Notes
Sumatra Mountain inspired Coffee Chocolate Brown Ale.
Steeped 4 oz cocoa nibs in bourbon/vodka mix 2 weeks. Added mix, coffee and vanilla 2 days before kegging/bottling.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 10.00 lb |
2-Row (US) |
Mash |
64.52% |
| 2.00 lb |
Bonlander Munich 10L (US) |
Mash |
12.90% |
| 1.00 lb |
Caramel/Crystal 60L (US) |
Mash |
6.45% |
| 1.00 lb |
Chocolate (US) |
Mash |
6.45% |
| 1.00 lb |
Flaked Barley (US) |
Mash |
6.45% |
| 0.50 lb |
Aromatic (BE) |
Mash |
3.23% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.00 oz |
Perle - Pellet |
Boil |
60 Minute(s) |
8.0% |
25.11 |
Yeast
| Name |
Attenuation |
| Wyeast 1056 American Ale Liquid Yeast |
73% - 77% |
Other
| Name |
Amount |
Use |
Time |
| Coffee |
2.00 oz |
Primary |
2 Day(s) |
| Cacao Nibs, Cocoa |
4.00 oz |
Primary |
2 Day(s) |
| Vanilla Extract |
2.00 oz |
Primary |
2 Day(s) |
Mash Schedule
| Temperature |
Time |
| 155 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 60 F |
14 Day(s) |
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