eon
Well-Known Member
Hey all, I came up with a stout recipe and would like to hear some opinions.
I'm pretty content with my grain bill, but would still like to hear opinions on that.
What I'm really wondering about is my coffee addition and addition of vanilla beans. Where is the best place to put these and how much? I'm also thinking about soaking some oak chips in bourbon and adding those to secondary too. What do you think?
Here is the recipe (Used Beer Calculus):
OG 1.057
FG 1.014
Color 38* SRM (BLACK)
38.5 IBU
5.7% ABV
3 gallon batch
3 gallon boil
------------------------------------------------
4 lbs. 8 oz. American two-row
7 oz. Caramel/Crystal 60L
5 oz. Roasted Barley
5 oz. Flaked oats
5 oz. chocolate Malt
3 oz. special B
3 oz. pale chocolate malt
2 oz. flaked barley
1 oz. black patent
2.4 oz. Intelligentsia coffee beans from Finca La Soledad, Itzamna Guatemala (cold brewed and added at bottling time.)
1 1/2 vanilla beans split open and emptied into secondary fermenter
0.5 oz. chinook @ 60 minutes
wyeast 1028
###Here is a description of the coffee I am using: Brown sugar, mango and fudge cool and expand into dried pineapple and honeyed notes. The mouthfeel is creamy yet buoyant with a clean, concise finish.###
I'm pretty content with my grain bill, but would still like to hear opinions on that.
What I'm really wondering about is my coffee addition and addition of vanilla beans. Where is the best place to put these and how much? I'm also thinking about soaking some oak chips in bourbon and adding those to secondary too. What do you think?
Here is the recipe (Used Beer Calculus):
OG 1.057
FG 1.014
Color 38* SRM (BLACK)
38.5 IBU
5.7% ABV
3 gallon batch
3 gallon boil
------------------------------------------------
4 lbs. 8 oz. American two-row
7 oz. Caramel/Crystal 60L
5 oz. Roasted Barley
5 oz. Flaked oats
5 oz. chocolate Malt
3 oz. special B
3 oz. pale chocolate malt
2 oz. flaked barley
1 oz. black patent
2.4 oz. Intelligentsia coffee beans from Finca La Soledad, Itzamna Guatemala (cold brewed and added at bottling time.)
1 1/2 vanilla beans split open and emptied into secondary fermenter
0.5 oz. chinook @ 60 minutes
wyeast 1028
###Here is a description of the coffee I am using: Brown sugar, mango and fudge cool and expand into dried pineapple and honeyed notes. The mouthfeel is creamy yet buoyant with a clean, concise finish.###