Coffee American Rye Ale

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.014
IBU = 28 SRM = 8 ABV = 4.6%

Ingredients
8.75 lbs. (4 kg) North American 2-row pale malt
1 lb. (0.45 kg) rye malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
5 AAU Mt Hood hops (60 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Mt Hood hops (10 min.) (1 oz./28 g at 5% alpha acids)
1 cup (237 ml) cold brewed coffee concentrate
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash in all grains at 153° F (67° C) and hold for 60 minutes. Sparge to collect 6 gallons (22.7 L) of wort. Bring to a boil and add the bittering hops, boil for 50 minutes and add the flavoring hops, and then boil for an additional 10 minutes. After the boil, turn off the heat and cool to 70º F (21° C) and pitch yeast. Add cold brewed coffee in the bottling bucket or keg; the amount of coffee may be adjusted to taste. Bottle and prime or keg and force carbonate as usual.!

Coffee American Rye Ale

(5 gallons/19 L, extract only)
OG = 1.048 FG = 1.014
IBU = 28 SRM = 8 ABV = 4.6%

Ingredients
3.3 lbs (1.5 kg) Briess rye liquid malt extract
3.3 lbs (1.5 kg) golden liquid malt extract
5 AAU Mt Hood hops (60 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Mt Hood hops (10 min.) (1 oz./28 g at 5% alpha acids)
1 cup (237 ml) cold brewed coffee concentrate
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2/3 cup corn sugar (if priming)

Step by Step
Fill pot with 5 gallons (19 L) water. While heating stir in the liquid malt extract and stir until completely dissolved. Top off to 6 gallons (22.7 L) of wort. Bring to a boil and add the bittering hops, boil for 50 minutes and add the flavoring hops, and then boil for an additional 10 minutes. After the boil, turn off the heat and cool to 70º F (21° C) and pitch yeast. Add cold brewed coffee in the bottling bucket or keg; the amount of coffee may be adjusted to taste. Bottle and prime or keg and force carbonate as usual.