MattTimBell
Well-Known Member
Hey all,
I'm brewing my annual RIS, this time to try cocoa nips, chicory and coffee in secondary. My plan right now is to try the following amounts in about 4 gallons:
4 oz cocoa nibs (2 roasted, 2 raw)
1 oz chicory
2 oz dark roast coffee
The backbone of the stout, which is now in primary, is a recipe I've used before with variations, originally modified from a Yeti clone:
15 lbs 2-row
3/4 lb chocolate malt
3/4 lb black patent
1/2 lb roasted barley
2 lbs flaked oats
Single step infusion mash for saccharification, 1 hr at ~153degF.
Add 12 oz blackstrap molasses in boil
2 oz Chinook hops for bittering
Fermenting using S-04.
Later, I plan on dry hopping it with 1 oz chinook, 3-4 days before bottling.
Any takes on the quantities and proportions for the cocoa, chicory and coffee?
-- Mat
I'm brewing my annual RIS, this time to try cocoa nips, chicory and coffee in secondary. My plan right now is to try the following amounts in about 4 gallons:
4 oz cocoa nibs (2 roasted, 2 raw)
1 oz chicory
2 oz dark roast coffee
The backbone of the stout, which is now in primary, is a recipe I've used before with variations, originally modified from a Yeti clone:
15 lbs 2-row
3/4 lb chocolate malt
3/4 lb black patent
1/2 lb roasted barley
2 lbs flaked oats
Single step infusion mash for saccharification, 1 hr at ~153degF.
Add 12 oz blackstrap molasses in boil
2 oz Chinook hops for bittering
Fermenting using S-04.
Later, I plan on dry hopping it with 1 oz chinook, 3-4 days before bottling.
Any takes on the quantities and proportions for the cocoa, chicory and coffee?
-- Mat
