I’ve had a few excellent craft ales with coffee in them, my favorites being Magnify’s (http://magnifybrewing.com/) Most Important Meal and Carton’s (http://cartonbrewing.com/) Regular Coffee. I sought out to create my own NE style coffee pale ale with cold brew added at the time of kegging.
For the coffee I chose Kuma’s Kiaguthu Kenya offering (https://www.kumacoffee.com/) as it had tasting notes of Cranberry, Grapefruit, Peach, and Fruit Punch which I believe would pair perfectly with the citra hopped coffee pale ale.
I just kegged it today after brewing the cold brewed coffee overnight – it both looks and smells excellent. It is currently conditioning around 14 PSI in my keezer and will be ready in about two weeks.
I was hoping for around 1.050 OG with a 1.014 FG, and I ended up with a 1.060 OG and 1.010 FG (6.56% ABV) as my efficiency was very good and had great attenuation. I exclusively used Citra hops, both during the boil, at flameout, and multiple dry hop dosages. I also used Wyeast – London Ale III 1318 as my liquid yeast, as this is said to be one of the key strains for a NE style ale. The other key component to the coffee pale ale was the flaked oats as well as oat malt.
Pictures and recipe below!
HOME BREW RECIPE:
Title: Northeast Coffee Citra Pale Ale
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.6%
IBU (tinseth): 39.66
SRM (morey): 5.84
4 lb – American – Pale Ale (36.4%)
1 lb – Flaked Oats (9.1%)
1 lb – United Kingdom – Oat Malt (9.1%)
1 lb – American – Munich – Light 10L (9.1%)
4 lb – United Kingdom – Golden Promise (36.4%)
2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 29.72
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 8.17
2 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop after 3 days for 12 days
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.77
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 7.5 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 7.5 gal
1 cup – Coffee – added at time of kegging
Wyeast – London Ale III 1318
Attenuation (avg): 73%
Optimum Temp: 64 – 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
This recipe has been published online at:
Date: 2017-06-15 15:59 UTC
Recipe Last Updated: 2017-05-24 00:10 UTC