Originally Posted by neovox
So Netflyer, in the end how did your recipe and process differ from the OP's recipe and process? Sounds like you got it pretty close.
I only varied in that I got a bit better eff. and I left it just that slightly higher OG, I used Wyeast Irish Ale Yeast. I used almost his exact process except I did not freeze the soured guiness. I soured up till brew day and boiled it separately and then added it to the boil.
I was reading recently that the roasted barley which is unmalted needs the protein rest at 120F and that it should be crushed up really fine in a coffee grinder or with a rolling pin after you crush it normally. (From Palmer/Zainasheff - Brewing Classic Styles)... accordingly this is the way you get not JUST the coffee taste but also the bittersweet chocolate taste.