Joker_on_Jack
Well-Known Member
This is by far my favorite coffee beer ever made. It seems like a pretty simple concept in a standard mild pale ale and a tun of cold press and beans. Having never done a coffee beer I am wondering what to do with this kind of recipe on a small scale. I would probably start with a an amber ale (2-row and crystal) bitter hob with something neutralish (warrior) and ferment with a nice cry yeast (Brit Ale 2). My question is how do I scale it with the coffee in the secondary.
I was thinking 1.5gal of cold press with 5 gal batch over some nice smooth coffee beans. But this will change the ABV substantially so I would probably have to up the OG? Also, could I try to evaporate off moisture content from the cold press and get a concentrated addition?
Thanks for the help
Sorry forgot to add:
This comes from Indeed brewery in Minneapolis MN
http://www.indeedbrewing.com/beers/burr-grinder/
I was thinking 1.5gal of cold press with 5 gal batch over some nice smooth coffee beans. But this will change the ABV substantially so I would probably have to up the OG? Also, could I try to evaporate off moisture content from the cold press and get a concentrated addition?
Thanks for the help
Sorry forgot to add:
This comes from Indeed brewery in Minneapolis MN
http://www.indeedbrewing.com/beers/burr-grinder/