All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.043  FG = 1.011
IBU = 18  SRM = 7  ABV = 4.2%

Ingredients

8.25 lbs. (3.7 kg) 2-row malt (2 °L)
0.6 lb. (270 g) CaraFoam® malt (2 °L)
0.3 lb. (135 g) honey malt (25 °L)
3.8 AAU Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Saaz hops (8 min.) (1 oz./28 g at 3.8% alpha acids)
4 oz. (113 g) freshly roasted coffee beans (unground)
SafAle US-05, White Labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

With the goal of creating a moderately dextrinous wort, mash in with 3 gallons (11 L) of 165 °F (74 °C) strike water to achieve a single infusion rest temperature of 152 °F (68 °C). Hold at this temperature for 60 minutes.

With sparge water at 170 °F (77 °C), collect about 6.25 gallons (24 L) of wort. At the start of the boil add the first Saaz hop addition, then boil for 60 minutes. With 8 minutes left in the boil, add the second round of Saaz hops. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Hold fermentation around 68 °F (20 °C) until signs of fermentation are complete. If you can, drop temperature to around 56 °F (13 °C) for a few days for settling.

Two to three days before packaging, add the whole coffee beans to fermenter. Try to source beans from a local roaster where you can chat with the folks who know them well. You are looking for a bean lower in acidity but still with a lot of character. Coffee beans sourced from Sumatra are often a good example of beans that will display such aspects.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.043  FG = 1.011
IBU = 18  SRM = 7  ABV = 4.2%

Ingredients

4.6 lbs. (2.1 kg) light dried malt extract
0.6 lb. (270 g) CaraFoam® malt (2 °L)
0.3 lb. (135 g) honey malt (25 °L)
3.8 AAU Saaz hops (60 min.) (1 oz./28 g at 3.8% alpha acids)
3.8 AAU Saaz hops (8 min.) (1 oz./28 g at 3.8% alpha acids)
4 oz. (113 g) freshly roasted coffee beans (unground)
SafAle US-05, White Labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the CaraFoam® and honey malts in a muslin bag in 2 gallons (8 L) of water as water temperature slowly climbs to 168 °F (76 °C) over 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (3.8 L) of warm or hot water. Remove, then add water to reach a total volume of 6.25 gallons (24 L). Bring liquid to a boil, then carefully stir in the malt extract. Add one ounce (28 g) of Saaz hops and boil for 60 minutes. With 8 minutes left in the boil, add the second round of Saaz hops. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Hold fermentation around 68 °F (20 °C) until signs of fermentation are complete. If you can, drop temperature to around 56 °F (13 °C) for a few days for settling.

Two to three days before packaging, add the whole coffee beans to fermenter. Try to source beans from a local roaster where you can chat with the folks who know them well. You are looking for a bean lower in acidity but still with a lot of character. Coffee beans from Sumatra are often a good example of beans that will display such aspects.