- Joined
- May 6, 2015
- Messages
- 61
- Reaction score
- 45
The grain bill looks pretty hefty for 5 gallons. My calculator is coming out to 10+ % ABV for this recipe. What did your post boil OG come out to?
I brewed this back in July and I had the opportunity to do a side by side taste comparison last Friday with FBS. It was so close my wife an I had a hard time telling them apart (I'll have to mark the glasses next time). The only difference was maybe a slightly more chocolate aroma coming from the FBS. Other than that than that the recipe I brewed was spot on.
Here is the recipe with the slight variations I made:
16 lbs. American 2-row
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120°L
22 oz Oats Flaked
.5 oz Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.
2.5 oz Dark bittersweet baker's chocolate at 15 mins. (Ghirardelli 60% Cacao Bar)
1.5 oz Unsweetened chocolate baking nibs at 15 mins. (Ghana Cacao Nibs)
2 oz Ground Starbucks Sumatran coffee after chilling/before yeast (Cold Brewed)
2 oz of Ghana Cacao nibs with 6-8 oak cubes (American medium-plus toast) soaked in Makers Mark Whiskey for 1 week - added 2 weeks before bottling
2 oz Ground Kona coffee (Hula Girl 100% Kona Coffee) cold brewed, added to bottling bucket before bottling
Yeast - 2 pkg. DCL Yeast Safale S-04 Top Quality Ale Yeast (used yeast starter)
Mashed at 155F for 60 mins. 1.33 qt/lb
My question is: is anyone here able to describe what characterizes Kona + Sumatra in terms of properties, taste, intensity,..., so that I know what to look for next time I go shopping here in Switzerland?
oh **** i bottled this today and forgot to add the cold brew!!!
oh **** i bottled this today and forgot to add the cold brew!!!
oh **** i bottled this today and forgot to add the cold brew!!!
Noted. What type of enzyme? Is Bean-O the go to for enzymes? I haven't used any yet. Can you make a starter for dry yeast, or would California ale work?
I had no issues letting my stout sit on coffee beans for weeks last year. It has about a month already as it is. I could add more coffee if I do get it to ferment further.
I will dive into the yooper thread for more info.
Yes, if you're sensitive to caffeine this recipe will cause issues. I'd recommend to get the best beans you can, in decaf.I just recently tasted the Founders BS. I loved it. I came across this thread while searching for a clone and as always this site provided me with some great reading.
I have a question and it may be a stupid one but here goes. I have not brewed any stout yet with coffee. Being very sensitive to caffeine in my later years, do I have to worry about it if I brew this beer? I love coffee and coffee taste of stouts but do not handle caffeine anymore. De-caf only for this guy,
Thanks.
I just recently tasted the Founders BS. I loved it. I came across this thread while searching for a clone and as always this site provided me with some great reading.
I have a question and it may be a stupid one but here goes. I have not brewed any stout yet with coffee. Being very sensitive to caffeine in my later years, do I have to worry about it if I brew this beer? I love coffee and coffee taste of stouts but do not handle caffeine anymore. De-caf only for this guy,
Thanks.
I did the same, but you need to factor in that the cold brew is a concentrate (normally people mix with milk). Thus the mg/l of caffeine is higher.I have always wondered this to. Decaf is the quick answer, but I investigated a little further. I use 16 oz cold brew at kegging. Assuming 5g at kegging that is 640 oz. 16/640 gives .025. So the beer is thus 2.5 percent coffee. That same 16oz used as a pint one would drink times 2.5 percent is .4 oz. Basically a splash. Makes me think you could splash any stout with a little coffee for good affect. Taken one step further that means that if one were to drink 3 pints they would ingest approx 1.2oz, a shot glass, of coffee. Hope this helps and that my numbers are right.
Yeah cold brew is a little stronger for sure. Help me understand your numbers a little better, starbucks reports 12.5 mg caffeine per cold brew oz. They make strong cold brew and I use similar concentrates. That means 1000mg of caffeine would be near 80oz of cold brew. A full half gallon and a pint more. Thats a lot of cold brew even by my standards. Cutting that in half, using your math, that would mean 40oz of cold brew, yielding approx 9mg (equal to 1oz of brewed coffee) of caffeine per 12oz beer. Meaning that since no one can drink just one[emoji3] having 5 12oz beers would equal one 5oz cup of coffee and that would keep one up. Are you sure you are putting in 1000mg of caffeine?I did the same, but you need to factor in that the cold brew is a concentrate (normally people mix with milk). Thus the mg/l of caffeine is higher.
Using average cold brew contrate numbers (keeping in mind results at the individual level can vary widely), I'm putting around 1000 mg of caffeine in my 5 gallon kegs (1 qt of cold brew).
Works out to a about 1.5 mg/oz. If I recall, drip coffee is about 10 mg/oz. In a 12 oz beer, we're at 18mg of caffiene. Not a whole lot, unless you're sensitive to it. I also fond it rare that I only drink 12 oz of beer[emoji1]
Being sure in my mind involves a lab, so no.Yeah cold brew is a little stronger for sure. Help me understand your numbers a little better, starbucks reports 12.5 mg caffeine per cold brew oz. They make strong cold brew and I use similar concentrates. That means 1000mg of caffeine would be near 80oz of cold brew. A full half gallon and a pint more. Thats a lot of cold brew even by my standards. Cutting that in half, using your math, that would mean 40oz of cold brew, yielding approx 9mg (equal to 1oz of brewed coffee) of caffeine per 12oz beer. Meaning that since no one can drink just one[emoji3] having 5 12oz beers would equal one 5oz cup of coffee and that would keep one up. Are you sure you are putting in 1000mg of caffeine?
Need some advice...like an impatient idiot I didnt read through the thread before I brewed this yesterday, I just read the recipe and ran with it. At flameout I added Starbucks pre-ground sumatran, which obviously wasn't coarse. I noticed when racking to my fermenter that a lot of fine coffee grounds passed through my strainer.
When I rack to secondary I plan on using a couple paint filter bags on my siphon but I'm sure some of those fine grounds will still make it through. Will cold crashing at the end of secondary force them to settle to the bottom or am I going to have to eat my beer?
I would suspect most of it will fall out in primary and sit under the yeast cake once the yeast settles.
Mine turned out great. Its only been bottled for 12 days and already amazing, cant wait to try it in another couple weeks. I forgot to cold crash but still didn't have any issues with fine coffee grinds making it to the bottles.
Not exactly. My original concern was that I used pre-ground coffee during the boil instead of the recommended coarse ground beans. When I was transferring from my boil pot to my fermenter I noticed some of the fine grounds got through my filter and was worried some would end up in my bottles. My plan was to cold crash to prevent this but I forgot to. It didn't end up mattering, all of the fine grounds must have sank into the yeast cake.By what I read in your post I'm thinking you put the 2.5 ounces of grounds in your secondary. I read the entire thread and was totally lost on which way to add the final coffee addition. I'm leaning towards cold press coffee in the bottling bucket. By doing it that way I can control the final taste. How long did you have them in the secondary before bottling? How much coffee taste did you have at that time? By reading all the posts, sounds like it all mellows with time. Still undecided.
By what I read in your post I'm thinking you put the 2.5 ounces of grounds in your secondary. I read the entire thread and was totally lost on which way to add the final coffee addition. I'm leaning towards cold press coffee in the bottling bucket. By doing it that way I can control the final taste. How long did you have them in the secondary before bottling? How much coffee taste did you have at that time? By reading all the posts, sounds like it all mellows with time. Still undecided.
I never add coffee to the secondary. I basically steep my coffee at the end of the boil in a hop sock. Once the wort is done cooling, I remove the coffee before transferring it to my fermentor.
I do a cold press for my 2nd coffee addition at bottling and it works GREAT so that's what I would recommend...
Enter your email address to join: