crazyeyesbeer
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I brewed the recipe below with the intention of adding 4oz of a kona dark roast beans into the secondary. Since that thought I have begun worrying about bacteria on the beans. My thought now is what if I soaked 4oz of beans in 4oz of a islay scotch and then add to the secondary? I would pull the beans after three days.
Here is what I have fermenting:
4oz 120L malt
4oz light roast barley
4oz black patent
4oz flaked barley
8oz British chocolate malt
8oz special B
7 pounds of light extract
1oz mt hood
1oz of fuggle
Wyeast 1098
Here is what I have fermenting:
4oz 120L malt
4oz light roast barley
4oz black patent
4oz flaked barley
8oz British chocolate malt
8oz special B
7 pounds of light extract
1oz mt hood
1oz of fuggle
Wyeast 1098