Requesting recipes: Allgrain/BIAB Coffee IPA or Coffee DIPA

[xCSx]

Anyone have some good recipes/tips?

 

[zgja2]

Interested in this as well...

 

[Desertbrewer]

I've been thinking about this for a long time, because I started roasting coffee at home a couple years before I started brewing.

Some thoughts I've had is that coffee choice (origin), freshness and even degree of roast in a Pale beer has got to be extremely important; Pale beers are going to let the coffee be more of a predominant flavor than in your stouts that have tons of roast anyway.

I've had a lot of different coffees over the years, and have come to think of Ethiopia's as the IPA of coffees; they're typically very fruity, citrusy and floral without a viscous mouthfeel you get from a lot of Kenyas, etc. So, assuming one was making a citrusy or fruity IPA, those flavors should meld well. The coffee has to be fresh otherwise you'll get that "diner" taste. And I think it should be roasted just enough to get rid of raw flavor- any 3rd wave coffee roaster who's been around will have achieved this (say, Intelligentsia or Stumptown). Just like with hops or anything else, the more roasted coffee is, the more it starts to just taste like roast rather than having the interesting characteristics you get from that region/cultivar that you want. I think about hops when I drink coffee now and a lot of Ethiopias have a blueberry flavor that would be great with Mosaic, maybe layering in some Centennial (hits the floral note) and Amarillo (orangey).

And for process, the thing that gives the most "bright" character is definitely just dumping the beans in for 12-24 hours (Id use 2 oz to start in a hop sack, then taste). For a more "smooth" character, you could make a cold brew and add it at the end.

I guess another approach would be making a piney/dank focused IPA with say a Simcoe/Columbus combo. Not sure what coffee would go with that, or if it'd even taste good. Maybe something very earthy like a Sumatran roasted dark.

I've got to think though, that it's better to undershoot the coffee flavor then add then to have a dominant coffee flavor. I also think caramel malts may be a conflicting flavor that takes away from the hops and the coffee. Though a smidge of brown malt or something toasty may help with color and give some more sense of roast.

 

[xCSx]

I've been thinking about this for a long time, because I started roasting coffee at home a couple years before I started brewing.

Some thoughts I've had is that coffee choice (origin), freshness and even degree of roast in a Pale beer has got to be extremely important; Pale beers are going to let the coffee be more of a predominant flavor than in your stouts that have tons of roast anyway.

I've had a lot of different coffees over the years, and have come to think of Ethiopia's as the IPA of coffees; they're typically very fruity, citrusy and floral without a viscous mouthfeel you get from a lot of Kenyas, etc. So, assuming one was making a citrusy or fruity IPA, those flavors should meld well. The coffee has to be fresh otherwise you'll get that "diner" taste. And I think it should be roasted just enough to get rid of raw flavor- any 3rd wave coffee roaster who's been around will have achieved this (say, Intelligentsia or Stumptown). Just like with hops or anything else, the more roasted coffee is, the more it starts to just taste like roast rather than having the interesting characteristics you get from that region/cultivar that you want. I think about hops when I drink coffee now and a lot of Ethiopias have a blueberry flavor that would be great with Mosaic, maybe layering in some Centennial (hits the floral note) and Amarillo (orangey).

And for process, the thing that gives the most "bright" character is definitely just dumping the beans in for 12-24 hours (Id use 2 oz to start in a hop sack, then taste). For a more "smooth" character, you could make a cold brew and add it at the end.

I guess another approach would be making a piney/dank focused IPA with say a Simcoe/Columbus combo. Not sure what coffee would go with that, or if it'd even taste good. Maybe something very earthy like a Sumatran roasted dark.

I've got to think though, that it's better to undershoot the coffee flavor then add then to have a dominant coffee flavor. I also think caramel malts may be a conflicting flavor that takes away from the hops and the coffee. Though a smidge of brown malt or something toasty may help with color and give some more sense of roast.

I am very into coffee, I have probably 8 ways to make it at home. If the beans are oily, count me out. I only use '3rd wave' coffee. So I am looking at some single origin beans to pair nicely with an ipa, I think there needs to be some experimentation here, but really should you stick with a normal IPA recipe, lets say dry hopped with some citra, and dry hopped with coffee beans or add ground coffee at flame out? hmm

 

[troglodytes]

I've been thinking about doing this for a while as it combines two of my favorite things. I think if I were to start from scratch I would bitter with Chinook, and then do a late addition and large whirlpool of a mixture of hops. I'm thinking 10 min addition of wilmalette, ctz, centennial @ a 2:1:1 ratio. Then whirpool with a large charge of the same at a 1:2:2 ratio. Post fermentation I would would transfer over 16oz of cold brew (toddy concentrate)of a lighter roast for 4 days then bottle. My local roaster has a light roast of Ethiopian Kochere that would be awesome.

You have mean itching to experiment now.

 

[Desertbrewer]

I am very into coffee, I have probably 8 ways to make it at home. If the beans are oily, count me out. I only use '3rd wave' coffee. So I am looking at some single origin beans to pair nicely with an ipa, I think there needs to be some experimentation here, but really should you stick with a normal IPA recipe, lets say dry hopped with some citra, and dry hopped with coffee beans or add ground coffee at flame out? hmm

Citra is great. One of my top 3 favorite hops for sure, but I get a strong mango flavor from it that I can't see going with roast flavor. Same with say, Galaxy, which is awesome with it's guava, passionfruit thing. For sure, there are coffees that have these tropical, fruity flavors, but in the brewed cup, you are pulling them out from this acidic, complex beverage that has thousands of compounds imparting flavors, many of which are Maillard flavors.

I can't see throwing in ground coffee as a good idea, for the same reason you decant the coffee from a French press once it's down brewing; you start extracting nasty compounds when you leave the coffee on the grounds at high temps. If all this talk in NEIPA about bio transformation has legs, maybe "dry beaning " during fermentation is a good idea. But use a sack so you can pull the coffee out when it's done extracting.

The more I think about this, the more I'm convincing myself that the more floral forward hops would be the way to go with this style. But I'm gonna rack off a gallon for experimentation on my next IPA, which is gonna be on the fruitier side.

 

[xCSx]

Created a quick coffee pale ale 100% citra.

http://www.brewersfriend.com/homebrew/recipe/view/459378/northeast-coffee-citra-pale-ale

Any idea what to trade the Munich malt for? 1 lb of something else?

 

[xCSx]

i'm going to split this into 2 batches, will do the coffee in only one of them
will put it in 2, 2.5 gallon kegs and see whats up




HOME BREW RECIPE:
Title: Northeast Coffee Citra Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.036
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.050
Final Gravity: 1.012
ABV (standard): 4.9%
IBU (tinseth): 42.38
SRM (morey): 5.84

FERMENTABLES:
4 lb - American - Pale Ale (36.4%)
1 lb - Flaked Oats (9.1%)
1 lb - United Kingdom - Oat Malt (9.1%)
1 lb - American - Munich - Light 10L (9.1%)
4 lb - United Kingdom - Golden Promise (36.4%)

HOPS:
1.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 31.97
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 8.56
2 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 12 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.85

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 7.5 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 7.5 gal

OTHER INGREDIENTS:
4 oz - Coffee, Time: 4320 min, Type: Flavor, Use: Primary

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/459378/northeast-coffee-citra-pale-ale

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-25 15:51 UTC
Recipe Last Updated: 2017-02-25 01:54 UTC

 

[xCSx]

i'm going to split this into 2 batches, will do the coffee in only one of them
will put it in 2, 2.5 gallon kegs and see whats up




HOME BREW RECIPE:
Title: Northeast Coffee Citra Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.036
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.050
Final Gravity: 1.012
ABV (standard): 4.9%
IBU (tinseth): 42.38
SRM (morey): 5.84

FERMENTABLES:
4 lb - American - Pale Ale (36.4%)
1 lb - Flaked Oats (9.1%)
1 lb - United Kingdom - Oat Malt (9.1%)
1 lb - American - Munich - Light 10L (9.1%)
4 lb - United Kingdom - Golden Promise (36.4%)

HOPS:
1.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 31.97
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 8.56
2 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 12 days
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.85

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 7.5 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 7.5 gal

OTHER INGREDIENTS:
4 oz - Coffee, Time: 4320 min, Type: Flavor, Use: Primary

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/459378/northeast-coffee-citra-pale-ale

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-25 15:51 UTC
Recipe Last Updated: 2017-02-25 01:54 UTC

trying this - this weekend...

 

[xCSx]

Brewed this one... came in around 1.60 OG

I am just going to add cold brew coffee at the time of kegging.

 

[Juno_Malone]

I formulated this one last year:

https://www.homebrewtalk.com/showthread.php?t=594672

I think after all the tweaks, the final recipe was:

Wake and Hop Coffee IPA
Brew Method: All Grain
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Boil Size: 7.2 gallons
Boil Gravity: 1.056
Original Gravity: 1.071
Final Gravity: 1.011
ABV (standard): 7.9%
IBU (tinseth): 83.2
SRM (morey): 13.4

FERMENTABLES:
12 lb - American - Pale 2-Row (76.2%)
1.5 lb - American - White Wheat (9.5%)
0.75 lb - American - Caramel / Crystal 40L (4.8%)
0.5 lb - United Kingdom - Coffee Malt (3.2%)
0.5 lb - American - Carapils (Dextrine Malt) (3.2%)
0.5 lb - Flaked Oats (3.2%)
Mash at 153F for 60 minutes.

HOPS:
1.5 oz - Magnum, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 65.87
1 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 10 min, IBU: 9.55
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 10 min, IBU: 7.78
1 oz - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Aroma for 0 min
1 oz - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 15 min at 180 °F
0.5 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Whirlpool for 15 min at 180 °F
1.0 oz - Centennial, Type: Whole Leaf, AA: 10, use: Dry Hop for 7 days

OTHER INGREDIENTS:
0.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
0.25 tsp - Fermax, Time: 10 min, Type: Other, Use: Boil
2 oz - Whole Bean Coffee, Time: 5 days, Type: Flavor, Use: Secondary

YEAST:
Wyeast - Rogue Pacman 1764
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 60 - 72 F
Fermentation Temp: 66 F


It turned out really well, but I think I'd do a few things differently next time:

• I'd probably leave the coffee malt and the flaked oats out entirely. The beer ended up slightly darker than I wanted it to be, and I didn't notice the flaked oats at all. So I'd simplify the grain bill to just 2-row, wheat, crystal 40L, and carapils.
• The Pacman 1764 went crazy and finished at 1.011, so I ended up with a much stronger beer than I was hoping for. I might adjust the grains next time to bring this down to maybe 6.7% ABV or so. But I'll stick with the Pacman yeast in the spirit of cloning the Rogue beer.
• This was the first time I've tried the method of just adding whole coffee beans to the carboy a few days prior to bottling. It worked well, but I think it'd be interesting to brew this one again but split it in to two 3-gal carboys. From there, I'd use the whole-bean dry-hop method with one, and the cold-brew bottling bucket addition on the other. Just to see how they match up side by side.

 

[xCSx]

I hit 1.060 OG and 1.010 FG on this one, updated the recipe a touch, used cold brew coffee at time of kegging.

https://www.brewersfriend.com/homebrew/recipe/view/459378/northeast-coffee-citra-pale-ale