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Old 12-06-2013, 01:00 AM   #1
tacks
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Default Simple Coffee Stout


This is my first recipe I'm posting to HBT, I hope that some of you enjoy the recipe.

My girlfriend and I entered the Rochester Mills Homebrew Competition here in metro Detroit and made the following recipe. It is very coffee forward, so either adjust coffee to taste, or maybe add a bit more vanilla to mellow out the coffee. Our recipe was for 7.5 gallons, so your scale may need to change accordingly.

Style: Brown Porter
TYPE: All Grain
Taste: Very coffee forward with a hint of pepper, malty and mellows with a clean finish with a hint of coffee lingering

Recipe Specifications
--------------------------
Boil Size: 9.97 gal
Post Boil Volume: 8.84 gal
Batch Size (fermenter): 7.50 gal
Bottling Volume: 6.75 gal
Estimated OG: 1.054 SG
Estimated Color: 33.2 SRM
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
11 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
2 lbs Chocolate Malt (350.0 SRM)

0.75 oz Magnum [12.30 %] - Boil 60.0 min
1.00 oz Goldings, B.C. [6.00 %] - Boil 10.0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast
2.0 piece Vanilla bean (Secondary)
4.00 oz Dark Roast Coffee, Ground and cold brewed in 16 oz water

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temp Step Time
Mash In Add 23.20 qt of water at 162.0 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.50gal, 5.38gal) of 168.0 F water

Fermentation
----------------------------
Primary: 14 days @ 63F
Secondary: 7 days @ 63F
Bottle: 14 days @70F

We used the yeast slurry supplied by Rochester Mills, but the closest thing that I can guess at for yeast is the American Ale as stated above. Please let me know if there are any issues with the formatting of the recipe (I deleted the %/IBU column because it looked like it would be running halfway into another line). Also, the reason for the rushed secondary and bottle conditioning is there was a 5 week timeline from grain to drinking.

Cheers!

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Old 12-23-2013, 10:40 PM   #2
JLP
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What was the feedback from the competition?

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Old 01-10-2014, 10:03 PM   #3
tacks
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Finished tied for second in my category, somebody messed with my sign and put "pepper coffee porter ". Not saying it made a difference but I'm sure a couple people passed it up because of that. They didn't really give out awards other than first and second, first place is going to be distributed this year ( IIPA ) and second was put on tap for a short while ( orange saison). For whatever it's worth, it's the best beer out of 20+ batches I've done.

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Old 01-11-2014, 01:01 AM   #4
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Sounds like sabotage!

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