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  1. I was having a discussion with a guy on my other forum about adding coffee to beer. I've done a few ways but lately have taken to cold brewing my coffee (see Imperial Rhino Stout 2011) Well this guy decided to run an experiment to determine the level and style of coffee he wanted in his beer. The information was great so I'm going to re-post it here. Harrison wrote: Decided to test some coffee out. These aren't by any means guidelines anyone should follow.. I'm new to brewing but i wanted to try this out before i went forward with adding coffee to my beer. It is a good thing i did this because i might have greatly overpowered my beer with coffee flavor.. coffee isn't messing around. Medium full body roast coffee. Guinness as control beer. Each cold/hot brew coffee was done with 2oz coffee per 8oz(1cup) water. And then correct proportions were applied. (i think) 1/5 = 1 gallon of coffee per 5 gallon batch. 1/10 = .5 gallon of coffee per 5 gallon batch Cold Brewed Coffee 1. 1/5 of beer ratio: Aroma: smooth coffee Taste: Smooth coffee flavor & slightly grainy. More coffee than beer flavor. 1a. 1/10 of beer ratio: Aroma: subtle and smooth coffee aroma Taste: a bit dryer little astringency, good amount of coffee flavor Hot brewed coffee 2. 1/5 of beer ratio: aroma: strong sharp roasty coffee aroma taste: Agressive roast/burnt flavor and aftertaste 2a. 1/10 of beer ratio: aroma: bit of roast some coffee flavor: bad, astringent, sharp Conclusions: Aroma: The hot brewed coffee had a much stronger aggressive aroma; for a imperial it would work out a bit better in small amounts. You could make a really serious beer with big flavors with it but could go wrong super easily id imagine. For a regular stout the cold coffee is a better way to go. Much smoother mellow flavor. The coffee ads a bit of astringency and can overpower the flavor of beer easily. If using coffee I would maybe go for higher FG and other ways to sweeten up the beer slightly to balance it out.
  2. It's brewed by Harpoon Brewery which has always done decent work looks like an enjoyable exploration!
  3. Fruggles should be pretty good
  4. Back at the end of May I finally got around to my Imperial Rhino Stout The 2010 version was the 6th beer I ever brewed and conditioned so long that by the time I opened my first bottle I had brewed 21 more (about 6 months) The name derives from the second beer brewed way back in 08 at a brew on premise which I called Rhino Stout. It was a nice oatmeal stout that unfortunately caught to some type of infection that gave it a metallic vinegar taste. I enjoyed the last bottle of the 10 version while waxing my 2010 Holiday Beer and have been planning the next version since. The 2011 version will harken back to its roots and be an imperial oatmeal stout. This will require me to perform a partial mash, figures crossed. I'm also going to loop in the coffee notes I got in the 2010 version using cold brewed coffee at flame out and during secondary transfer. I'm aiming for a cross between Founders Breakfast Stout and Surly Darkness Imperial Rhino Stout v3 Imperial Stout Type: Partial Mash Date: 5/30/2011 Batch Size: 5.00 gal Brewer: Scott Bennett Asst Brewer: Boil Size: 4.08 gal Boil Time: 60 min Brewhouse Efficiency: 67.00 Notes: Cross between Founders Breakfast Stout and Surly Darkness Est Original Gravity: 1.095 SG Est Final Gravity: 1.022 SG Estimated Alcohol by Vol: 9.59 % Bitterness: 50.1 IBU Est Color: 52.0 SRM Mash Schedule 1.50 lb Oats, Flaked 1.50 lb Pale Malt (2 Row) US - Somebody had just cleaned Eric out of 6 row 0.75 lb Chocolate Malt 0.25 lb Black (Patent) Malt 0.25 lb Caramel/Crystal Malt -120L 0.25 lb Roasted Barley 0.25 lb Victory Malt I also used some 5.2 pH stabilizer and calcium carbonate to help with my mash. I'm going to put everything in a big bag and use my existing aluminum pot. I'm aiming for a 155F mash so I'm going to add 7.13 qt of water at 165.1 F. I'm going to set my oven for 170F and toss my whole pot in there for an hour to mash. I'm planning on sparging with 7 qts at 170F The ingredients The Cold Brew Coffee Cleaning the container Weighing the beans The Raptor at Law (aka the coffee expert) Grinding the beans Ready for the water Soaked Chilling out with some wild cider and the yeast starters I tried several methods for filtering but in the end ran it through the filter in my wife's coffee pot The results The Mash I took my second partial mash really seriously. The first go around I had some heat loss at the end and ending up swinging too far the other way. The beer turned out fine by I still wanted a better way to control the mash. Then I discovered the Oven Method online. Put all my grain in my big bag Use daughter (aka BabyRaptor) to collect 7 qts of water Heat said water to 165 While heating water set oven to 170 Put the grain and water into my kettle along with salts and chemicals, stir and check temperature then put the kettle in the oven for an hour Do other stuff The temperature held at 154 for 60 minutes During which I heated my sprage water to 170 I used a metal steamer to hold the grain while I lauder One litter at a time The Boil Everything going in weighted out Getting ready to boil 15 to go Cool down Transferring to the fermentor You might notice the lean, this is cause by the tennis ball underneath I use to swirl Times I wish I had Daniel's Camera Yeast goes in with some Pure O2 and more swirling Down for a nap 6 hours in (I hit it with O2 at 3 points) The next morning
  5. The Imperial Stout recipe was the same way for me, after the 6 month break was over it was a fantastic beer and at the time my brother's favorite of my beers
  6. I love Victory Malt and use it in most of my brews Recipe looks great can't wait to see how it comes out
  7. Finally got around to BeerGunning this. The BeerGun setup and "holster" in a bomber of StarSan I toss my bottles in the freezer to chill them to the right temp, each shelf can hold 25 12oz bottles Ready to bottle Case 1 Case 2 was a split 16 Wookiees and 8 BIG IPLs Finished product I went crazy BeerGunning and used every bottle cap I had around.
  8. Welcome to the obsession
  9. I have successfully used multiple strains of yeast in the same batch. Just research the yeast in advance as you want to make sure the prominent characteristics are in harmony
  10. FedoraDave wrote: You can find a priming calculator at ScrewyBrewer's website. Maybe you should check it out. :dry: Oh.... um.... Never mind. :laugh: :laugh: :laugh: That made my morning FD
  11. Very cool man, I'll have to give it a try
  12. That's a very nice looking beer
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