Mocesso Bock

I saw a reciepe for a beer that used coffee as an added flavoring. This really appealed to me so I used some coffee that I flavored with some Hersheys Dark Chocolate syrup along with Torani Hazelnut syrup. Also used organic cane sugar (raw granulated) in coffee before adding to wort.

Brewer:	Ray Shook		Email:	ke7aqp@hotmail.com
Beer:	Mocesso Bock		Style:	Doppelbock
Type:	Extract w/grain		Size:	2.5 gallons
Color:	545 HCU		Bitterness:	27 IBU
OG:	1.119		FG:	1.020
Alcohol:	12.7% v/v (10.0% w/w)
Water:	Used Artesian Well Water in making this beer.
Grain:	1 lb. American crystal 120L 2 lb. Belgian chocolate 1 lb. Flaked rye
Steep:	I first steeped the grains by bringing water to near boil, turning off the heat and letting it soak for about an hour. I bag my grains so that it makes for easier extraction from wort mixture. After removing and draining of grain bags, I brought wort back to boiling, adding the dark malt extract while stirring wort, and let boil for 15 min. before begining the hopps process. I preffer a less bitter beer and have found that by shorting hopps time in boil I can acheive the desired result. Boiled 1oz. Halletauer for 45 min., Adding Pearl 0.5oz. at the 20 min. remaining, and second 0.5 oz. at 5-10 min. remaining mark. after completion of boil I added coffee mixture to wort. Note: Before adding wort to the Fermentation Bottle. I cooled it down first while still in the brew pot by means of a cold water bath.
Boil:	120 minutes	SG 1.119	2.5 gallons
	6 lb. Dark malt extract 8 oz. Cane sugar
	Coffee: San Fran, French Roast Whole Bean ground fine.(4 scoops to make a 4 cup pot) Sugar: Organic Cane Sugar Granulated (approx. 1/8 cup) Creamer: Powdred coffee creamer. (approx. 1/4 cup) Pure Vanilla Extract: about 1 Tbsp Torani Hazelnut Syrup: About 1/8 cup Hersheys Dark Chocolate Syrup: About 1/8 cup
Hops:	1 oz. Hallertauer (4.25% AA, 45 min.) .5 oz. Perle (8% AA, 20 min.) .5 oz. Perle (8% AA, 5 min.)
Yeast:	White Labs : English Ale : Liquid : No starter needed
Log:	Brew Date: 7/29/2011 Pitch Temp: 79 degrees Fermentaion temp: 74 degrees

Recipe posted 07/31/11.