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ALL-GRAIN
Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%
MALT/GRAIN BILL
5 lb (2.3 kg) Maris Otter
2 lb (907 g) Munich malt
1 lb (454 g) Chocolate malt
1 lb (454 g) Victory malt
8 oz (227 g) British Crystal 45L
8 oz (227 g) Midnight Wheat
HOPS & ADDITIONS SCHEDULE
1.5 oz (43 g) Fuggles [5% AA] at 60 minutes
1 oz (28 g) Fuggles at flame-out
0.5–1 lb (227–454 g) coarsely ground roasted coffee, post fermentation
YEAST
Wyeast 1318 (London Ale III) Yeast
DIRECTIONS
Mill the grains and mix with 3.1 gallons (11.8 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.1 gallons (15.6 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 65°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 66°F (17°C) for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 2–3 oz/57–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.
TIPS FOR SUCCESS
Select a coffee that you like, but if you’re unsure, I recommend something with rich cocoa notes rather than the fruitier coffees. Experiment, though! What matters more than the coffee you select is the quality of the product: visit a good local roaster and trust the product.