Corneliusthunder
New Member
Hello Everyone,
I'm trying to put together my first non-kit recipe for a winter time Coffee Stout. I've been messing around with the program "Beer Alchemy" and put together the following formula:
Fermentables:
US Dark Chocolate Malt 1/2 lb In Mash/Steeped
US Roasted Barley 1/4 lb In Mash/Steeped
US Caramel 10L Malt 1/4 lb In Mash/Steeped
Extract - Golden Light Liquid Extract 8 lbs Start Of Boil
Hops:
US Chinook 2 oz 60 Min From End
US Cascade 1 oz 10 Min From End
US Cascade 1 oz 5 Min From End
Other Ingredients:
Coffee (any suggestions on what type/brand roast?) 4 oz
Yeast:
Muntons Ale Yeast (dry)
Expected OG: 1.063
Expected FG: 1.015
Expected ABV: 6.4%
Expected IBU: 74
Planning on steeping grain for 30min and boiling extract/hops for 60min.
All of this checks out OK on the program, but I figured I could use a double check. Thinking about adding coffee at secondary fermentation. How has this turned out for people who have tried it? How long would you recommend leaving the coffee in the carboy? I also read about sanitizing the grain with vodka. Does this seem necessary/a good idea?
I'm trying to put together my first non-kit recipe for a winter time Coffee Stout. I've been messing around with the program "Beer Alchemy" and put together the following formula:
Fermentables:
US Dark Chocolate Malt 1/2 lb In Mash/Steeped
US Roasted Barley 1/4 lb In Mash/Steeped
US Caramel 10L Malt 1/4 lb In Mash/Steeped
Extract - Golden Light Liquid Extract 8 lbs Start Of Boil
Hops:
US Chinook 2 oz 60 Min From End
US Cascade 1 oz 10 Min From End
US Cascade 1 oz 5 Min From End
Other Ingredients:
Coffee (any suggestions on what type/brand roast?) 4 oz
Yeast:
Muntons Ale Yeast (dry)
Expected OG: 1.063
Expected FG: 1.015
Expected ABV: 6.4%
Expected IBU: 74
Planning on steeping grain for 30min and boiling extract/hops for 60min.
All of this checks out OK on the program, but I figured I could use a double check. Thinking about adding coffee at secondary fermentation. How has this turned out for people who have tried it? How long would you recommend leaving the coffee in the carboy? I also read about sanitizing the grain with vodka. Does this seem necessary/a good idea?