With primary fermentation having settled a bit, just added 1/2 cup of whole french roast coffee beans to the Arabic Coffee Porter. I expect to add both more coffee and cardamom later, but these additions should give me a starting point.
At the same time, I've just begun the mash on my Wrye Wit (it's a witbier with rye instead of wheat - get it?!). I mashed in with only 7 gallons and it's looking really thick, so I've begun heating some additional water to add to it. Maybe those rice hulls absorb more water than their barley equivalents?
Speak of rice hulls, here's the recipe for the wit:
4.5 lbs Pilsner malt
2 lbs Rye malt
2 lbs Flaked Rye
1 lb Flaked Oats
.25 lbs Munich malt
I'm going to hop it with 1 oz of 4% Hallertauer for 60 minutes, then add 2 tablespoons of bitter orange marmalade and .5 ounce of crushed coriander with 5 minutes left.
Full details post brewing.
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