Coffee Coffee Buzz Buzz

Surly Brewing Co. is one of those breweries that just loves to do things outside the box. They take a base style of beer and put their own spin on it. For example, an IPA with Scottish malt; a brown ale with oats, Belgian and British malts; an Oktoberfest with tons of hops and rye malt; and a Baltic porter with smoked malt. I've had the fortune to try a few, and have yet to be let down with the quality and creativity of their beers. The one that has really hit me was Coffee Bender. It is their American Brown ale with cold steeped, locally roasted coffee added. Now, coffee stouts and porters are common place, but something as low gravity and minimally roasty as a brown ale with coffee? That's new to me. It's flavor profile was exceptionally creamy, with the distinct, bitterless coffee flavor, and a mildly roasty, biscuity finish.
From what Surly tells us, it is a 5.5% abv brown ale with Belgian and British malts and oats. They use cold steeped coffee for 24hrs in the beer (at what process in the brewing, I don't know). I was really inspired to brew up something similar, and just based my recipe off of Jamil's American Brown recipe with the eventual addition of coffee. I plan to get this kegged within a month or so.

Stats OG 1.046 FG 1.011 IBU 43 ABV SRM 20

Specifics Boil Volume 7.5 gallons Batch Size 5.5 gallons Yeast WLP011 72% AA

Fermentables

% Weight	Weight (lbs)	Grain	Gravity Points	Color
85.7 %	9.00	American Two-row Pale	43.6	2.9
4.8 %	0.50	American Crystal 40L	2.2	3.6
4.8 %	0.50	British Chocolate	2.2	43.2
2.4 %	0.25	American Crystal 60L	1.1	2.7
2.4 %	0.25	American Victory	1.1	1.1
	10.50		50.3

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time	Utilization	IBU
71.4 %	1.25	Centennial	Whole/Plug	9.0	11.3	60	0.260	39.8
28.6 %	0.50	Centennial	Whole/Plug	9.0	4.5	5	0.052	3.2
	1.75							43.0

06/08/09: Brewed today with more problems. Efficiency took another dive to something in the high 60s, I had issues with my manifold coming undone during sparge and then not getting enough wort out so I had to top off with water. On the plus side, fermentation got going real quick and is happily blowing off this morning. I'm hoping to reach the low 70s for attenuation.
06/17/09: Brew is down to 1.011, so I reached 76% attenuation interestingly. Flavor is fantastic, tons of toasted bread and a touch of chocolate. Coffee will do wonders for this beer. Still haven't decided the method on coffee addition, but I'll deal with that when one of the kegs kicks.
06/25/09: Kegged up beer and put together 32oz of water and .5# Vienna light roast coffee from Whole Foods to add tomorrow morning.