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First time using coffee: Question at the bottom, but first here is the recipe:
70% Maris Otter
10% Brown Malt
10% Flaked Oats
5% Pale Chocolate
5% Roast Barley
60 min: 28 IBUS of Target
5 min: 4 IBUS of EKG
Imperial A09 Pub
Target OG: 1.060
Target FG: 1.013-.015...
I plan on making my take on Potosi Brewings - Border War. its a bourbon barrel coffee stout.
I've got all the ingredients I plan on using, except my coffee. 2 things I'm not sure of...
1. How Much coffee to use
2. Ground or bean coffee
I've got an idea of the type I want to use, but am open to...
It's been long overdue to have another mystery bean coffee swap! Who's in for another round? The info below is copied and pasted from the last round earlier this year.
I'm tagging some players from the last exchange along with others. If I forgot anyone I do apologize, it's nothing personal...
I brewed a White Stout last week and the recipe calls for cacao nibs and whole coffee beans addition after fermentation.
I'm trying to skip the secondary part and I'm wondering how I can achieve this.
Adding nibs and coffee beans directly into primary after fermentation...
I have 5 gallons of a Brown that is in the primary and ready to switch to secondary. However, I plan to add some hazelnut coffee to it. The catch is, it is already ground and it is only 4oz of ground coffee. How do you recommend I add this to secondary without risking...
I won't go into the long back-story...I'll just say this is a beer that's rarely available via "whim rotation" and my wife and I absolutely love it, so I want to try and brew a very similar beer and hopefully get a clone recipe eventually.
This is the info from their website that I used to...
I was thinking on making a coffee ale and this is what I came up with...
8lbs 2-row malt
4lbs Pale ale
2lbs Crystal 40L
0.5oz Chinook @60 (I dont want it too bitter)
0.5oz Chinook @10
1oz Crystal @Whirlpool
Then dry hop 2oz of crystal in the...
FAST AMBER, RAGIN' RED
76.75% 2 Row - 7.5 lbs
9% Victory - 14 oz
9% C60 (or C40) - 14 oz
4% Flaked barley - 6 oz
1.25% 550L UK Roasted barley - 1.9 oz
0.5 oz Centennial (7.5 aa) @ 60. Adjust to suit your alpha acids!
1 oz Centennial @ 15 & 0
WY 1187 Ringwood
The name pretty much describes what...
I read up a bit on the many forms of brewing with coffee e.g. stouts, porters, cream ales, even IPAs. But I'd like to ask what techniques, ingredients, etc. you all would think is best if I'm trying to capture the most natural coffee flavors. I can think of brewing something using very lightly...
I'm a coffee addict, and I bet a lot of other members here are also. I LOVE a rich cup of coffee.
I was just thinking how much similar the art of coffee and beer are. Buying raw ingredients, roasting, milling, sparging, tasting... pretty close to what we are doing with our beer obsession...
I have an old 4 gallon, aluminum, percolater. Could it be used to make an all-grain beer? I have only seen one article with the concern or the temps being too high. The basket seems to be large enough for almost 3 quarts of grain.:confused: