Suthrncomfrt1884
Well-Known Member
Recipe Type: All Grain
Yeast: American Ale (Wyeast Labs #1056)
Batch Size (Gallons): 4
Boil Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.018
IBU: 33.9
Boiling Time (Minutes): 120
Color: 23.81 SRM
Ingredients
Amount Item Type % or IBU
9.60 lb Brewers Malt 2-Row (1.18 SRM) Grain 84.2 %
0.60 lb American Caramel 60L (60.0 SRM) Grain 5.3 %
0.60 lb British Dark Crystal (166.5 SRM) Grain 5.3 %
0.30 lb American Chocolate Malt (350.0 SRM) Grain 2.6 %
0.30 lb Roasted Barley (300.0 SRM) Grain 2.6 %
1.00 oz Cluster [8.50%] (60 min) Hops
0.35 oz Northern Brewer [7.90%] (2 min) Hops
0.35 oz Chinook [11.4%] (2 min) Hops
1.00 teaspoon Irish Moss (15 min) Misc
4.00 oz Cameron's Toasted Southern Pecan coffee beans (Secondary)
4.00 oz Oak chips soaked in Maker's Mark bourbon
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash at 152 degrees for 1 hour. 1.4qt/lb. Collect about 5 gallons and boil for two hours total.
On brew day, I started soaking 4oz. of Oak chips in 12oz. of Maker's Mark whiskey. After 10 days in primary @68, I removed oak chips from the whiskey, dried them, and racked on top of them into secondary. Also added 4 oz. of fresh crushed coffee beans. Secondary for 1 week @62 degrees.
Yeast: American Ale (Wyeast Labs #1056)
Batch Size (Gallons): 4
Boil Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.018
IBU: 33.9
Boiling Time (Minutes): 120
Color: 23.81 SRM
Ingredients
Amount Item Type % or IBU
9.60 lb Brewers Malt 2-Row (1.18 SRM) Grain 84.2 %
0.60 lb American Caramel 60L (60.0 SRM) Grain 5.3 %
0.60 lb British Dark Crystal (166.5 SRM) Grain 5.3 %
0.30 lb American Chocolate Malt (350.0 SRM) Grain 2.6 %
0.30 lb Roasted Barley (300.0 SRM) Grain 2.6 %
1.00 oz Cluster [8.50%] (60 min) Hops
0.35 oz Northern Brewer [7.90%] (2 min) Hops
0.35 oz Chinook [11.4%] (2 min) Hops
1.00 teaspoon Irish Moss (15 min) Misc
4.00 oz Cameron's Toasted Southern Pecan coffee beans (Secondary)
4.00 oz Oak chips soaked in Maker's Mark bourbon
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash at 152 degrees for 1 hour. 1.4qt/lb. Collect about 5 gallons and boil for two hours total.
On brew day, I started soaking 4oz. of Oak chips in 12oz. of Maker's Mark whiskey. After 10 days in primary @68, I removed oak chips from the whiskey, dried them, and racked on top of them into secondary. Also added 4 oz. of fresh crushed coffee beans. Secondary for 1 week @62 degrees.