corn sugar(0min)
DRY ADDITIONS
- 1 oz. Cascade
AFTER FOUR WEEKS OR THE SAME GRAVITY READING TWICE ITS TIME TO BOTTLE OR KEG! NOW YOU WILL MIX 2 CUPS OF BOILING WATER TO .7 POUNDS OF KONA COFFEE INTO A FRENCH PRESS AND LET SIT TILL IT GETS TO 75 DEGREES.. THEN POUR INTO BOTTLING BUCKET AND YOUR READY TO PRIME OR KEG! ENJOY!
- 11.5 lbs. Rahr 2-row pale
- .5 lbs. Briess Caramel 80L
- .375 lbs. Weyermann Carafa III
- .375 lbs. English Chocolate Malt
MASH AT 152 FOR 60 MIN THEN SPARGE AND START BOIL!
BOIL ADDITIONS
- 1 oz. Summit (60min)
- 1 oz. Chinook (15min)
- 1 oz. Centennial (10min)
- 1 oz. Cascade (5min)
- 1 oz. Centennial (0min)
- 1 lb Corn sugar(0min)
DRY ADDITIONS
- 1 oz. Cascade
AFTER FOUR WEEKS OR THE SAME GRAVITY READING TWICE ITS TIME TO BOTTLE OR KEG! NOW YOU WILL MIX 2 CUPS OF BOILING WATER TO .7 POUNDS OF KONA COFFEE INTO A FRENCH PRESS AND LET SIT TILL IT GETS TO 75 DEGREES.. THEN POUR INTO BOTTLING BUCKET AND YOUR READY TO PRIME OR KEG! ENJOY!
