recipes

The Claypool Nano-Brewery

Batch 120 - It's Not Just For Breakfast Anymore Coffee Stout

Ingredients (5 gallons)

8.5 lbs. Pale Ale Malt
0.5 lb. 120L Crystal Malt
0.5 lb. Black Patent Malt
0.5 lb. Roasted Barley
1.75 oz. No. Brewer Hops Pellets (8.6A) boiling
12 tbsn. Espresso coffee beans, freshly ground
36 oz. Tap water
1 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
7.125 gallons Spring water
1 gallons Distilled water

Estimated HBU's - 15 (3 per gallon)

O.G.: 1.055
F.G.: 1.014

Grain mix to 12 1/2 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 180 minutes.
Strain grains and sparge with 16 quarts 168 degrees F spring water and add to boiling pot.
Add boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Brew coffee using coffee press for 4 minutes, add at 50 minutes.
At 60 minutes cool and add to 1 gallons distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 12/28/87

Rack & polyclar Date: 01/08/98

Fermented 12 days

Bottle Date: 01/09/98