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Old 10-16-2010, 07:22 PM   #1
Zooom101
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Default Lagunitas Cappucino Stout clone

I've searched the vast internets for this recipe and have found a few. I have also learned from a previous post on HBT about this recipe that a clone recipe exists in BYO Sept '05 issue. In that post was a link to this recipe:

http://blog.droso.org/2006/01/31/55-...o-stout-clone/

In my search I have also located this recipe:

http://www.scribd.com/doc/21733464/L...no-Stout-Clone


The two recipes are different. I was hoping that someone who has the Sept '05 issue of BYO could either confirm that one of the recipes is correct, or post the correct recipe from the magazine.


Thanks in advance!

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Old 10-18-2010, 03:46 AM   #2
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This one http://www.scribd.com/doc/21733464/L...no-Stout-Clone is the same as the BYO 150 Classic Recipes issue. I would assume that is the same as 9/05 issue.

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Old 10-18-2010, 09:59 AM   #3
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That's probably a safe assumption. Thanks for the reply. One more question though, in that recipe the dry hop amounts are .07 oz of Willamette and .08 oz of Cascade. I originally thought that was a typo because it seems like such a minuscule amount. Are those amounts the same as in the recipe you have?

Thanks again.

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Old 10-18-2010, 01:15 PM   #4
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That's what it shows. You don't often see dry hopping in Stouts, at least I haven't.

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Old 10-20-2010, 10:13 PM   #5
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I agree. I've never seen dry hopping in a stout before. I've also never seen a beer dry hopped with so little hops before either. I guess it's the little things that make good beer.

Thanks again for your help.

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Bottled/Kegged: Crappy Bock (my first brew!), IPA, Manny's Octoberfest, Paulaner Hefe-weizen clone (my first all-grain!), Ed's Honey Oatmeal Stout, Dos Equis clone, Pumpkin Spice Ale (my first ruined batch), American Red Ale, Angel Wings from BCS, Edworts Apfelwein, American Wheat from BCS,Terrapin Rye Pale Ale from CYBI, Munich Madness from BCS.
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Old 01-04-2013, 03:47 AM   #6
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Here is what I’m struggling with: The bottle states an OG of 1.076 and an ABV of 9.2%. In order for this to be correct it means that whatever yeast strain was used achieved an apparent attenuation of 92% and finished at a FG of 1.006.

Does anyone know what strain of yeast they use and how the hell they get 92% attenuation from it?

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