OKay, so my first batch was an Oktoberfest Ale that I bottled a week ago. The second brew in the pipeline is a chocolate coffee stout, developed from an extract recipe I found on here.
Chocolate Coffee Stout
1lbs Caramel Crystal Malt Grain (10.0 SRM) 10%
1lbs Chocolate Malt Grain (350.0 SRM) 10%
6lbs DLE (17.5 SRM) 60%
2lbs Amber Dry Extract (12.5 SRM) 20%
Steeped crushed specialty grains at 150-155 degrees for 30 minutes.
60 Minute Boil Time
1.00oz Simcoe hops @ 60 Minutes
2.00oz US Goldings @ 15 minutes
1.00oz Goldings East Kent for dry hopping
S-04 Yeast (I know a little odd now that I've read more)
I had an OG of 1.073.
So, It's been in the primary for 14 days now. I haven't peeked at it at all but my plan was to dry hop it today. Then, in a week, rack the beer to a secondary fermenter for 2 weeks. While In the secondary I can add either whole coffee beans or some cold-brewed coffee.
My questions are, does 7 days dry hopped in the primary, and 3 weeks total, sound adequate? And, will I get the coffee flavor I want adding whole coffee beans to the secondary?
Thanks in advance to the brew gods.
It is not certain that everything is uncertain.
Secondary:Oud bruin (2), Raspberry melomel
Bottled: Oktoberfest, Imperial Punkin
Kegged: Wild Ale, Dark Mild
Gallons to date 2012: 47