devilishprune
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- Joined
- Mar 26, 2010
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So for some reason today, I was inspired to try something new. I recently got a french press so naturally I've been trying to devise ways to incorporate it into the brewery. I was thinking about the ideal coffee grain to water ratio, when it struck me that I should put some barley in here and try it out.
So I was off.
I have a lot of ingredients kicking around in the old brewing closet, so I thought that I could spare a few grams to try something different. I settled on 5 grams of Special B, because I had no idea about what to try or how much. I thought that the dark fruitiness of the special b would go well with coffee. I originally thought to just add the coffee and malt at the same time, but fearing excess tannin extraction I opted to add the grains first, lauter the wort and then combine the two.
http://flic.kr/p/8M5qxF
So I measured out 5 grams of special b and smashed it with a pot (didn't want to get the grain mill out for this small amount.) Since I was working with metric for the moment, I didn't know what ratio I should use of water to grains, so I just put in about 45 mL of water at 158. Hit my mash temp almost, but then it dropped fairly quickly.
http://www.flickr.com/photos/53320266@N06/5104602835/in/photostream/
In the interest of time, I let it steep for 5 minutes or so before I lautered. No vorlauf necessary.
http://www.flickr.com/photos/53320266@N06/5104602951/in/photostream/
Here you see the first runnings:
http://www.flickr.com/photos/53320266@N06/5105198818/in/photostream/
Then I went ahead and brewed up my coffee as usual. It was a bit weak today, I used the ratio of 1 g/oz water.
http://www.flickr.com/photos/53320266@N06/5105198958/in/photostream/
Then I combined the two:
http://www.flickr.com/photos/53320266@N06/5105199090/in/photostream/
The verdict?
Next time, make more "wort". There is a slight hint of some caramel sweetness here, but relative to the large amount of strongly flavored coffee, it can't really stand up. I might try again later today or next week, and I'll be sure to update.
So I was off.
I have a lot of ingredients kicking around in the old brewing closet, so I thought that I could spare a few grams to try something different. I settled on 5 grams of Special B, because I had no idea about what to try or how much. I thought that the dark fruitiness of the special b would go well with coffee. I originally thought to just add the coffee and malt at the same time, but fearing excess tannin extraction I opted to add the grains first, lauter the wort and then combine the two.
http://flic.kr/p/8M5qxF
So I measured out 5 grams of special b and smashed it with a pot (didn't want to get the grain mill out for this small amount.) Since I was working with metric for the moment, I didn't know what ratio I should use of water to grains, so I just put in about 45 mL of water at 158. Hit my mash temp almost, but then it dropped fairly quickly.
http://www.flickr.com/photos/53320266@N06/5104602835/in/photostream/
In the interest of time, I let it steep for 5 minutes or so before I lautered. No vorlauf necessary.
http://www.flickr.com/photos/53320266@N06/5104602951/in/photostream/
Here you see the first runnings:
http://www.flickr.com/photos/53320266@N06/5105198818/in/photostream/
Then I went ahead and brewed up my coffee as usual. It was a bit weak today, I used the ratio of 1 g/oz water.
http://www.flickr.com/photos/53320266@N06/5105198958/in/photostream/
Then I combined the two:
http://www.flickr.com/photos/53320266@N06/5105199090/in/photostream/
The verdict?
Next time, make more "wort". There is a slight hint of some caramel sweetness here, but relative to the large amount of strongly flavored coffee, it can't really stand up. I might try again later today or next week, and I'll be sure to update.