Badsax brought up the "Mike brand beer" thing enough times that I finally decided he was serious. I checked the calendar, and decided it was worth a shot.
I called up my friend Rob, and we put together a recipe for a Coffee Stout.
Fermentables, in order of quantity:
US 2-Row Malt
UK Roasted Barley
UK Chocolate Malt
US Flaked Barley
US Carmel 60L Malt.
Hops: Golding, and Fuggle.
8 cups of strong coffee added during secondary fermentation.
It should be a bit over 5% alcohol, 30-40 IBU. And delicious.
We got together on Saturday and brewed up a 10 gallon batch of this, (of which he kept five) and a five gallon "test" batch of his Imperial Stout recipe.
Here's what the process looks like:
I called up my friend Rob, and we put together a recipe for a Coffee Stout.
Fermentables, in order of quantity:
US 2-Row Malt
UK Roasted Barley
UK Chocolate Malt
US Flaked Barley
US Carmel 60L Malt.
Hops: Golding, and Fuggle.
8 cups of strong coffee added during secondary fermentation.
It should be a bit over 5% alcohol, 30-40 IBU. And delicious.
We got together on Saturday and brewed up a 10 gallon batch of this, (of which he kept five) and a five gallon "test" batch of his Imperial Stout recipe.
Here's what the process looks like: