Santa’s White Christmas

All Grain Recipe

Submitted By: homebrewLOL (Shared)
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Brewer: Steven
Batch Size: 3.00 galStyle: American Porter (20A)
Boil Size: 4.14 galStyle Guide: BJCP 2015
Color: 25.4 SRMEquipment: Steve ANVIL Foundry 6.5 (3.0 gal batch) size
Bitterness: 34.7 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 4.0

Ingredients
Amount Name Type #
5 lbs 14.67 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1
4.56 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
4.55 oz Chocolate (Briess) [Sparge] (350.0 SRM) Grain 3
2.36 oz Black (Patent) Malt [Sparge] (500.0 SRM) Grain 4
0.24 oz Horizon [12.0%] - Boil 60 min Hops 5
0.36 oz Willamette [5.5%] - Boil 40 min Hops 6
0.24 oz Willamette [5.5%] - Boil 20 min Hops 7
0.60 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 9
0.32 lbs Coffee (Bottling 0 min) Misc 10

Taste Notes

The chocolate and roast mixes very well with the coconut, caramel, coffee flavors. The beer is best when drunk fresh because the coffee flavors drop off after a while in bottle or keg.

Notes

I use Bru’n Water Adjustment: Cal=60, Mag=10, Sodium= 15, Sulfate=40, Chloride=56, Bicarbonate=37 Adding “Santa’s White Christmas Coffee” Cold Brew Bottling Technique 1)Coffee in 1 Quart Bottle 2)Fill with bottled water 3)Cold Brew Coffee in refrigerator for at least 24 hours 4)Separate Coffee from water using coffee filter. You get a about half the volume in coffee. 5)Add bottling sugar to coffee and boil for 10 minutes 6)Cool mixture to bottling temperature. 7)Add Coffee/Sugar mixture to bottling bucket. 8)Add Syphoned beer 9)Stir very very lightly (No Splashing) to disperse coffee and sugar. 10)Bottle Beer If Kegging the Beer: 1) Do steps 1 - 4 in bottling procedure. 2) Pour coffee into keg. 3) Siphon beer into keg. 4) Pressure keg to 2.5 volumes.

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