Thursday, April 5, 2012

Press Coffee Black IPA Brewday

Another coffee beer, this one an IPA. When I was getting the coffee concentrate for the Mild from Brett at Press, he wanted to know when I was going to make him a Black IPA with coffee. Consider this my beer-y homage to the coffee bar that makes every day in Dayton just a bit brighter. Check and mate.

112. Press Coffee Black IPA
8 lbs. Muntons Pale Pearl
2 lbs. MFB Pale
1 lb. Weyerman Dark Munich
1 lb. Dingemans Cara 8° L
6 oz. Carafa Special Roast III

Mashed @ 153° F w/4 gallons of RO water and 2 g. gypsum for 70 minutes; collected 2 ½ gallons @ 1.074
Batch sparged @ 169° F w/4 gallons RO water and 2 g. gypsum for 20 minutes; collected 3 ¾ gallons @ 1.032

Collected 6 ¼ gallons; brought to a boil (60 minutes) & added:

w/60 to go: 1 oz. Millenium leaf 16.6% AA

w/20 to go: 1 oz. Nugget pellet 13.3% AA

w/15 to go: 1 tsp. Irish Moss

w/10 to go: 1 oz. Nugget pellet 13.3% AA

w/5 to go: 10 oz. coffee concentrate from Press (El Salvador)

w/0 to go: 1 oz. Nugget pellet 13.3% AA

Chilled, racked to onto cake of Wyeast 1762 Belgian Abbey II from 111. BPA

Brewed: 4/5/2012 @ 70° F
Secondary: 4/16/2012 @ 1.016; dry hopped with 1 oz. Nugget pellet 13.3% AA
Bottled: 4/25/2012 w/ 3 oz. table sugar

OG: 1.056
FG: 1.016 @ 64° F

Tasting Notes (5/10/2012): Press Coffee Black IPA pours a crystal clear rich chocolate brown with a tan head that starts fluffy and hangs around considerably. The nose is equal parts herbal hops, roast malt, and coffee. There is a touch of chocolate playing hooky in the background as well—I’m not certain who let that cat in, and slight hints of mint. Flavors start with bread and caramel followed by roasted malt and chocolate; there is a touch of herbal hop flavor, but not much. In the middle, both the coffee and the herbal hop flavor and bitterness come into play—combined with the roast, there is a fair amount of dryness on the palate, starting in the middle and on into the finish. The beer finishes with a touch of biscuit malt, a kiss of hop mintiness, and a mix of roast malt and chalky bitterness. The light mint kiss lingers the longest; it reminds me of the hint of mint I get after I finish brushing my teeth. Except this mint carries a dash of roast flavor with it. The body is medium, but comes across as lighter than that via the hop brightness, the roast, and the gentle carbonation. As well, there is a touch of warmth in the finish that lingers with the mint. The coffee flavor is subtle in this beer—this offers a better balance between beer and coffee than 103. Coffee Mild. While some of the hop flavor and aroma does get lost in the roast and coffee, the three still play off each other pleasantly. An interesting experiment; this one is, I think, a better example of a Black IPA (coffee or not) that 114. Rockit Cup Black India Session Ale (I’m drinking the coffee version as well right now to compare): the brighter citrus hops get lost in the coffee, although I’m betting that the standard Rockit Cup version might pick up some fans via the upfront citrus hop punch. The chocolate malt in the coffee version is too much—it comes across slightly like Yoo Hoo. Which is all just a fancy way of saying that the Press Coffee Black IPA is better—thanks, Brett, for pushing me to experiment, and providing inspiration along the way.

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