So a group of us did a recipe loosely based on Bourbon County Brand Stout, we did 60 gallons, let it ferment out and filled a buffalo trace barrel. That was back in November. We are emptying it out tonight, how it will work is each of the 5 main participants gets a 5 gallon keg of it straight up. Their should be another 20-25 gallons left, we plan to do multiple five gallon treatments of this.
5 gallons with Vanilla Beans
5 Gallons with Coffee
5 Gallons Toasted Coconut, Vanilla, and Coffee.
5 Gallons with More Oak and bourbon for another 5-6months.
We are using Intelligentsia Black Cat, which is a really dark roast, espresso strength blend, which was used in the original bourbon county coffee.
Any thoughts on how much cold pressed coffee to add, the beer is big around 12-13% depending on how much it leached from the barrel. I'm considering using 4oz and making a 1/2 gallon, might be a bit strong, but we really want the coffee version to be coffee, any thoughts would be appreciated.
5 gallons with Vanilla Beans
5 Gallons with Coffee
5 Gallons Toasted Coconut, Vanilla, and Coffee.
5 Gallons with More Oak and bourbon for another 5-6months.
We are using Intelligentsia Black Cat, which is a really dark roast, espresso strength blend, which was used in the original bourbon county coffee.
Any thoughts on how much cold pressed coffee to add, the beer is big around 12-13% depending on how much it leached from the barrel. I'm considering using 4oz and making a 1/2 gallon, might be a bit strong, but we really want the coffee version to be coffee, any thoughts would be appreciated.
