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Old 04-20-2007, 01:52 PM   #1
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Default Double Barrel Coffe Stout

Recipe Type: Extract
Yeast: Nottinghams
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.016
Boiling Time (Minutes): 60
Color: BLACK
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): 10 @ 68F

7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160° for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee – dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.

aka - BUZZ BEER (and scored a 37 at a recent BJCP event)


Last edited by sirsloop; 05-15-2008 at 06:20 PM.
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Old 12-05-2009, 02:56 AM   #2
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Seriously, thank you for keeping this. I lost every other copy of the recipe I had!

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