Naked_Eskimo
Well-Known Member
I got this recipe from a poster over at Morebeer.
6 Gallons
OG 1.084 (at 65% due to the high OG)
IBU's 50
SRM 50
17.75 lb Pale Malt (2 Row) US (80%)
1.25 lb Oats, Flaked (6%)
1.00 lb Roasted Barley (5%)
1.00 lb Chocolate Malt (5%)
0.75 lb Barley, Flaked (3%)
0.25 lb Black (Patent) Malt (1%)
1.50 oz Chinook [10.70 %] (60 min) Hops 39.0 IBU
2.00 oz Northern Brewer [6.50 %] (10 min) Hops 11.5 IBU
Wyeast 1272
After cold conditioning, add 3-4oz coffee to your secondary aging tank for 48 hours and transfer it off the coffee. Use coarsely ground beans in some type of straining bag.
The grain list and hops are right, according to their website, and the IBU and ABV look right, but can anyone comment or make suggestions on the ratio of the ingredients? How's it look?
6 Gallons
OG 1.084 (at 65% due to the high OG)
IBU's 50
SRM 50
17.75 lb Pale Malt (2 Row) US (80%)
1.25 lb Oats, Flaked (6%)
1.00 lb Roasted Barley (5%)
1.00 lb Chocolate Malt (5%)
0.75 lb Barley, Flaked (3%)
0.25 lb Black (Patent) Malt (1%)
1.50 oz Chinook [10.70 %] (60 min) Hops 39.0 IBU
2.00 oz Northern Brewer [6.50 %] (10 min) Hops 11.5 IBU
Wyeast 1272
After cold conditioning, add 3-4oz coffee to your secondary aging tank for 48 hours and transfer it off the coffee. Use coarsely ground beans in some type of straining bag.
The grain list and hops are right, according to their website, and the IBU and ABV look right, but can anyone comment or make suggestions on the ratio of the ingredients? How's it look?