I've brewed this recipe at least four times and the better tasting versions were all mashed around 150. For what that's worth. Brew on.
If anyone in Portland, OR is interested in trying a coffee version of this, I made it with a local brewery 1.5 Barrel batch and it will be pouring at the Bakers Dozen Coffee Beer and Donut Festival March 12. Put it on your calendars. Stuck to the main recipe and added 5lbs of cold pressed coffee to 1.5 barrel. Single-farm Honduran coffee, really smooth. I see above Brewbrewbeans says the coffee was overwhelming. Hmm, we really wanted the coffee to be bold, not subtle, but it will sit for 5 weeks before being poured so I think it will come out just right.
I've brewed this recipe at least four times and the better tasting versions were all mashed around 150. For what that's worth. Brew on.
I apologize for not reading all of the pages of posts before asking this, but the original recipe calls for roasted barley at 300 srm which is 222 L. Was it supposed to be lovibond and not srm?
I had trouble getting this to ferment out as I was stuck at 1.028. It tasted freaking awesome so instead of messing around with it, I kegged it. Just poured off my first pint and it's easily the best homebrew I've made to date. Make this, you wont regret it.
Has anyone modified the grain bill to 7% abv?
Looking to get the flavors more robust and keep some balance.
That's awesome! Congrats!I was the one that posted a bit back and I was stuck at 1.030. I actually added 1LB of corn sugar to the primary to try to get the abv up just a bit. I kegged it and drank some but I felt something wasnt quite right with it. I was going to dump it but wanted to learn what wasnt right. I sent it off to a contest to get some feedback and damn if it didnt win.....What the hell do I know!
I was the one that posted a bit back and I was stuck at 1.030. I actually added 1LB of corn sugar to the primary to try to get the abv up just a bit. I kegged it and drank some but I felt something wasnt quite right with it. I was going to dump it but wanted to learn what wasnt right. I sent it off to a contest to get some feedback and damn if it didnt win.....What the hell do I know!
Indeed, zero complaints received. It came out a little less coffee that I thought, which, for a coffee beer festival wasn't ideal BUT having said that, it's actually perfect as a solid coffee Milk Stout.It very well could have been the amount of coffee for the batch size I made. And even though a bit overwhelming, it is uber delicious nonetheless! I'm sure you'll get 0 complaints
I'm going to make this brew next week. Thinking about going with about half the lactose cause I don't want it too terribly sweet to drink, and going to be adding some cold pressed coffee.
Any thoughts?
I'm going to make this brew next week. Thinking about going with about half the lactose cause I don't want it too terribly sweet to drink, and going to be adding some cold pressed coffee.
Any thoughts?
I'm going to make this brew next week. Thinking about going with about half the lactose cause I don't want it too terribly sweet to drink, and going to be adding some cold pressed coffee.
Any thoughts?
Are people using 1 or 2 packs of US-05 in this recipe?
I agree 1 pack is sufficient. I rehydrate.
I'd disagree on only1 pack....
The OG is 1.068 isnt it? If so I'd use 2 packs, maybe even 3.
Having said that. I have WY1469 slurry, recently Harvested.
Now this is a lower attenuating yeast, but I feel like it would work really well in a Sweet stout.
I'd mash lower to compensate somewhat, but should i down grade the lacotose slightly? from 1lb to maybe 3/4lb?
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