Brewed this about 3 weeks ago, bottling about 1 week from now.
Bumped the recipe up to 6 gallons since I had room in my primary for it and if I'm brewing this, I want as much as I can get
. I also do BIAB like OP. I do it in my 8gal kettle and do a dunk sparge in a bucket. I don't like going over 12lb of grains so with 5lb of specialties, I used 7lb of 2-row, and then needed an additional 4lb of DME to get to the correct OG.
OG was 1.088, a bit high, maybe got some slightly better eff. than expected even with the big (for me) grain bill. Gravity has stabilized in the fermenter at 1.025, which gives me an ABV of about 8.35% where the actual FBS is 8.3%. not too shabby!
I went the route of the higher IBU, around 55-60 using Nugget and Willamette.
The other main consideration, of course, is the handling of the coffee and chocolate.
For the chocolate, I used 2.4oz of regular ole Hershey's cocoa powder and 3oz of a Ghirardelli 100% Cocoa chocolate bar. At 15min remaining in the boil I poured a bit of the boiling wort into a bowl over the chocolate bar, which melted it very well. Then at 5min remaining I put both the cocoa powder and melted choco-wort in the kettle.
For the coffee, I put the first dose (2.4oz for me) of the ground coffee in a nylon bag in the wort while it was cooling, for about 10 minutes. I had hoped to cool the wort to about 195ish, put in the coffee and let it steep for 5min, and then take it out and finish cooling. It cooled faster than I expected so I put the coffee in at 185 degrees and left it a little bit longer.
Plenty of choices to be made for the 2nd dose. Cold steep in primary? Rack to secondary and steep in there? Brew it hot like OP and add it at bottling, or cold steep externally and add at bottling? I Sure as heck don't want to risk infection or bottle bombs, especially with the cost of this recipe, so I'm somewhat adverse to anything that involved just grinding up some beans and chucking them in my beer. I want the extra complexity and mellowness of cold-brewed coffee, though, so I thought I'd look into what would happen if I boiled coffee that had been cold-brewed and found this thread over at the BN http://bit.ly/ZfUxHs
. Seems like it'll give me the best compromise, so here's my plan: Cold brew beer the day prior to bottling day. Then on bottling day very briefly boil the filtered coffee along with priming sugar and then cool, add to beer, bottle, etc. Really just a slight modification of how OP did it.
At 10 days in the fermenter, the smell was ALL coffee. Taste was strongly coffee as well. Today at 20 days, the coffee has subsided quite a bit and the chocolate is coming through much more now.
Very excited for this brew. It's my 7th brew and I think maybe the first one SWMBO is truly exited to drink as well. She'll kill a bomber of Lagunitas Cappuccino Stout any night of the week, so this is definitely her kinda beer as well. I'll post an update in a month or two with how the overall profile came out. Hard for me to compare it to the original and steer my process towards replicating it, since I've never had it and can't get it out here, but as far as complexity and deliciousness goes... keeping my fingers crossed!