I brewed this recipe 12 days ago:
https://byo.com/stories/issue/item/1857-founder-s-brewings-breakfast-stout-clone
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet bakers chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)
(I did the all grain version in the link, didn't paste the whole thing as it was getting kind of long) It called for the Sumatran Coffee added 10 minutes before flame out and the Kona Coffee after transferring to secondary for one week before packaging.
I added 2 oz of grounds to the boil being careful to stir so as to not burn the grounds. Sampling over the past 3 days and FG is stable. It has a a very strong coffee taste. I've only once before added coffee to beer, but that was cold pressed coffee added at packaging time.
So does this recipe call for coffee grounds or did it mean coffee like you drink?
https://byo.com/stories/issue/item/1857-founder-s-brewings-breakfast-stout-clone
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet bakers chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)
(I did the all grain version in the link, didn't paste the whole thing as it was getting kind of long) It called for the Sumatran Coffee added 10 minutes before flame out and the Kona Coffee after transferring to secondary for one week before packaging.
I added 2 oz of grounds to the boil being careful to stir so as to not burn the grounds. Sampling over the past 3 days and FG is stable. It has a a very strong coffee taste. I've only once before added coffee to beer, but that was cold pressed coffee added at packaging time.
So does this recipe call for coffee grounds or did it mean coffee like you drink?