Doing a coffee stout with a buddy's recipe. It calls for some aroma hops. I wonder if they'll come through in the nose. Here's the recipe:
All-Grain, 5 Gallons
8lb. 2-Row
1lb. Roasted Barley
1lb. Caramel 60L
.5lb. Chocolate
.5lb. Rolled Oats
.5oz. Warrior @ 60 minutes
.5oz. Chinook @ 30 minutes
.5oz. Cascade @ 1 minutes
.5oz. Warrior @ 1 minutes
.5oz. Chinook @ 1 minutes
WLP004 Irish Ale Yeast
Kegged after a few weeks, 3oz. whole bean french roast coffee in keg for 48 hours.
Anybody know about late addition hop aroma in a coffee stout?
All-Grain, 5 Gallons
8lb. 2-Row
1lb. Roasted Barley
1lb. Caramel 60L
.5lb. Chocolate
.5lb. Rolled Oats
.5oz. Warrior @ 60 minutes
.5oz. Chinook @ 30 minutes
.5oz. Cascade @ 1 minutes
.5oz. Warrior @ 1 minutes
.5oz. Chinook @ 1 minutes
WLP004 Irish Ale Yeast
Kegged after a few weeks, 3oz. whole bean french roast coffee in keg for 48 hours.
Anybody know about late addition hop aroma in a coffee stout?