dustinp
Well-Known Member
For anyone that has kegged this. I am assuming low volumes CO2 like other stouts. What would you recommend? Right now it is in the keg at 2.2 volumes CO2.
bmock79 said:are people bagging the flameout addition of coffee or just chuck it in?
Do you want the grounds making it in to the primary?
Thanks!!
RandalG said:I brewed this again last weekend but used this stuff this time around.
The sample was delicious and really chocolaty. It's good stuff.
are people bagging the flameout addition of coffee or just chuck it in?
Do you want the grounds making it in to the primary?
How much did you use? And was this the only chocolate addition you used?
1. There was an article in Beer magazine this month about brewing with coffee beans and their suggest best way to do it was with cold steeping of half pound of cofee into 24 oz of cold water over night then throwing that into the fermentor. I was thinking of doing 2oz of ground coffee at flameout and then doing the cold steeping of 24 oz water with half pound coffee... but this might be too much? maybe half it? Thoughts?
2. Those that have used oak chips, which have you found to be the best and how long do you suggest keeping them in the secondary for? How much oak chips do you use? I have never brewed a batch with them but wanted to do around a 5.5g batch of this and then oak/bourbon half and just keep the other half as is. Thoughts on how much bourbon/oak chips I would wanna use for about 2.5g?
3. Those of you who have tweaked the ABV for this, I was looking at going for about 9-10%, as it gets higher to around this mark.... or even into 11% how's the boozy taste come through?
4. I want to keep the IBUs at around 55-60 and while I can mess with the IBUs in beersmith to hit that target I don't know what the prefered time and hops to really change and mess with to hit that and create the desired/best hop profile in the beer. I.e. upping the 60 min to around 1.5 and keeping the rest the same or adding to them all about the same amount to hit the 55-60ish IBUs?
I would target at least 40 IBU's from the 60 minute hop addition and 15 IBU's from the 30 minute. If you bump the alcohol up, increase the 60 minute hop addition and IBU's with it. You need the hop bitterness to balance the sweetness.
Sounds absolutely perfect, Castle! Ride 'er out!
I just left mine in the primary for a month, then bottled. The results were great.
Did some side-by-side tasting a week ago of Founders Breakfast Stout and my version posted a couple pages back. Again I was going for more of a Breakfast Stout beer with a bourbon and oak character similar to Founders Kentucky Breakfast Stout (KBS). But since I used the coffee and chocolate addition strategy in this thread, there's definitely some similarity.
In Founders version I noticed the yeast character has a touch more maltiness than my version made with WLP001 California Ale. This could be from their mash strategy or other variables. In another Founders beer (Old Curmudgeon) I noted more "English" to it with some esters and very light fruitiness. There's no agreement on what yeast strains they use at Founders from what I could find on the internet, so I can't say they share the same yeast.
The coffee and chocolate character between the two beers was VERY similar. Overall, both were great beers...this recipe is a great starting point for making your own beer! I think the only thing that is not mentioned on the first page of this thread is the original IBU's for the beer. You should target 60 IBU's if you want to accurately match this beer.
Cheers,
~Adam
So I just racked into my secondary gravity is at 1.021. I added 16 oz of rum and 16 oz of coffee. I hoping for a higher alcohol and nice coffee flavor.
So i brewed this about a month ago and FG is not as low as I hoped. I raised the grain bill a bit and the OG was about 1.095. FG only went down to 1.032. If i bottle and since it is a good chunk off of the FG goal, should i cut the bottling sugar down a bit to avoid bottle bombs or should i be fine with normal sugar amount for this style?
I usually keg and don't bottle a lot so I wanted to make sure.
Thanks
what is your new recipe? Depending on how much you changed the grain bill (i.e. increased the unfermentables) you may only get to 1.032 anyway. Think about it. The original recipe is 1.086 to 1.023. You went up 9 gravity points for your OG from the original recipe and now you are nine points above with your FG from the original recipe. This is a HUGE beer. you may need to wait a little bit longer. shake up the fermentor a bit too to get the yeast back in action.
So my fermentation started quickly after I pitched a big starter, however there is little to no krausen. Fermenting at 64 degrees. After 25+ brews, this is the first one that hasn't shown any krausen, I'm not concerned however I wonder why? I wonder if it has something to do with the unique grain bill + coffee and chocolate additions.
CastleBlack said:Good observation. Perhaps all the fat from the chocolate kills any kind of foaming? Curious to see what the more Breakfast-Stout-experienced brewers have to say about it.
periwinkle1239 said:After doing some research it appears as though the oils from the coffee and maybe even the chocolate might be the reason why little to no krausen. Granted I'm fermenting a little low in temp but not too low.
Either way I'm excited. Bubbling away nicely.
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