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Batch Size (fermenter): 12.00 gal
Estimated OG: 1.055 SG
Estimated Color: 36.0 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
11.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 4 51.1 %
2.50 lb Oats, Flaked (1.0 SRM) Grain 6 11.1 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 7 6.7 %
1.00 lb Caramel/Crystal Malt -120L (150.0 SRM) Grain 9 4.4 %
1.00 lb Black (Patent) Malt (450.0 SRM) Grain 8 4.4 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 5 17.8 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 10 4.4 %
1.75 oz Northern Brewer [7.00 %] - Boil 90.0 min Hop 11 18.7 IBUs
1.00 oz Mt. Hood [4.00 %] - Boil 60.0 min Hop 12 6.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 13 -
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 22.50 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 7.12 gal of water at 170.5 F 152.0 F 60 min

Thinking about hitting one or both carboys with some whiskey soaked oak chips and/or coffee beans. Finished at 1.020, which is a bit disappointing, as I was hoping for 1.016. Don't think it was a yeast uderpitch issue, used a good healthy pitch of 1272 with O2.

I find COLD brewing a 1/2L of coffee and putting that in the secondary really makes the coffee flavor pop. Never tried using the beans directly.

I'll be brewing my version this weekend, and I think Maltster did one as well, so we'll have to do a side by side by side comparison. I'll post my recipe once I get it finalized.

I just kegged half of mine yesterday, and put 5 gallons to a carboy with the whiskey oak chips. Did a SxS with the real thing. The St. Ambroise has a definite tang to it that isn't there with the 1272 at cool temps. Almost a lactic type of background. Also seemed to have a more pronounced coffee note than my attempt. But I'll try it again once it's carbed up. I may dry hop the keg with some cracked coffee beans, maybe 2.5 oz...

Tomorrow morning I'll be ruining your memories of this. Just measured my spoon to double as a dipstick and installed a ball valve to the mash tun. We'll see how the setup goes. (And thanks to Hogie for the grain mill!)



I'll be using 1056 for yeast & don't have any additives for the water. I also scaled the recipe in my head while standing at NG looking to fill the grain bill. Hopefully the result is drinkable.

I did mine with ringwood and it definitely has a bit of a tang to it. No butterscotch detected yet though!

Well, everything went better than expected. I'm excited for the final product.

mr x wrote:I just kegged half of mine yesterday, and put 5 gallons to a carboy with the whiskey oak chips. Did a SxS with the real thing. The St. Ambroise has a definite tang to it that isn't there with the 1272 at cool temps. Almost a lactic type of background. Also seemed to have a more pronounced coffee note than my attempt. But I'll try it again once it's carbed up. I may dry hop the keg with some cracked coffee beans, maybe 2.5 oz...

Just into the second keg now with the coffee. Seems much better for some reason. Gonna do a SxS with the St. Ambroise for comparison.

Do you think it would be okay to do this recipe with Northwest ale yeast?

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Yup.

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