Originally Posted by devilishprune
I've never had this drink, but I assume that it tastes like water with caffeine in it? In that case, just brew up a strong ~3 gallon batch, then dilute it with 2 gallons (or however much water joe you wanted to use) to your target gravity.
It is un-chlorinated water with caffeine, yes. There is also some "mystery agent" that masks the bitterness of the caffeine but they claim "all natural". I was thinking about your suggestion and this was going to be a 3 gallon batch...ending at 8%ish abv... that would require a lot of boiling...this also does not cover the yeast viability concern either.
Unless I hear something negative soon, I am thinking I may just try to make a Water Joe starter and see what happens to the yeast. I will be starting my yeast bank with the smack pack I just bought so I will just take a small sample from the "bank" and see if it grows. This may also let me know about the caffeine effects from boiling if I drink the starter...before I try a whole batch. I suspect flat oxidized starters do not taste really good but I should be able to see if the caffeine is still present....
Any ideas on what happens to suspended caffeine when boiled? I would not suspect it would "flash off"...just looking for advice...
This is my recipe so far...A bastardization of the Founder's clone...
STFU Breakfast Stout
3 gallon batch <---------------
9 lbs 2 row
1 lbs flaked oats
¾ lbs chocolate malt
½ lbs roasted barley malt
½ lbs coffee kiln malt
¼ lbs debittered black malt
¼ lbs crystal 120
¼ lbs lactose - 15 min
1 oz coffee espresso? - 15 min
1 oz coffee kona? - top off/secondary
2 oz Hershey's special dark cacao - 15 min
1 oz unsweetened baking nibs - 15min or secondary?
½ oz Warrior or high bitter @ 60
¼ oz Willamette @ 30 and 0.
Yeast nutrient and Irish moss @ 15
Wyeast Scottish ale - 1728
Mashing around 155F...With Water Joe??? <---The big question...
I will have to wait for more forum input or try a starter soon. I have LOTS going on so I am in no rush...