Ides of march ale
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Coopers Ale Kit |
| 1½ | pounds | Light dry malt extract |
| 1 | pounds | Rice syrup |
| 1 | cup | Brewed Kenya AA coffee |
| ¼ | pounds | Black Patent malt |
| ¼ | pounds | Chocolate malt |
| ¼ | pounds | 40 deg crystal malt |
| 1½ | ounce | Willemette whole hops |
| ½ | cup | Corn sugar - bottling |
| Finings (follow directions) | ||
Directions
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 1½ 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