re: Homebrewing: In-Process Thread

I have been released from banishment! Time to start updating on my brewing triumphs and failures.

Ok, so since i've been gone i've brewed my 3rd Prime IPA. I gave bmoney a few. It came out good. IPA style is closer to dogfish head 90 minute. More of a malty backbone. This year, i added a hop to the recipe, and i think it caused it to become a little too hop muddled. I think i'll stick to the original recipe from now on.

I also received my competition results for my oatmeal stout. I admit, i didn't do too well, but the comments really helped, to dial in for a future stout.

I brewed a honey kolsch. First time using Kolsch yeast. Once fermentation started, i thought i had infection. A sour-ish smell was coming from the fermenter. At peak fermentation i added some honey i get from a buddy of mine that has bees. I bottled it 2 weeks ago and cracked one open early. It's good, and you can really taste the honey, but it needs to carbonate a little more, so i raised my temp in my fermentatin fridge and will let it sit another week or 2 before cold crashing/lagering for another 2 weeks. I'll have plenty to give out.

And finally, i've crafted a recipe for a coffee oatmeal stout using coffee from a buddy/wife's cousin's wife's brother, who happens to live in my neighborhood, who started his own coffee roasting business, Cafeciteaux coffee roasters. I believe they will be carrying it in Alexander's pretty soon.

I do have a question,

1) When adding cold brewed coffee for a coffee stout, how much coffee should i use?
2) Bmoney was right, i feel inadequate reading this thread now. Nothing but sour beers being made.

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1) When adding cold brewed coffee for a coffee stout, how much coffee should i use?

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When I added coffee to a beer recently I brewed up two batches of cold brewed french press pitchers and endded up only using one.

Probably had 1 cup of grounds at least in the french press and let it sit for 24 hours.

How big of a beer is that going to give you?

Just brewed a Ten Fidy clone with similar grain bill % but much more #s.

Columbian coffee is what we used too. Very distinct flavor.

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Just brewed a Ten Fidy clone with similar grain bill % but much more #s.

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I thought about working off of my last stout's grain bill, but it too many different grains. Figured i'd just scrap that recipe and start a new one from scratch.

I picked Founder's Breakfast stout, Alesmith Speedway Stout, and a couple things form Jester King Black Metal stout to formulate the recipe.

I typically pick a few beers from the style i'm going to make, see what they did, then come up with my own recipe

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Grains - 15 lbs 2 oz.
74% Maris Otter
10% Flaked Oats
5% Chocolate Malt
4% Black Barley
4% Carafa Special III
3% Crystal 120

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Why do you plan to use all these different grains?

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Why do you plan to use all these different grains?

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Crystal is to give it some deep caramel complexity
maris otter is base
oats is for mouthfeel
black barley i've never used before should add some roastiness
carafa adds a smooth dark roastiness, that isn't as acidic as roasted barley.
chocolate to give a hint of dark chocolate and some coffee flavors

I've had some stouts before that used too much roasted barley and it tasted partially like cigarettes. Also, the beers in this style that i like, share similar traits to my recipe.

Brewed my Heady Topper clone yesterday... A total cluster frick of a brew day, pitched the Conan starter last night around 8PM and by 6AM this morning I had a nice krausen going.

Still debating if I want to dry hop in one big dose (5.5oz) like I originally planned or split it in half and dry hop twice...

Green Mountain DIPA

OG: 1.075
FG: 1.013
Est ABV: 8.2%
IBU: 128
SRM: 6.6
Yeast: GigaYeast Vermont IPA (Conan)

Mash @ 150 for 60mins

Malt
89% Pearl Malt
6% CaraHell
6% Cane Sugar

Hops
90 min - 10ml HopShot - 117 IBU
5 min - 1oz Simcoe - 8 IBU
5 min - .5oz Apollo - 4 IBU
0 min - 2oz Simcoe
0 min - 1oz Columbus
Aroma Steep 30min - 1oz Amarillo
Aroma Steep 30min - 1oz Columbus
Aroma Steep 30min - .5oz Apollo
Aroma Steep 30min - .5oz Centennial
DH - 2oz Simcoe
DH - 1oz Amarillo
DH - 1oz Centennial
DH - 1oz Columbus
DH - .5oz Apollo

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How big a mess did this leave?

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There was some nasty residue on the sides of the boil kettle, but nothing that a little bar keepers friend couldn't fix.

I haven't seen 'black dots' in the carboy like some other people have after using hop extract.

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Well, that and the fact that nobody carries it.

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I bought mine from Yakima Valley Hops. I'm trying to convince Keith to pick some up at the shop.