Just wanted to share a recipe with everyone. I have brewed this a few times trying to dial in what I wanted, and think it is about as good as it is going to get. Enjoy!
Brewing assistant screen shots below for specifics.
5.5 gal to fermenter
10. lb 8 oz Briess pale ale malt
1.0 lb. Flaked oats
1.0 lb. Vienna
10 oz. Roasted barley
8.0 oz. Crystal 80
8.0 oz. Chocolate malt
8.0 oz. Pale chocolate
4.0 oz. Black patent malt
Mash @ 152 for 1 hour. Fly sparge to collect appropriate amount of runnings.
.5 oz. Columbus @ 60
.5 oz willamett. @ 30
.5 oz.willamett. @ 10
Chill and pitch your favorite clean american yeast. I used us-05. Ferment @ 66 until terminal gravity is reached. This finished @ 1.018. I let it go About 10-14 days sometimes more depends on what else i have going on.
Add 8 Oz of premium roasted whole Columbian coffee beans in a hop sack directly to the fermenter. Do your self a favor. Find a local place that roasts beans and buy direct from them. The difference is amazing. Both aroma and flavors. I let them soak for around 7 days. Ive gone longer but 7 seems to be the sweet spot. Thats it! Secondary if its what you do or Package how you like. I like mine with about 2.5 carb level. Let me know if you try it. Very delicious. Going to do a brett c. Version of this in the future. Should be interesting.
View attachment 1450559532920.jpg
View attachment 1450559560095.jpg
Brewing assistant screen shots below for specifics.
5.5 gal to fermenter
10. lb 8 oz Briess pale ale malt
1.0 lb. Flaked oats
1.0 lb. Vienna
10 oz. Roasted barley
8.0 oz. Crystal 80
8.0 oz. Chocolate malt
8.0 oz. Pale chocolate
4.0 oz. Black patent malt
Mash @ 152 for 1 hour. Fly sparge to collect appropriate amount of runnings.
.5 oz. Columbus @ 60
.5 oz willamett. @ 30
.5 oz.willamett. @ 10
Chill and pitch your favorite clean american yeast. I used us-05. Ferment @ 66 until terminal gravity is reached. This finished @ 1.018. I let it go About 10-14 days sometimes more depends on what else i have going on.
Add 8 Oz of premium roasted whole Columbian coffee beans in a hop sack directly to the fermenter. Do your self a favor. Find a local place that roasts beans and buy direct from them. The difference is amazing. Both aroma and flavors. I let them soak for around 7 days. Ive gone longer but 7 seems to be the sweet spot. Thats it! Secondary if its what you do or Package how you like. I like mine with about 2.5 carb level. Let me know if you try it. Very delicious. Going to do a brett c. Version of this in the future. Should be interesting.
View attachment 1450559532920.jpg
View attachment 1450559560095.jpg