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Belgian Coffee Ale
Specialty Beer • Extract • 5.5 gal
Aiming for a hopped up Belgian Coffee Porter.
August 23, 2010 pm 02:46pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
Kiln Coffee Malt; Malteries Franco-Belges
Kiln Coffee Malt; Malteries Franco-Belges
This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam.
- .5 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .12 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .8 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 7 lbs
Extra Pale; Morgans
Extra Pale; Morgans
For making very pale ales and lagers.
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Styrian Goldings - 6.0 AA% whole; boiled 2 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
This is an alternate take on a recipe I had done a couple years ago that turned out close to Allagash Porter Stout. The Simcoe is needed to balance all of the sugars, the Franco Coffee grain is a great touch, and the Chmapagne (dry) yeast works very well for this beast.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 27.6 SRM | 1 - 50 | |
| Alcohol: | 7.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 45.3 IBU | 0 - 100 | |
Discussion
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