ViperMan
Well-Known Member
Okay, I started a discussion on this nearly a year ago, but now I'm actually planning on doing it. Here's what I'm planning:
All-grain Bill:
9.5 lbs Mild Malt (4.0 SRM) Grain 1 76.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3 8.0 %
.5 lbs Black Barley (Stout) (500.0 SRM) Grain 4 4.0 %
Single Infusion Mash at 154, Batch Sparge to 6.4 gallon total volume before boil.
Hop Schedule
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 14.9 IBUs
0.50 oz Willamette [5.50 %] - Boil 20.0 min Hop 7 5.2 IBUs
Total IBU's 20.1
Extras:
.5 lbs Milk Sugar (Lactose) - Add at Flame-out
2.00 Cup Coffee (Primary 3.0 weeks)
1.00 Cup Hazelnut Vodka (Bottling 0.0 mins)
Yeast:
1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast
The plan is to make a beer out of my favorite morning coffee - dark roasted Starbucks with hazelnut syrup and a splash of half-and-half.
I'm going to brew 2 (measured) cups of extra-strength coffee using a paper filter which produces much less oil than using a french press. I'm also going to soak a pound of Hazelnuts in high-quality vodka for 2 weeks to produce hazelnut-flavored Vodka. I'll add the coffee into the primary and the vodka into the bottling bucket.
My first question of course is what do you think of my grain bill? I actually wonder if the 1.068 OG might be too high and result in too-sweet of a beer. (I have NO idea what "style" this might be emulating.) FG estimated at 1.017.
Second question; is there a better way to infuse the coffee flavor? I can easily buy whole beans, but I know that the flavor is inside the bean, not on the outside. Also, do you think this might be too much coffee? Is "a little a lot"?
Hazelnuts have a relatively mild flavor, so I'm actually not worried about adding too much. I also chose the mild malt for the base as it supposedly imparts a nutty flavor, which I hope will accentuate the hazelnuts.
I welcome your comments - you guys have never steered me wrong. I'm hoping to brew a half-batch of this next week.
Jeff
All-grain Bill:
9.5 lbs Mild Malt (4.0 SRM) Grain 1 76.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3 8.0 %
.5 lbs Black Barley (Stout) (500.0 SRM) Grain 4 4.0 %
Single Infusion Mash at 154, Batch Sparge to 6.4 gallon total volume before boil.
Hop Schedule
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 14.9 IBUs
0.50 oz Willamette [5.50 %] - Boil 20.0 min Hop 7 5.2 IBUs
Total IBU's 20.1
Extras:
.5 lbs Milk Sugar (Lactose) - Add at Flame-out
2.00 Cup Coffee (Primary 3.0 weeks)
1.00 Cup Hazelnut Vodka (Bottling 0.0 mins)
Yeast:
1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast
The plan is to make a beer out of my favorite morning coffee - dark roasted Starbucks with hazelnut syrup and a splash of half-and-half.
I'm going to brew 2 (measured) cups of extra-strength coffee using a paper filter which produces much less oil than using a french press. I'm also going to soak a pound of Hazelnuts in high-quality vodka for 2 weeks to produce hazelnut-flavored Vodka. I'll add the coffee into the primary and the vodka into the bottling bucket.
My first question of course is what do you think of my grain bill? I actually wonder if the 1.068 OG might be too high and result in too-sweet of a beer. (I have NO idea what "style" this might be emulating.) FG estimated at 1.017.
Second question; is there a better way to infuse the coffee flavor? I can easily buy whole beans, but I know that the flavor is inside the bean, not on the outside. Also, do you think this might be too much coffee? Is "a little a lot"?
Hazelnuts have a relatively mild flavor, so I'm actually not worried about adding too much. I also chose the mild malt for the base as it supposedly imparts a nutty flavor, which I hope will accentuate the hazelnuts.
I welcome your comments - you guys have never steered me wrong. I'm hoping to brew a half-batch of this next week.
Jeff