mixmasterob
Well-Known Member
6# Amber LME
1# Amber DME
1# 2-row pale
.25# C-80
.25# Pale Chocolate
.125# Black malt
.5# Flaked Oats
.25# Franco Belges Kiln Koffee
1oz US Golding @ 60
1oz Liberty @ 45
1oz Willamette @ 10
Mashed the grain for an hour, sparged, combined and boiled. Pitched a 2 liter starter of Wyeast 1187 (Ringwood). Gonna do my best to ferment this in the very low end of the spectrum. Hopefully around 63-65.
Thinking of adding some cold brewed coffee to secondary, maybe some cocoa nibs too.
Ideas/Thoughts?
1# Amber DME
1# 2-row pale
.25# C-80
.25# Pale Chocolate
.125# Black malt
.5# Flaked Oats
.25# Franco Belges Kiln Koffee
1oz US Golding @ 60
1oz Liberty @ 45
1oz Willamette @ 10
Mashed the grain for an hour, sparged, combined and boiled. Pitched a 2 liter starter of Wyeast 1187 (Ringwood). Gonna do my best to ferment this in the very low end of the spectrum. Hopefully around 63-65.
Thinking of adding some cold brewed coffee to secondary, maybe some cocoa nibs too.
Ideas/Thoughts?
