Building a recipe for Chicory Stout
I am interested in making a Chicory Stout. This will be the first recipe I have put together. What I plan on doing is just making a simple stout recipe and building on top of that.
On top of the grain bill listed below I will add; Chicory, Licorice Root and Organic Mexican Coffee. I am not sure how much of each I will use.
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 75.00
Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.95 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.76 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 4.76 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.76 %
0.50 lb Oats, Malted (1.0 SRM) Grain 4.76 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.7 IBU
1.00 oz Cascade [5.50 %] (60 min)
The guy at the LHBS said he would make a "chicory tea" using a French Press. I'm guessing you would add it to the secondary.
I plan on cold brewing the coffee and adding it to the secondary.
Don't know what to do with the Licorice Root.
Like I said, I've never attempted a recipe before so maybe you guys can help me with the grain amount.
Primary: RIS, Flanders Red, Berliner Weisse
On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled: Berliner Weisse
I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions