patrick524
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1028 London Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.044
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Color
- 32
- Primary Fermentation (# of Days & Temp)
- 28@68
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Slight coffee/roast flavor
8.5# Pale Malt 2-row
1# Roasted Barley (470srm)
.5# Caramel/crystal 80
.5# Wheat/Flaked
2oz E.K. Golding @ 60 min (5.6%) Leaf
5 oz Starbucks Dark Espresso Roast Cold brew
Mash at 150 for 75 Minutes @ 1.5qt/pd
Sparge for an 8.35 gal boil
I don't secondary, so I left the beer in the primary for at least 3 weeks.
Cold brew the coffee for 24 hours at room temperature. Add the coffee to the keg/secondary and let mix for at least 2 days before carbonating.
1# Roasted Barley (470srm)
.5# Caramel/crystal 80
.5# Wheat/Flaked
2oz E.K. Golding @ 60 min (5.6%) Leaf
5 oz Starbucks Dark Espresso Roast Cold brew
Mash at 150 for 75 Minutes @ 1.5qt/pd
Sparge for an 8.35 gal boil
I don't secondary, so I left the beer in the primary for at least 3 weeks.
Cold brew the coffee for 24 hours at room temperature. Add the coffee to the keg/secondary and let mix for at least 2 days before carbonating.