bovineblitz
Well-Known Member
I love that beer, can't get enough. Super hoppy, super roasty, and it works amazingly well. I'm going to make a go at coming up with something as close as I can.
Description from the Troegs website:
I don't have a way to properly do the hopback so I'm going to use a french press to add a hop tea and cold brewed coffee at bottling.
Recipe as stands:
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Batch Size (fermenter): 5.50 gal
Brewhouse Efficiency: 72.00 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.5
Bitterness: 56.3 IBUs
Est Color: 31.5 SRM
Mash @ 152
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) - 73.0 %
1 lbs Chocolate Malt (350.0 SRM) - 6.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) - 6.3 %
1 lbs Carapils Grain 2 - 6.3 %
1 lbs Golden Naked Oats (1.0 SRM) - 6.3 %
4.0 oz Roasted Barley (300.0 SRM) - 1.6 %
0.75 oz Chinook [11.8 %] - Boil 60.0 min - 24.9 IBUs
1.0 oz Cluster [6.80 %] - Boil 60.0 min - 19.1 IBUs
0.50 oz Cluster [6.80 %] - Boil 10.0 min - 3.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min - 2.8 IBUs
0.50 oz Chinook [13.00%] - Boil 10.0 min - 6.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0 min
3.00 oz total Chinook/Cascade/Cluster via french press, steeped 5min and added at bottling - I figured 3-4 IBUs
1 french press batch extra strong cold brewed coffee, heated to 170 and added at bottling
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Any thoughts/suggestions would be welcome!
Description from the Troegs website:
JavaHead Stout
Alcohol by Volume: 7.5%
Hop Bitterness (IBU's): 60
Color (SRM): Black
Availability: Seasonal, 22oz. Bottles Only
Malts: Pilsner, Crystal, Chocolate, Roast
JuJu: Oats, Blend of Coffee Beans
Hops: Cluster, Chinook, Cascade
Yeast: Unfiltered Ale
JavaHead Stout contains a blend of locally roasted espresso and Kenyan coffee beans by St. Thomas Roasters in Linglestown, PA.
JavaHead's recipe is based off of our original oatmeal stout. After the boil, the hot wort passes through our hopback vessel on it's way to fermentation. Packed full of whole leaf hops and a bed of ground coffee beans, the hopback vessel is similar to using a huge French press, intensifying the coffee nose and releasing subtle hints of coffee flavor. The result is a lush oatmeal mouthfeel balanced with cocoa, roast and subtle coffee flavors.
I don't have a way to properly do the hopback so I'm going to use a french press to add a hop tea and cold brewed coffee at bottling.
Recipe as stands:
-----------------------------------------------------------------------------------------
Batch Size (fermenter): 5.50 gal
Brewhouse Efficiency: 72.00 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.5
Bitterness: 56.3 IBUs
Est Color: 31.5 SRM
Mash @ 152
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) - 73.0 %
1 lbs Chocolate Malt (350.0 SRM) - 6.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) - 6.3 %
1 lbs Carapils Grain 2 - 6.3 %
1 lbs Golden Naked Oats (1.0 SRM) - 6.3 %
4.0 oz Roasted Barley (300.0 SRM) - 1.6 %
0.75 oz Chinook [11.8 %] - Boil 60.0 min - 24.9 IBUs
1.0 oz Cluster [6.80 %] - Boil 60.0 min - 19.1 IBUs
0.50 oz Cluster [6.80 %] - Boil 10.0 min - 3.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min - 2.8 IBUs
0.50 oz Chinook [13.00%] - Boil 10.0 min - 6.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0 min
3.00 oz total Chinook/Cascade/Cluster via french press, steeped 5min and added at bottling - I figured 3-4 IBUs
1 french press batch extra strong cold brewed coffee, heated to 170 and added at bottling
-----------------------------------------------------------------------------------------
Any thoughts/suggestions would be welcome!