I've already brewed a Coffee Saison that's had a lot of good reviews, but I can't leave well enough alone. Here's what I'm thinking:
6 gallons, 73% efficiency
1.058 OG, 29.1 IBU, 6.4 SRM, 6.5%-7% ABV
6 lb Belgian Pilsner
4 lb Munich
2 lb Beechwood-smoked malt
1 lb flaked rye
Styrian Golding - 60, 20, and 5 min
Wyeast 3711 or Belle Saison
1 oz coarsely crushed coffee, 1 day before bottling
This method for adding coffee adds a lot of flavor without adding much color. I'm just wondering if there's enough smoked malt and flaked rye for appropriate flavor contributions from each. I want both to be noticeable, but balanced with the coffee and maltiness from the Munich. Also might try to up the maltiness a little with some biscuit or aromatic. And should I drop the 5-minute hops?
Thoughts?
6 gallons, 73% efficiency
1.058 OG, 29.1 IBU, 6.4 SRM, 6.5%-7% ABV
6 lb Belgian Pilsner
4 lb Munich
2 lb Beechwood-smoked malt
1 lb flaked rye
Styrian Golding - 60, 20, and 5 min
Wyeast 3711 or Belle Saison
1 oz coarsely crushed coffee, 1 day before bottling
This method for adding coffee adds a lot of flavor without adding much color. I'm just wondering if there's enough smoked malt and flaked rye for appropriate flavor contributions from each. I want both to be noticeable, but balanced with the coffee and maltiness from the Munich. Also might try to up the maltiness a little with some biscuit or aromatic. And should I drop the 5-minute hops?
Thoughts?
