- Recipe Type
- Extract
- Yeast
- Wyeast 1084
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.063
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 47
- Color
- 30
- Primary Fermentation (# of Days & Temp)
- 14 @ 68F
- Tasting Notes
- Age 6-8 weeks for optimal balance. This is a coffee-forward beer.
This was my original recipe for the extract version of my Wake Up And Go To Sleep stout. Took first place in the novelty category at the 1995 Dixie Cup in Houston.
Ingredients:
4 # Dark Malt Extract
3 # Light Malt Extract
1/8 # Roasted Barley
1/8 # Black Patent Malt
1/4 # Chocolate Malt
1 # Crystal Malt (90 lov)
1 1/2 oz Northern Brewer Hops (Boiling)
1/2 oz Willamette Hops (Finishing)
2 1/2 cups Chocolate Cappucino (espresso ground)
1 pkg Wyeast Irish Ale yeast
Procedure:
Steep roasted barley, black patent, chocolate, and crystal malts while bringing to a boil. Remove grains before water temp goes above 180F. Add dark and light extracts and boiling hops and boil for 60 minutes. Add finishing hops at the last 2 minutes of the boil. Add coffee in a hop bag at flame out while cooling. Transfer to fermenter. Pitch yeast when cooled below 90 degrees F.
Ingredients:
4 # Dark Malt Extract
3 # Light Malt Extract
1/8 # Roasted Barley
1/8 # Black Patent Malt
1/4 # Chocolate Malt
1 # Crystal Malt (90 lov)
1 1/2 oz Northern Brewer Hops (Boiling)
1/2 oz Willamette Hops (Finishing)
2 1/2 cups Chocolate Cappucino (espresso ground)
1 pkg Wyeast Irish Ale yeast
Procedure:
Steep roasted barley, black patent, chocolate, and crystal malts while bringing to a boil. Remove grains before water temp goes above 180F. Add dark and light extracts and boiling hops and boil for 60 minutes. Add finishing hops at the last 2 minutes of the boil. Add coffee in a hop bag at flame out while cooling. Transfer to fermenter. Pitch yeast when cooled below 90 degrees F.
