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| Mocha Brown Ale |
| by Scott Russell |
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5 gallons, extract with grains OG = 1.038, FG = 1.014, IBU = 16
Ingredients:
8 oz. medium crystal malt (50 to 60° Lovibond)
2 oz. chocolate malt
2 oz. roughly cracked coffee beans
4 lbs. amber dry malt extract
2 tbsp. ground unsweetened cocoa
4 AAUs Goldings hops (1 oz. at 4% alpha acid)
1 pint starter of Irish Ale yeast (White Labs WLP004 or Wyeast 1084)
2/3 cup dry malt extract to prime
Step by Step:
Steep the crystal and chocolate malts and coffee beans in 2.5 gallons of cold water. Gradually raise heat to 150° F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and ground cocoa, bring to boil. Boil 15 minutes, add half the hops. Boil 30 minutes, add the rest of the hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70° F, pitch yeast. Seal and ferment for seven days, rack to secondary and age in a cool dark place for ten days. Prime and bottle. Bottle condition cool and dark for two weeks.
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