I brewed Austin Homebrew's Steamroller Stout this weekend... it's in the Primary happily bubbling away...
I talked to one of the associates there when I got my ingredients about cold-brewing some coffee and adding it to the secondary for a month or so... maybe a couple of cups?
I am also thinking of adding some bourbon soaked cocoa nibs at the same time, but my goal is not to overpower the already supposedly great recipe... I'd just like to add a bit of a subtle touch for fun...
So here is the recipe:
10 lbs. Dark extract
3/4 lb. Crystal 40L
2 oz. Chocolate
6 oz. Black roasted barley
1/2 lb 2-row malt
6 oz. black patent
3/4 oz gypsum
2 oz Brewers Gold at 60 min
1 oz Fuggle at 5 min
Double-pitched Wyeast Irish ale
I'm not sure how much/little of the coffee and cocoa to add in relation to the grain bill to achieve a subtle flavor addition but not overpower the recipe as it is...
I was thinking a couple cups of cold-brewed like we spoke of and maybe 3 oz. of cocoa nibs in the secondary for a month? Any thoughts/suggestions?