Dead Leaves and the Coffee Brown Recipe

Recipe Info

Recipe Image

Dead Leaves and the Coffee Brown

by on
All Grain
5 Gallon(s)
7 Gallon(s)
90 min
75%
NOTE: 1# of chocolate malt cold steeped in lieu of 1/2# in mash

Fermentables

78% - Golden Promise - UK
10
37
3
Mash
4% - Crystal 60L - UK
0.5
34
60
Mash
4% - Dark Crystal 80L - UK
0.5
33
80
Mash
4% - Golden Naked Oats - UK
0.5
33
10
Mash
4% - Brown Malt - UK
0.5
33
65
Mash
4% - Chocolate - BE
0.5
30
340
Mash
2% - Acidulated Malt - DE
0.3
27
3
Mash

Hops

Magnum
0.6
Pellet
Boil
60 min(s)
12
23.1

Yeast

Wyeast London ESB Ale 1968
69%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

1.
Add cold brewed coffee at kegging
2.
Cold steep 1# chocolate malt separately in 2qt of water for 24 hrs; add liquid at end of boil
3.
Adjust volume into kettle to account for 2 qt steeping addition

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dead Leaves and the Coffee Brown
  • 5.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.069 OG
  • 1.021 FG
  • 23.1 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 25.6° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 237 per 12oz Calories
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