Figured I should try something darker for the winter. I had a great Espresso Brown Ale at Cigar City in Tampa last week and decided I'd like to try a coffee beer. The Rye and Anise are flavors I like and I thought they might add something unique to the beer. The hops are chosen from what I have in bulk. Amarillo and Simcoe are also options if either of those might work better.
I've never done a stout and wanted to make sure I wasn't making any major mistakes. Any thoughts on the following are appreciated.
2.5 gallons (3.25 gallon starting boil volume)
SG 1.065
FG 1.015
Partial Mash:
2 lbs 2-row
1 lb. Malted Rye
4 oz Crystal 90
4 oz Chocolate Malt
4 oz Black Roasted Barley
4 oz Coffee Malt
Extract:
2 lbs Light DME
Hops:
90 min. .5 oz Magnum
10 min. .5 oz Styrian Goldings
10 min. 1/2 star Star Anise
Coffee:
3 oz. ground and steeped in carboy for 1 week (maybe coffee/chicory blend)
Yeast: 1 packet US-05
I've never done a stout and wanted to make sure I wasn't making any major mistakes. Any thoughts on the following are appreciated.
2.5 gallons (3.25 gallon starting boil volume)
SG 1.065
FG 1.015
Partial Mash:
2 lbs 2-row
1 lb. Malted Rye
4 oz Crystal 90
4 oz Chocolate Malt
4 oz Black Roasted Barley
4 oz Coffee Malt
Extract:
2 lbs Light DME
Hops:
90 min. .5 oz Magnum
10 min. .5 oz Styrian Goldings
10 min. 1/2 star Star Anise
Coffee:
3 oz. ground and steeped in carboy for 1 week (maybe coffee/chicory blend)
Yeast: 1 packet US-05