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Old 09-29-2009, 12:48 AM   #11
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It doesn't make any difference if you add it earlier. You need to boil it at least 15 minutes to sanitize it. The reason I mention this at all is because of the way the Beersmith printout appears in my original post. If someone hasn't used lactose before they may not realize it needs to be part of the boil.

BTW, I've also brewed this recipe without the coffee. Some of my non-coffee drinking friends prefer it that way.


Good to know.
Hey anyone have a pic of this brew? I ask because mine is now in 2ndary and it looks and tates good its just that its a little lighter than I expected. I mean its stout-ish but more very dark brown-black instead of just black. Just curious
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Old 09-29-2009, 01:24 AM   #12
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Good to know.
Hey anyone have a pic of this brew? I ask because mine is now in 2ndary and it looks and tates good its just that its a little lighter than I expected. I mean its stout-ish but more very dark brown-black instead of just black. Just curious
As funny as this sounds, I've never taken a picture of any of my brews. But you are right in that it has always turned out dark brown, not black.
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Old 10-14-2009, 09:14 AM   #13
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As funny as this sounds, I've never taken a picture of any of my brews. But you are right in that it has always turned out dark brown, not black.
Good to know Im on track.
You know I have never taken a pic of any of my beers either. Not even any of my beer related projects. I should take one of this beer cuz it was my first time using my new ferm chiller. Worked great.
FYI, as an experiment I made 3 gallons of a "small beer" from the mash of this one. I just sparged off 4 more gallons, boiled for an hour with an oz of Fugles. Ended up with a really mellow tasting, light bodied, nut-ish brown ale. It nice,
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Old 10-22-2009, 09:02 PM   #14
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Is the coffee flavor strong in this one? I'm curious on the methodology of the cold brewed coffee, too.
I've made a Highland Gaelic Ale Clone that's in the fermenter and I'm thinking I might add a small amount of coffee flavor to it. It's 4.8% abv and about 30 IBUs. Do you think this would be a wise addition or a poor choice?

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Old 11-02-2009, 04:55 AM   #15
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When is the lactose added? At bottling?

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Old 11-02-2009, 04:59 AM   #16
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When is the lactose added? At bottling?
It is common to use at bottling but you can add it anytime. Boil it up in a little water and add to bottling bucket. You can do it at the same time that you boil your priming sugar.

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Old 11-02-2009, 01:53 PM   #17
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Is the coffee flavor strong in this one? I'm curious on the methodology of the cold brewed coffee, too.
I've made a Highland Gaelic Ale Clone that's in the fermenter and I'm thinking I might add a small amount of coffee flavor to it. It's 4.8% abv and about 30 IBUs. Do you think this would be a wise addition or a poor choice?
I couldn't say without tasting it. I would take a small sample (say 8 oz.) of the beer and then add coffee to the sample a quarter ounce increments and taste in between in order to "sneak up" on it. Use the final ratio of coffee to beer for bottling/kegging.
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Old 11-03-2009, 06:13 AM   #18
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I couldn't say without tasting it. I would take a small sample (say 8 oz.) of the beer and then add coffee to the sample a quarter ounce increments and taste in between in order to "sneak up" on it. Use the final ratio of coffee to beer for bottling/kegging.
Mine is a little over 3 weeks in the bottle. Upon tasting the chocolate dominates, then the coffee. Its not over done though. The flavors all really meld well together. Its a really beer. Had some family try it yesterday and all thumbs up. Even among the BMC crowd.
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Old 12-10-2009, 05:44 PM   #19
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What does the lactose do in this? I've never used it.

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Old 12-10-2009, 06:08 PM   #20
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It's a non-fermentable sugar used in sweet stouts for sweetness and body.

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