El Moro Break Coconut Coffee Ale
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.
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)
steps
- 1.
Begin by heating 3 gallons of water to 152°F for the mash.
- 2.
Add the crushed grains and maintain the temperature for 60 minutes, stirring occasionally.
- 3.
Sparge with 5 gallons of water to collect the wort in your brew kettle.
- 4.
Bring the collected wort to a boil.
- 5.
Once boiling, add 0.25 ounces of Challenger hops.
- 6.
After 15 minutes, add 0.25 more ounces of hops.
- 7.
With 30 minutes left, mix in flaked coconut, crushed coffee beans, and 1⅔ cups of brown sugar.
- 8.
After 45 minutes, add the final 1 ounce of Challenger hops.
- 9.
After 60 minutes, cool the wort and transfer it to a fermentation vessel.
- 10.
Pitch the Belgian ale yeast and let it ferment according to package instructions.
- 11.
After fermentation, bottle with 1 cup of maple syrup for natural carbonation.
