LeathernoseBrewing
Member
- Joined
- Jan 20, 2014
- Messages
- 10
- Reaction score
- 2
- Recipe Type
- All Grain
- Yeast
- WLP029 Kolsch
- Yeast Starter
- Yeast cake
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.086
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 20
- Color
- 7 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks @ 67°F
- Secondary Fermentation (# of Days & Temp)
- 3 weeks @ 67°F
- Tasting Notes
- Coffee, rum, and chocolate
This recipe started out as an attempt to clear out some of the grains I had on hand to make room for new bags of grain. In fact, the first incarnation was brewed entirely from leftover ingredients, but as things in the brewing world tend to go, I got a bit carried away hence the name "Overboard."
The beer is loosely inspired by Carton Brewing's "Regular Coffee" , though is by no means a clone of any kind. The commercial version is a 12% ABV Imperial Cream Ale with coffee, which not only served as the basis for the recipe, but is also probably responsible for some of the more 'creative' additions.
Grains:
17.5lb German Pilsner
1.00lb Vienna Malt
Hops (Amount, Type, AA%, Boil Time):
.5oz Magnum 15.2% (60min.)
Irish Moss (15min.)
Yeast:
WLP029 Kolsch (Yeast cake)
Additional things:
4oz Raw Cacao Nibs (added in secondary)
1.5oz Oak Chips (added in secondary)
6oz White or Silver rum (added in secondary)
5oz coffee (added at bottling/kegging)
Mash your grains at 149°F for 60 minutes, sparge at 170°F until you collect 7 gallons of wort. Boil for 90 minutes total (30 minutes before adding any hops.) The long boil is essential for caramelizing those sugars and driving off DMS.
I then chilled to 68°F and racked onto a yeast cake of WLP029 Kolsch from a previous batch. Carton uses kolsch for their 'Boat' beer so it only seemed appropriate, but in the interest of using that leftover yeast before it expires; any clean, attenuative yeast will do. Chico (WLP001 Cali), Nottingham, US-05, Dry English, even Irish Ale would be interesting. However, if using fresh yeast I recommend making a 2 liter starter or bigger.
The Magnum was probably a year old, still in its nitrogen-flushed package. Again, any clean bittering hop will do, we're looking for 20 IBUs.
Let that sit in primary for 3 weeks, keeping the temperature in the upper 60s. When you're about 2 weeks in, start soaking your cacao nibs and oak in a bit of rum. I used 4oz of cacao nibs and about 1.5oz of medium toast American oak with just enough rum to cover everything, 6oz should do the trick. Let those rock for a week in a sanitized Mason jar until you're ready to rack to secondary. Open mason jar, stick face in and take deep breath. (just kidding, waft) You should at this point be fully erect. Dump the contents of your jar into the secondary vessel. The rum, the nibs, the chips; everybody goes in. Rack your beer on top, fit with an airlock and let that sit for an additional 3 weeks.
For the sake of playing off the name 'regular coffee' I used Cafe Bustelo coffee, which is my everyday cup of joe. It's also like $3 a pound. Your favorite roast will do, just put 5oz of it in a nylon mesh bag and let it steep in roughly 20oz of cold water for 24 hours prior to kegging/bottling. Add this cold steeped coffee directly to your keg or bottling bucket. Keg and carb, or prime and bottle as normal. It's best after 3 months or so, but by all means drink as you please. If you decide to brew it, please report back. Any variations are welcome and I look forward to hearing your results. Some pictures will follow
The beer is loosely inspired by Carton Brewing's "Regular Coffee" , though is by no means a clone of any kind. The commercial version is a 12% ABV Imperial Cream Ale with coffee, which not only served as the basis for the recipe, but is also probably responsible for some of the more 'creative' additions.
Grains:
17.5lb German Pilsner
1.00lb Vienna Malt
Hops (Amount, Type, AA%, Boil Time):
.5oz Magnum 15.2% (60min.)
Irish Moss (15min.)
Yeast:
WLP029 Kolsch (Yeast cake)
Additional things:
4oz Raw Cacao Nibs (added in secondary)
1.5oz Oak Chips (added in secondary)
6oz White or Silver rum (added in secondary)
5oz coffee (added at bottling/kegging)
Mash your grains at 149°F for 60 minutes, sparge at 170°F until you collect 7 gallons of wort. Boil for 90 minutes total (30 minutes before adding any hops.) The long boil is essential for caramelizing those sugars and driving off DMS.
I then chilled to 68°F and racked onto a yeast cake of WLP029 Kolsch from a previous batch. Carton uses kolsch for their 'Boat' beer so it only seemed appropriate, but in the interest of using that leftover yeast before it expires; any clean, attenuative yeast will do. Chico (WLP001 Cali), Nottingham, US-05, Dry English, even Irish Ale would be interesting. However, if using fresh yeast I recommend making a 2 liter starter or bigger.
The Magnum was probably a year old, still in its nitrogen-flushed package. Again, any clean bittering hop will do, we're looking for 20 IBUs.
Let that sit in primary for 3 weeks, keeping the temperature in the upper 60s. When you're about 2 weeks in, start soaking your cacao nibs and oak in a bit of rum. I used 4oz of cacao nibs and about 1.5oz of medium toast American oak with just enough rum to cover everything, 6oz should do the trick. Let those rock for a week in a sanitized Mason jar until you're ready to rack to secondary. Open mason jar, stick face in and take deep breath. (just kidding, waft) You should at this point be fully erect. Dump the contents of your jar into the secondary vessel. The rum, the nibs, the chips; everybody goes in. Rack your beer on top, fit with an airlock and let that sit for an additional 3 weeks.
For the sake of playing off the name 'regular coffee' I used Cafe Bustelo coffee, which is my everyday cup of joe. It's also like $3 a pound. Your favorite roast will do, just put 5oz of it in a nylon mesh bag and let it steep in roughly 20oz of cold water for 24 hours prior to kegging/bottling. Add this cold steeped coffee directly to your keg or bottling bucket. Keg and carb, or prime and bottle as normal. It's best after 3 months or so, but by all means drink as you please. If you decide to brew it, please report back. Any variations are welcome and I look forward to hearing your results. Some pictures will follow
Last edited:
Delicious!
