Last night I brewed up a slightly modified Founder's Breakfast Stout clone. Here's my process for detail's sake:
1) Steep specialty grains @ 155F for 35 min in 2 gal H2O, rinse with .5 gal hot H2O.
2) Boil DME and 1 oz nugget whole hops 60 min
3) 0.5 oz Willamette whoile hops @ 30min
4) Add LME, 1 tsp yeast energizer, 2 tsp irish moss @ 45min
5) 1 oz orange peel @ 10 min
6) .5oz Willamette, chocolate, coffee @ flameout
My main concern is with the coffee. The recipe asked for 2oz ground coffee at flameout and 2 oz in the secondary. I've not found the need or desire to rack to a secondary, so made the decision to add all 4 oz of coffee at flameout. My OG is in the ballpark, it's fermenting nicely, but it REALLY smells of coffee right now. The sample I pulled for hydrometer reading tasted very strongly of coffee as well. It's overpowering.
So my questions...will this mellow with time? If not, is there anything I can do during the cold crash or kegging that will mellow or counteract the strong coffee smell/taste?
1) Steep specialty grains @ 155F for 35 min in 2 gal H2O, rinse with .5 gal hot H2O.
2) Boil DME and 1 oz nugget whole hops 60 min
3) 0.5 oz Willamette whoile hops @ 30min
4) Add LME, 1 tsp yeast energizer, 2 tsp irish moss @ 45min
5) 1 oz orange peel @ 10 min
6) .5oz Willamette, chocolate, coffee @ flameout
My main concern is with the coffee. The recipe asked for 2oz ground coffee at flameout and 2 oz in the secondary. I've not found the need or desire to rack to a secondary, so made the decision to add all 4 oz of coffee at flameout. My OG is in the ballpark, it's fermenting nicely, but it REALLY smells of coffee right now. The sample I pulled for hydrometer reading tasted very strongly of coffee as well. It's overpowering.
So my questions...will this mellow with time? If not, is there anything I can do during the cold crash or kegging that will mellow or counteract the strong coffee smell/taste?