Coffee IPA

All Grain Recipe

Submitted By: sikpup3 (Shared)
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Brewer: Cory Ellis
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.47 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: Lord Humongous
Bitterness: 66.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
7 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
12.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 4
8.00 oz Dextrose (Briess) (1.0 SRM) Sugar 5
0.50 oz Cascade [5.5%] - Boil 60 min Hops 6
0.50 oz Citra [12.0%] - Boil 60 min Hops 7
0.50 oz Cascade [5.5%] - Boil 30 min Hops 8
0.50 oz Citra [12.0%] - Boil 30 min Hops 9
2.00 oz Citra [12.0%] - Boil 5 min Hops 10
1.00 oz Cascade [5.5%] - Boil 5 min Hops 11
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 12
4.00 oz Citra [12.0%] - Dry Hop 3 days Hops 13
3.00 oz Coffee (Secondary 3 days) Misc 14

Notes

light crush/grind on coffee beans beans were from Rockford Roasting Co: Rasuna, Adado & Rio Jorco Rasuna: (Sumatra) lemongrass acidity, velvety Adaddo: (Ethiopia) sweet beet root, floral, blueberry Rio Jorco: (Costa Rica) orange zest, nutmeg, honey sweetness

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