Emily - Mixed-Style Beer - 2014 National Homebrew Competition Winner

Ingredients

For 12 Gallons (45.42 L)

    31.0 lb (14.06 kg) Maris Otter pale malt
    3.0 lb (1.36 kg) Simpsons dark (80° L) crystal malt
    2.0 lb (0.9 kg) 200° L pale chocolate malt (1.13 kg)
    1.81 lb (821 g) 300° L roast barley
    1.81 lb (821 g) 500° L roast barley
    2.0 oz (57 g) Magnum pellets, 14% a.a. (60 min)
    1 tablet Whirlfloc (15 min)
    2 capsules Servomyces (15 min)
    2.0 lb (0.9 kg) lactose (5 min)
    Wyeast 1028 London ale yeast (4L starter)
 

Specifications

    Original Gravity: 1.085
    Final Gravity: 1.024
    ABV: 8.01%
    IBU: 47
    SRM: 53
 

Directions

    Mash at 152° F (67° C) and hold for 90 minutes. Use freeze concentration to remove 20 percent water to end up with approximately 10 percent ABV. Make cold press coffee prior to bottling/kegging. Add to bottle or keg at a ratio of 1.25 ml coffee to 1 ounce beer. Ratio can vary based on strength of coffee so dose some samples to determine desired amount.
    Primary Fermentation for 66° F (19° C).
    Forced CO2 to carbonate (2.5 vol).