| 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
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