MattTimBell
Well-Known Member
Hi all,
My father-in-law and I are planning on starting an RIS this weekend. We did the same recipe last year (sort of a Yeti clone), and it was amazing! This year, we want to do it again, adding coffee, but aren't certain about amounts. It seems that most people add it at secondary, but with amounts varying widely. BYO posted a recipe online with 15 oz, while a recipe here on HBT called for only 4 oz.
Anyway, here's the base recipe. Any suggestions about how to get a good coffee aroma matched to the strength of this?
17 lbs 2-row pale.
1.5 lbs flaked wheat
0.75 lbs chocolate malt
0.75 lbs black patent.
0.62 lbs roasted barley
0.20 lbs molasses
Mash at 154degF for 60 min. Boil down to 5 gal., adding 1.5 oz Chinook at 60 min, another 1.5 oz at 15 min, and 1 oz. at flameout. Split batch into two carboys, giving each one packet of American Ale yeast. When the krauesen begins to die down, rack off the sediment into a single carboy. (I'm assuming this would be the time to add the coffee.)
For coffee beans, we're thinking of using Starbuck's Komodo Dragon roast.
Thanks for any advice!
-- Matt
My father-in-law and I are planning on starting an RIS this weekend. We did the same recipe last year (sort of a Yeti clone), and it was amazing! This year, we want to do it again, adding coffee, but aren't certain about amounts. It seems that most people add it at secondary, but with amounts varying widely. BYO posted a recipe online with 15 oz, while a recipe here on HBT called for only 4 oz.
Anyway, here's the base recipe. Any suggestions about how to get a good coffee aroma matched to the strength of this?
17 lbs 2-row pale.
1.5 lbs flaked wheat
0.75 lbs chocolate malt
0.75 lbs black patent.
0.62 lbs roasted barley
0.20 lbs molasses
Mash at 154degF for 60 min. Boil down to 5 gal., adding 1.5 oz Chinook at 60 min, another 1.5 oz at 15 min, and 1 oz. at flameout. Split batch into two carboys, giving each one packet of American Ale yeast. When the krauesen begins to die down, rack off the sediment into a single carboy. (I'm assuming this would be the time to add the coffee.)
For coffee beans, we're thinking of using Starbuck's Komodo Dragon roast.
Thanks for any advice!
-- Matt