Voodoo_Child
Well-Known Member
I've found these forums to be an invaluable source of knowledge and figured it's about time I asked a question.
I have Northern Brewer's extract version of Caribou Slobber and it's been in primary for 4 weeks now. I'm close to bottling now and I'm thinking about adding cold brewed coffee at bottling to half the batch, just in case I screw it up royally. Any recommendations of amount, or any words of wisdom? There is a great coffee place nearby and I was thinking something with a dark roast.
The sample at FG reading was very middle of the road, not hoppy, not malty. Now I don't know how much carbonation will aid in delivering the different flavors, but I'm hoping to jazz it up a bit.
Recipe is:
- 6 lbs Amber LME
- 1 lb Amber DME
- .25 lb caramel 80
- .25 lb Fawcett Pale Chocolate
- .125 Black Malt
- 1 oz US Goldings
- 1 oz Liberty
- 1 oz Willamette
Danstar Windsor Yeast
Thanks everyone, and cheers.
I have Northern Brewer's extract version of Caribou Slobber and it's been in primary for 4 weeks now. I'm close to bottling now and I'm thinking about adding cold brewed coffee at bottling to half the batch, just in case I screw it up royally. Any recommendations of amount, or any words of wisdom? There is a great coffee place nearby and I was thinking something with a dark roast.
The sample at FG reading was very middle of the road, not hoppy, not malty. Now I don't know how much carbonation will aid in delivering the different flavors, but I'm hoping to jazz it up a bit.
Recipe is:
- 6 lbs Amber LME
- 1 lb Amber DME
- .25 lb caramel 80
- .25 lb Fawcett Pale Chocolate
- .125 Black Malt
- 1 oz US Goldings
- 1 oz Liberty
- 1 oz Willamette
Danstar Windsor Yeast
Thanks everyone, and cheers.