• 2nd Place SHV Category at the 2013 Mount Hope Brewfest
• 2nd Place SHV Category at the 2013 Amber Waves of Grain Competition
• 3rd Place SHV Category at the 2013 Charlie Orr Memorial Chicago Cup
If you love coffee you'll like this one. I used Kansas City's own Roasterie Air Roasted Coffee.
Air Roasting coffee is a special process where they suspend the beans by roasting them on a bed of 680 degree hot air called the fluid bed (the fluid bed is a vortex inside of the roasting chamber. The vortex allows each individual bean to be roasted evenly and to perfection.)
Fermentables
79% - Pale Malt
13.5
36
4
Mash
9% - Flaked Oats - US
1.5
37
1
Mash
3% - Caramel/Crystal 120 - US
0.5
35
120
Mash
4% - Chocolate Malt - US
0.75
34
350
Mash
4% - Roasted Barley - US
0.75
25
300
Mash
Hops
Magnum
1
Pellet
Boil
60 min(s)
12
38.2
Fuggles
1
Pellet
Boil
0 min(s)
4.8
0.0
Magnum
0.5
Pellet
Boil
30 min(s)
12
14.7
Yeast
Fermentis Safale US-05
75%
Fermentis Safale US-05
75%
Other Stuff
Yeast Nutrient
0.5
tsp
Boil
Whirfloc Tablet
1
each
Boil
Roasterie Kona Extra Fancy Coffee (Beans)
4
oz
Secondary
Maker's Mark Bourbon
4
oz
Secondary
Cacao Nibs
4
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 156F for 60 minutes
2.Sparge with 168F water
3.Add yeast nutrient and whirfloc tablet last 15 min of boil
4.Primary 10 days
5.Secondary with Bourbon and Cacao Nibs 1-2 months
6.Add Coffee Beans to secondary 2-3 days before kegging
7.Keg and carb at 12 psi for 14 days
8.Drink it for breakfast.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
this looks awesome.i might have to try my hand at this.
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this looks awesome.i might have to try my hand at this.
2/12/2013 8:42:02 AM