I'm going to be brewing a coffee black IPA on Sunday. Does anyone have any tips on brewing this style? I've been reading up on the use of coffee and will be tossing the coffee in the keg when I transfer the beer.
Here's the recipe I created, feel free to toss your thoughts below.
HOME BREW RECIPE:
Title: Jonnie Java
Author: Trip-P Brewing
Brew Method: All Grain
Style Name: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.052
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (standard): 6.72%
IBU (tinseth): 61.04
SRM (morey): 34.99
FERMENTABLES:
10 lb - American - Pale 2-Row (79.2%)
1 lb - American - Caramel / Crystal 40L (7.9%)
8 oz - United Kingdom - Chocolate (4%)
8 oz - American - Midnight Wheat Malt (4%)
10 oz - Flaked Oats (5%)
HOPS:
0.65 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 32.98
1 oz - Simcoe, Type: Pellet, AA: 11.6, Use: Boil for 15 min, IBU: 19.47
1 oz - Amarillo, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 8.59
1 oz - Simcoe, Type: Pellet, AA: 11.6, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 7, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Sparge, Temp: 151 F, Time: 60 min, Amount: 7 gal
Starting Mash Thickness: 1.25 qt/lb
OTHER INGREDIENTS:
16.8 oz - Cold Coffee, Type: Flavor, Use: Kegging
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)