MoronBrothersBrewery
Well-Known Member
Please forgive me for the dumb question but i just want to get it right. The 2 oz Ground Sumatran coffee at flameout is brewed coffee or is just the actual gound coffee?
MoronBrothersBrewery said:Please forgive me for the dumb question but i just want to get it right. The 2 oz Ground Sumatran coffee at flameout is brewed coffee or is just the actual gound coffee?
Hey all, sorry I haven't responded in a while, it's been fun reading about the folks making this beer though! Last year I made a similar beer (recipe posted back in ~Oct of last year) and did the bourbon / oak treatment on the beer. This year I'm going to use this recipe again, but slightly cranked up to get just a bit closer to Founders KBS. I'm going in small steps since this is a big beer, shooting for the ~10% to 10.3% range this year. (KBS is 11.3%, mind you.)
This recipe here is invaluable for the coffee and chocolate additions. If you do those methods, it works pretty well.
This is a fun topic. Just like homebrewing; there's no wrong way. I personally added at flameout and cold steep during kegging last year. It tasted great, but towards the end of the keg (6 months or so) I noticed a "green pepper" character coming out of the coffee. Some people cannot taste this! Some people can!!
In fact, the beer that won 1st place at the National Hombrewers Competition this year in Wood Aged was an Imperial Breakfast Stout with Bourbon...and some of the judges got a distinct "green pepper" where others did not. It's crazy.
SO...for me, this year I will adjust my beer to remove the cold steep coffee and use a "dry beaning" process instead. I will add the Kona coffee to the secondary as whole beans. This will eliminate one variable from last year and replace it with another. I will continue to use the "flameout" boil for Sumatra.
YMMV...but I felt it was worth sharing my experience.
Cheers!
~Adam
Please forgive me for the dumb question but i just want to get it right. The 2 oz Ground Sumatran coffee at flameout is brewed coffee or is just the actual gound coffee?
I don't plan on adding the bourbon, anyone totally against that idea? Wife isn't a big fan.
My water was straight RO with 1 tablespoon of 5.2 buffer....which I would do again with a big stout like this, even though I've started doing mineral additions to my other beers since I made the Founders KBS.
I brewed it not long ago, and I agree. It's extremely heavy on the coffee. I'd end up next time dropping back the kettle addition atleats by half.
I dry nib'd mine with cocoa nibs, and whole coffee beans, still pretty heavy.
Thinking about trying some lactose to cut the coffee with some sweetness.
How long is not long ago?
I think 2 months almost. I'll have to dig the crap out of the keezer and look, or find where my wife moved my brew book recipes off my desk, along with everything else in my man room!
But I think it's been close to 2 months.. maybe 1 1/2 or so.
From what I understand that is WAY too young. I think the coffee fades with time and you probably want to age it 6 months+. That's my plan anyway. Mine is in about the same stage as yours.
oh, i'm not worried about the mousse per se. i've had it before at the end of primary. what had me mildly concerned was that:I wouldn't sweat the "mousse" thing...it's probably a combination of quite a few things! Chocolate has fat / oils; they tend to float. You could also have some yeast floating or hop trub that didn't fall out. All the other complexities of this beer create that, and as others have posted, there's always significant trub or floaty stuff on this beer.
Cheers!
~Adam
Has anybody played with the water for this brew? If not, did any of you just use your city tap water? What is the water profile that you used if it was a good result?
You should always charcoal filter your water, it will help make consistent beers.
You should always charcoal filter your water, it will help make consistent beers.
I'm thinking of brewing this beer, but I have a few questions before I fully decide. I hope someone or even a few folks can help.
1> How long should this recipe condition/age before bottling?
2> I see this recipe calls for 2 packs of S-04. Are both packs added at the same time or split up??
I've never brewed a big beer like this before and need to get my feet wet. Thanks to any and all that answer my questions. It's much appreciated.
Brewed it this weekend. Super aggressive fermenation with surprisingly little krausen.
All those oils from the chocolate will kill the krausen, which is exactly why I used a bucket for this one. So, nothing to worry about there!
Dumb Question - How do you 'cold brew' this coffee and how do you keep it sanitized before adding it to the secondary?
Everything I read on this was to combine the grounds and water and let it sit at room temperature for 8 - 24 hours then strain but this just seems like a recipe for infection.
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