A collaborative brew day between myself and a fellow brewer. Decided on an Imperial Coffee stout as a polar star for style. Brewed with a variety of grains that were debated and discussed for hours over their attributes and shortcomings. Finally decided on eight variety's of malts. Some wheat, oats, and rye. Of course some roasted and chocolate malts. Of course some signature malts that each of us seem to use in many of our beers regardless of the style. Brewed to twenty plato. Should ferment down to four plato making a nine percent abv beer. Didn't add any coffee so far in the process. The plan is to cold brew the coffee as to not bring any of the oils out of the grinds and to not extract any astringency. Fermenting very controlled right now at sixty seven degrees.
you got a whirlpool set up at home or is that your sparge arm?ReplyDelete