I plan on brewing the ultimate breakfast beverage-an oatmeal stout with coffee. I am fairly comfortable with my planned recipe, I have spoken to a few brewers, but would like any additional feedback that is available. I am brewing on a 10 BBL system and plan to use 15 lbs of coffee in the entire batch. I have 5 lbs of an organic french roast that I plan to coarsly grind and add to the mash. The final 10 lbs is a Kenyan Grand Cru that will also be coarsly ground and added to the secondary-kinda like dry hopping. I am looking to get some additional roasty-coffeish flavors from the french roast, and primarily aromatics from the Kenyan that will go in the secondary. I would like to hear some comments about my plan from those w/experience brewing w/coffee or those who just know!
thanks
thanks
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