pkrath84
Well-Known Member
I remember my first encounter with the idea of coffee beer from the Drew Carey Show and I've always wondered what it would taste like.
Fast forward to to about 6 weeks ago and I sampled a flight from the Bruery in collaboration with Portola Coffee Lab. The flight had a red ale base and different coffee blends/brewing methods.
Then last week I had Aleman/Two Brothers/Stone Dayman Collaboration and I thought this would be a great time to brew my version of "Buzz Beer" as a nice Coffee IPA.
The Dayman was a little too strong in the bitter, burnt, astringent character in my opinion. I feel that this may have resulted from the method of brewing the coffee at high temperatures (i could be wrong).
My solution to this part is cold brewing the grounds to maintain a smooth finish but keeping the robust coffee flavor. Overall the beer was OK cold out of the fridge (i really liked the citra hop & coffee combo), but the burnt/stale coffee taste really came too far forward with just a little warming.
This is going to be my first "full" BIAB attempt up from extracts with specialty grains and my first attempt on playing with recipes, so I could definitely use some help in the recipe formulation department.
After watching the Dayman Coffee IPA video from their website I found out the following information on what was used:
Malt:
Hops:
Can anyone help me with this project? I'd like to brew it in a few weeks when my carboys start freeing up.
Any idea on how much of each of these ingredients I should use and suggested hop schedule?
I like the citrus/grapefruit forwardness and malt backbone that exists. Maybe could use a bit of caramel sweetness? What say you?
Thanks in advance, any and all feedback is appreciated
Fast forward to to about 6 weeks ago and I sampled a flight from the Bruery in collaboration with Portola Coffee Lab. The flight had a red ale base and different coffee blends/brewing methods.
Then last week I had Aleman/Two Brothers/Stone Dayman Collaboration and I thought this would be a great time to brew my version of "Buzz Beer" as a nice Coffee IPA.
The Dayman was a little too strong in the bitter, burnt, astringent character in my opinion. I feel that this may have resulted from the method of brewing the coffee at high temperatures (i could be wrong).
My solution to this part is cold brewing the grounds to maintain a smooth finish but keeping the robust coffee flavor. Overall the beer was OK cold out of the fridge (i really liked the citra hop & coffee combo), but the burnt/stale coffee taste really came too far forward with just a little warming.
This is going to be my first "full" BIAB attempt up from extracts with specialty grains and my first attempt on playing with recipes, so I could definitely use some help in the recipe formulation department.
After watching the Dayman Coffee IPA video from their website I found out the following information on what was used:
Malt:
- 2-row malt
- maris otter
- acidulated malt
- Crystal 40
Hops:
- cascade & citra during the boil
- huge citra dry hop
Can anyone help me with this project? I'd like to brew it in a few weeks when my carboys start freeing up.
Any idea on how much of each of these ingredients I should use and suggested hop schedule?
I like the citrus/grapefruit forwardness and malt backbone that exists. Maybe could use a bit of caramel sweetness? What say you?
Thanks in advance, any and all feedback is appreciated