El Moro Break Coconut Coffee Ale

"FOR 5 GALLONS 60-minute mash at 152°F: 3 gallons water, plus 5 gallons for sparging; 7.5 pounds Pale Ale malt, 1.5 pounds Caramel 40 malt, 1 pound Caramel 120 malt, 0.5 pound Chocolate malt, 0.5 pound roasted barley, 0.5 pound flaked oats 60-minute boil: 1.5 ounces Challenger hops, divided into sixths; 2½ cups flaked unsweetened coconut; 1¼ cups coffee beans, crushed; 1⅔ cups packed light brown sugar Ferment: 1 packet Belgian ale yeast, such as Saale S-33; 1 cup maple syrup, for bottling "

CellarDog47

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8/15/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Brew a rich and flavorful Coconut Coffee Ale with this unique recipe. The combination of Pale Ale and specialty malts, enhanced by the aromatic qualities of coconut and coffee, provides a deep, satisfying flavor profile. Perfect for sharing at gatherings or enjoying solo, this ale will awaken your taste buds with each sip, leaving a lingering sweetness from the maple syrup finish.

brew ale coconut coffee fermentation homebrew

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Name: El Moro Break Coconut Coffee Ale
Yield: 40
Ingredients: 3 gallons water (for mash); 5 gallons water (for sparging); 7.5 pounds Pale Ale malt; 1.5 pounds Caramel 40 malt; 1 pound Caramel 120 malt; 0.5 pound Chocolate malt; 0.5 pound roasted barley; 0.5 pound flaked oats; 1.5 ounces Challenger hops, divided into sixths; 2½ cups flaked unsweetened coconut; 1¼ cups coffee beans, crushed; 1⅔ cups packed light brown sugar; 1 packet Belgian ale yeast (e.g., Saale S-33); 1 cup maple syrup (for bottling)

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