Oak Aged Coffee Imperial Brown Ale
ABV: 10.71 | IBU: 43 | SRM: 29.00

1  Mash

Mash stage: 0

Fermentables

Amount (gr)SRM
Chocolate Malt 25.00 450.00
Aromatic Malt 100.00 26.00
Barley flaked 100.00 2.00
Caramel/Crystal Malt – 10L 100.00 10.00
Munich Malt - 10L 200.00 5.00
Pale Malt (2 Row) Bel 1100.00 4.00
Café Malt 25.00 250.00

Mashing scheme

Start temp. in °CDuration in min.
1 68.0 60.0

Mash stage: 1

Fermentables

Amount (gr)SRM
Chocolate Malt 25.00 450.00
Aromatic Malt 100.00 26.00
Barley flaked 100.00 2.00
Caramel/Crystal Malt – 10L 100.00 10.00
Munich Malt - 10L 200.00 5.00
Pale Malt (2 Row) Bel 1100.00 4.00
Café Malt 25.00 250.00

Mashing scheme

Start temp. in °CDuration in min.
1 68.0 60.0
2 76.0 10.0

2  Boil

Boiling time: 60 min

HopsAmount (gr)Duration (min)Alpha acid
Perle 10.00 60 6.5
Perle 10.00 60 6.5
Hallertauer Mittelfrueh 9.00 10 3.5

3  Fermentation

Fermentation scheme

TemperatureEnd TemperatureDurationAdditions
PRIM (Airlock) 28.0 33.0 10.0 days
Hornindal (Kveik) - 0.00gr
COND 30.0 30.0 1.0 days
SECND 30.0 30.0 3.0 days
Coffee - 15.00gr for 0.0 days
Rum aged oak chips - 15.00gr for 0.0 days
COND 25.0 8.0 7.0 days

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