bukbonzai
Member
- Joined
- Sep 6, 2014
- Messages
- 6
- Reaction score
- 2
Hey Everyone,
So, I just got back from a trip to Memphis a couple weeks ago, and we had an event at WiseAcres. I tried the "Gotta Get Up To Get Down" Milk Coffee Stout and fell in love. I brought back some on the plane with me and needless to say, it made it a whole two days in my fridge.
So heres the thing. I need something to hold me over til my next trip to Memphis! They cannot ship, I cannot get, so I want to make something similar. A clone, if you will.
And I am starting with no direction so I am of course, lost.
According to their site, here is the info given.
Malts: Two Row, Roasted Barley, Rolled Oats, Lactose Sugar
(Coffee beans - The descriptor provided is below)
Yeast: Ale
Bittering Hops: Bravo
ABV: 5%
IBU: 15
OG: 13 Plato
FG: 3.7
"Magical natural process beans from the Konga region of Ethiopia lead the way in this beautiful coffee stout. This rare variety of coffee leads to aromas of sweet roastiness and flavors of blueberry pie. Lactose, or milk sugar, is added along with oats for a silky medium body and a lush finish."
I guess my first question is where do I start here? I have never AG, so I would prefer to try this Extract, but would love any advice anyone can give. Like I said, I just need something to hold me over til my next trip to Memphis.
Thanks everyone!
So, I just got back from a trip to Memphis a couple weeks ago, and we had an event at WiseAcres. I tried the "Gotta Get Up To Get Down" Milk Coffee Stout and fell in love. I brought back some on the plane with me and needless to say, it made it a whole two days in my fridge.
So heres the thing. I need something to hold me over til my next trip to Memphis! They cannot ship, I cannot get, so I want to make something similar. A clone, if you will.
And I am starting with no direction so I am of course, lost.
According to their site, here is the info given.
Malts: Two Row, Roasted Barley, Rolled Oats, Lactose Sugar
(Coffee beans - The descriptor provided is below)
Yeast: Ale
Bittering Hops: Bravo
ABV: 5%
IBU: 15
OG: 13 Plato
FG: 3.7
"Magical natural process beans from the Konga region of Ethiopia lead the way in this beautiful coffee stout. This rare variety of coffee leads to aromas of sweet roastiness and flavors of blueberry pie. Lactose, or milk sugar, is added along with oats for a silky medium body and a lush finish."
I guess my first question is where do I start here? I have never AG, so I would prefer to try this Extract, but would love any advice anyone can give. Like I said, I just need something to hold me over til my next trip to Memphis.
Thanks everyone!