what would this recipe make?

[dichotomous]

well, I split it last night. I did stir it up a couple hours prior, definately still got some trub everywhere. it was quite a process.

1. clean/sanitize bottling bucket and transfer siphon.
2. transfer nut brown ale to bottling bucket (adding in priming sugar/water)
3. clean/sanitize carboy
4. transfer all caramel imperial stout to carboy
5. clean/sanitize primary fermenter
6. add 1/2gal water/2lbs sugar to fermenter, fill fermenter to 2.5gal with caramel imperial stout in carboy.
7. add 1gal coffee/sugar mix to remaining 2gal in carboy
8. bottle nut brown ale with wife capping.

all this while mother in law is watching and making comments and telling me how my nut brown ale smells STRONG (its not) and the stout is gross....

 

[KrazyKajun]

Good luck Dichotomus! Definitely interested in hearing how this turns out...very interesting brew/method...

I've use coffee many times in stouts and I usually brew a fairly strong 10 cup pot of dark roast coffee and dump in the kettle at flame out. That works great for me...plenty of coffee flavor with one pot.

 

[Hernando]

Interested to see how this tastes.