My Founders Breakfast Stout clone turned out excellent in taste. Although its adequately carbonated (bottle conditioned with 4.5oz. corn sugar in 5 gallons) and has sufficient carb mouth feel, there is no head no matter how I pour. My suspicion is my use of real coffee (Sumatra and Kona). I used almost a half gallon of real coffee (cold pressed) some at flame out and the rest at the end of fermentation. I understand that the oils from the coffee can destroy the head. Any thoughts? Would coffee extracts be less oily? Would they taste as good as real coffee? My grain bill provided sufficient amounts of proteins necessary for head retention including:
8+ lbs of pale malt
8+ lbs of Pilsner
1+ lbs of flaked oats
1+ lbs of choc. Malt
1+ lbs of wheat malt
Roasted barley
Chrystal malt
black barley
Rice hulls
Magnum, saaz, cascade
Thanks,
Mark
8+ lbs of pale malt
8+ lbs of Pilsner
1+ lbs of flaked oats
1+ lbs of choc. Malt
1+ lbs of wheat malt
Roasted barley
Chrystal malt
black barley
Rice hulls
Magnum, saaz, cascade
Thanks,
Mark