newbbrewer
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- Sep 14, 2008
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This will be my 4th brew and I did not mean to make a recipe. But, one thing lead to another and here I am. I have always enjoyed a pint of Guinness with a shot of Kahlua in it, and I am trying to replicate that taste with this recipe.
Forgive the format is it's not in line with standard, but here is the recipe:
Newb Brewer's "Kahlua Stout" (updated)
Malt Extract:
The 1 cup coffee was 1 cup coffe grounds added to 3 cups water and left over night in the fridge. The grounds were then strained out and the liquid added to the wort.
I think it's pretty straightforward. The Kona Blend coffee is a stronger blend, but not to the point where it's motor oil. I want to add it toward the end of the boil so as not to boil off too much flavour, but still make sure any lingering bacteria or what not is boiled off.
I'm hoping this comes out thick, smooth, not bitter with hints of chocolate and coffee.
Any thoughts?
Forgive the format is it's not in line with standard, but here is the recipe:
Newb Brewer's "Kahlua Stout" (updated)
Malt Extract:
Dark 9 lbs.
Grain Bill: American Crystal 60L 6 oz
British Chocolate Malt 5 oz
American Roasted Barley 5 oz
American Crystal 80L 4 oz
Hopping Schedule: British Chocolate Malt 5 oz
American Roasted Barley 5 oz
American Crystal 80L 4 oz
#1 Magnum (11.1%) 1.0 oz 60 min
Additional: #1 Kona Blend coffee 1 cup 5 min
#2 Lactose 1 pound 0 min
Yeast: #2 Lactose 1 pound 0 min
Wyeast 1084 Irish Ale
The 1 cup coffee was 1 cup coffe grounds added to 3 cups water and left over night in the fridge. The grounds were then strained out and the liquid added to the wort.
I think it's pretty straightforward. The Kona Blend coffee is a stronger blend, but not to the point where it's motor oil. I want to add it toward the end of the boil so as not to boil off too much flavour, but still make sure any lingering bacteria or what not is boiled off.
I'm hoping this comes out thick, smooth, not bitter with hints of chocolate and coffee.
Any thoughts?