Christopher808
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Thinking about making this, would really like something with good coffee or chocolate flavor. Are additions recommended? What additions have been successful?
Your boil volume is very dependent upon how vigorous of a boil. Assuming stove top you should control to an easy rolling boil, and I'd imagine near a qt extra at begin of boil. Plus you will lose some via grain absorption. Try a brew calculator on line (e.g. Brew 365). Or search here in the large 1g brewers thread for this info. Grains and hops yes 1/5. Salts use Bru'n Water calcs for a stout. Take time reading through, not that difficult and good luck with your brew day! Let us know how it turns out.First beer brew, BIAB cause I have the equipment, could anyone help scale the all-grain recipe to one gallon? Specifically, what should I set my boil volume to, and how much hops should I add? I'm assuming the rest of the ingredients, e.g. grain and lactose, are just 1/5 of the given values. Thank you.
Edit: Also, if I'm using distilled water, how much (if any) of various kinds of brewing salts should I add?
Brewing this All Grain recipe this Thursday. I scaled it to 6Gal batch with Beersmith and I'm still debating if I put 0.75lbs of lactose or 1lbs.
The only change is that it will be fermenting with US-05. Anything else is the original recipe.
Any Hints?
A question to the Pro's that have made this.
Would this be a good one to add chocolate and strawberry to? Any suggestions for a good outcome?
I did an AG version of this for one of my first beers ever. I think it might have been my second ever (unless I'm mixing it up with the Left Hand Milk Stout recipe - both were among my first few), and first AG. I used a somewhat low-grade local 2-row here in China and it came out just fine. The other malts generally overpower the flavor contribution from the base malt in a roasty beer like this, so anything should be fine.Hi everybody. Has someone make this beer with an AG recipe? If it does, what base Malt is better?
The other malts generally overpower the flavor contribution from the base malt in a roasty beer like this, so anything should be fine.
Hi everybody. Has someone make this beer with an AG recipe? If it does, what base Malt is better?
As @blacklabel8829 mentions, there is an all-grain version of the recipe in the first post, which suggests regular pale 2-row.I know that DME is sweeter than Pale 2-Row, and so I thought that a Maris Otter or a combination of Maris Otter and Golden Promise was better than a simple 2-Row. What do you think about? In your opinion, is it the same thing?
Did anyone try a dry yeast? Danstar Windsor is listed as substitute?
Did anyone try a dry yeast? Danstar Windsor is listed as substitute?
Either/Or/Both sounds good. It is just a matter of personal taste. Personally, I don't think you can over-coffee a stout. I've had some punch-you-in-the-face coffee stouts and they were awesome, but I've also met a lot of beer lovers who disagree.Brewed this as a 6 gallon all-grain batch just over two weeks ago.
I'm looking to split the batch and keep 3 gallons true to the recipe (except i increased the lactose to .75lb instead of .5) and then add:
I'm worried that the coffee beans (even being caramel flavored) will add too much coffee to the brew and be overpowering... but hoping the caramel comes through more than anything.
- 2 vanilla beans (bourbon soaked, split and scraped)... or
- 4/5 ounces of "caramel" coffee beans (course crushed, drop muslin bag with bean in secondary)... or
- both the above...
Maybe just 1 vanilla bean and 2 ounces??... struggling here, help!
What do you guys think?
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