Ides of march ale

Yield: 54 Servings

Measure 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
\N \N Finings (follow 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

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