Ides of March Ale

Classification: pale ale, coffee, extract

Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org) Issue #646, 5/28/91

Ingredients:

1 can, Coopers Ale Kit
1-1/2 pounds, light dry malt extract
1 pound, rice syrup
1 cup, brewed Kenya AA coffee
1/4 pound, Black Patent malt
1/4 pound, chocolate malt
1/4 pound, 40 deg crystal malt
1-1/2 ounces, Willemette whole hops
1/2 cup, corn sugar - bottling
finings (follow directions)

Procedure:

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 1.5 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.

Specifics:

O.G.: 1.046
F.G.: 1.012
Primary Ferment: 7 days
Secondary Ferment: Until clear