
The recipe is effectively the RIS recipe from BCS but modified for the ingredients we had at hand. I don't think there's any Special B in it, I believe it's regular Munich not CaraMunich and I think there's a touch of Crystal 60 or possibly even 120. Yeast was US-05, somewhere around 35 - 40g. OG came in a little lower than expected at 1.090, but it also finished a little lower than expected at 1.020, so the ABV should be in the 9% range. The coffee was the Ethiopian and a much darker roast than the Low Point stuff. It came to me already cold-brewed; I'd estimate there was around 5 - 600 mL, maybe a little more. It was added to the keg, the keg was put in the refrigerator for a week or so, and then it was force carbed at 30 psi for 48 hours before bottling with a beer gun.
Having had a different RIS with the Low Point coffee earlier in the year, I'm pretty confident in saying this beer has a much bigger coffee character, probably owing to it being a significantly darker roast and it's boozier too, as the barrel was rum or whisky rather than calvados.