0
(0)
CATEGORY CUISINE TAG YIELD
Beer, Brewing 54 Servings

INGREDIENTS

1 cn Coopers Ale Kit
1 1/2 lb Light dry malt extract
1 lb Rice syrup
1 c Brewed Kenya AA coffee
1/4 lb Black Patent malt
1/4 lb Chocolate malt
1/4 lb 40 deg crystal malt
1 1/2 oz Willemette whole hops
1/2 c Corn sugar – bottling
Finings (follow directions)

INSTRUCTIONS

In three gallons of brewing water, put Black Patent and Chocolate  malt.
Bring to a boil. After boil just starts, strain out grains. Add  coffee,
crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil  45
min.  Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much  longer
and  the finishing hops in the Coopers kit make the brew  bitter).  Cool
and  pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack  and
add finings (or polychlar). When settled, bottle with corn sugar. Original
Gravity: 1.046 Final Gravity: 1.012 Primary Ferment: 7 days Secondary
Ferment: Until clear
Recipe By     : Kevin L. Scoles
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?