Java the Malt - Beer Recipe - Brewer's Friend

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Java the Malt

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: griffin843
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday September 19th 2019
1.048
1.008
5.2%
25.0
22.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 84.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 10.6%
2 oz American - Chocolate2 oz Chocolate 29 350 2.6%
1.50 oz American - Black Malt1.5 oz Black Malt 28 500 2%
4.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Northern Brewer0.35 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 21.95 58.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 5 min 3.06 41.7%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g coffee Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.68 gal Infusion -- 150 °F 60 min
Infusion -- 165 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.86 g | 19.4 qt) 4.34 17.4  
Mash volume with grains (equipment estimates 5.24 g | 21 qt) 4.72 18.9  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 4.34 17.4
Equipment Profile Used: System Default
 
Notes

This is an American Brown Coffee Ale with robust coffee flavor added via cold brew coffee addition during kegging
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-This recipe uses natural carbonation in a 2.5 gallon keg

when fermentation is complete:
add 2 cups water to saucepan and bring to a boil. Add 2.5 oz of priming sugar and boil for another few minutes. Remove from heat and let cool to room temp and then add to empty sanitized keg.


Next add half of the coffee toddy per recipe below (or add to your taste). Then, rack beer into keg.


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cold press coffee toddy (use half of this for 2.5 gallon batch):

4 ounces of course ground coffee
2 cups of cold water

Put 4 ounces of ground coffee in sanitized french press, add 2 cups of cold water and stir with sanitized spoon. Cover coffee press with plastic wrap (leave the press thing out) and place in refrigerator for 24 hours. When ready to rack beer to keg, sanitize the press part of the french press and press the coffee. Pour the cold brew coffee into the keg and rack the beer on top.

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  • Last Updated: 2019-09-19 04:33 UTC