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| Method: | Partial Mash |
I put this brew on top of the yeast that was used for a Porter. Fermentation was active within an hour. |
Added the Kona coffee to primary after 16 days. |
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| Enter desired final yield (volume): | |||
| Extracts | |||
| 18.00 pounds | LME - Dark | 69.9% of grist | |
| 18.00 pounds | Total Extract Weight | 69.9% of grist | |
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| 2.75 pounds | 10.7% of grist | ||
| 2.00 pounds | 7.8% of grist | ||
| 1.00 pounds | 3.9% of grist | ||
| 1.00 pounds | 3.9% of grist | ||
| 1.00 pounds | 3.9% of grist | ||
| 7.75 pounds | Total Grain Weight | 30.1% of grist | |
| Miscellaneous Ingredients (Non-Fermentable) | |||
| 3 oz | Chocolate, Unsweetened Baking @ 5 minutes | ||
| 5 oz | Chocolate, Dark Bittersweet @ 5 minutes | ||
| 4 oz | Coffee, Sumatran @ 5 minutes | ||
| 4 oz | Coffee, Kona @ 0 minutes | ||
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| 2.00 ounces |
14.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
29.2 AAUs | |
| 1.00 ounces |
5.2% Pellets @ 30 minutes Type: Bittering Use: Boil |
5.2 AAUs | |
| 1.00 ounces |
6.0% Pellets @ 10 minutes Type: Aroma Use: Aroma |
6 AAUs | |
| 4.00 ounces | Total Hop Weight | 40.4 AAUs | |
| Total Boil Time: | 60 minutes |
| Name: | British Ale |
| Manufacturer: | Wyeast |
| Product ID: | 1098 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 74% |
| Temperature Range: | 64–72°F |
| Amount: | 2500 ml |
Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)
| Batch Size: | 10 gallons | Boil Volume: | 12 gallons |
| Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | .8 gallons |
| Efficiency: | 75% | Mash Tun Weight: | 9 pounds |
| Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
| Loss: | 1 gallons | Mash Tun Specific Heat: | 0.300 Cal/gram per °C |
| Notes: | 19 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort. |
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Single Step Temperature Mash, Full Bodied Beer
| Grain Temperature: | 72°F | Tun Temperature: | 72°F |
| Sparge Temperature: | 168°F | PH: | 5.4 |
| PPG: | 117.68 | Efficiency: | 408.05% |
| Notes: | Mash with a direct heat source to maintain temperature. |
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Steps
| # | Name | Type | Time | Temp. | Description |
| 1 | Saccharification | Infusion | 40 min. | 158°F | Add 100% of mash water at 170° F / 77° C |
| 2 | Mash Out | Temperature | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
Ice Mountain Natural Spring Water
| Calicum: | 28 ppm |
| Bicarbonate: | 87.5 ppm |
| Sulfate: | 6.5 ppm |
| Chloride: | 2 ppm |
| Sodium: | 2.8 ppm |
| Magnesium: | 10 ppm |
| PH: | 6.6% |
Steep crushed grain in 4 gallons of water at 155°F for 30 minutes. Remove grains from the wort and rinse with 1 gallon of hot water. Add the liquid and dried malt extract and bring to boil. Add the hops, Irish moss (1 tsp @ 15 min remaining), and yeast nutrient (1 tsp @ 15 min remaining) as per the schedule. Add the Sumatran coffee and the chocolate varieties at the end of the boil. Add the wort to 4 gallons of cold water in a sanitized fermenter and top off with cold water up to 10 gallons. Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68°F. Hold at the temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
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Be careful when adding the coffee and chocolate to the boil. During this batch it caused the boil to foam up and almost resulted in a boil over. |
| Primary: | 16 days @ 65° F |
| Secondary: | 26 days @ 62° F |
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