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Old 12-03-2010, 03:34 PM   #91
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Spanish, I did the same thing. Grounds at flame out and whole beans for my secondary. BUT I also put lactose in my secondary to help cut the bitterness. How long did you let yours sit before putting it into the competition?
I brewed it in mid/late August. 3 weeks primary, then 1 week secondary on the beans, then kegged and carbed it, then drank several quarts, then bottled it like 1 week before I submitted the bottles to the comp (which was 2 weeks before the judging). So it was a bit young by big beer standards but it's not strong or hot or anything but it did have a quite high FG (not because the yeast didn't finish, I always do a FFT and the yeast finished fine). I also used a little bit of lactose but didn't use as much bittering hops (I shot for the 30 IBU number).
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Old 12-03-2010, 06:18 PM   #92
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FWIW, I emailed Founders to ask if the coffee is added to the kettle or brewed then added and got this response:
That's awesome... I love writing to brewers and actually getting responses... Crannog brewery in BC was awesome about replying to me when I wanted to mash (heh) potatoes for an Irish Red.

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Holy hell I can't believe I haven't seen this recipe before! Definitely my next brew!
Just had some of the real stuff recently and am getting the itch...

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I'd like to also ask Dubbel why the recipe is pretty much identical to the BYO recipe except for using 16lb 2 row vs BYO using 13.2lb? What was your efficiency? It looks like if I use 16 lb as in Dubbel's exact recipe, with 70% efficiency it will come in closer to 1.100 OG, which sounds way too high?
At the time, my efficiency was bad... Somewhere in the 60-65% range... So I upped the base to get to the 8.3%. And now, years later, I know that reporting your efficiency on recipes is important.
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Old 12-16-2010, 08:16 PM   #93
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After three weeks in the bottle, cracked a tube to sample....this is one great brew! Had the actual FBS on draught less than a month ago, and as far as I can tell, this is AT LEAST as good.

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Old 12-16-2010, 10:10 PM   #94
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Man this is near the top of my short list of next-to-brew. Got a chance to try the original, and it is just amazing. I think I'm gonna roast my own coffee for it, too.

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Old 12-16-2010, 10:23 PM   #95
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If you read the thread, it nearly fills a 10 gal. MLT. The mash came to within 1.5" of the top of my Rubbermaid conversion. But it worked, and the stout is oh, so good.

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Old 12-17-2010, 12:59 AM   #96
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If you read the thread, it nearly fills a 10 gal. MLT. The mash came to within 1.5" of the top of my Rubbermaid conversion. But it worked, and the stout is oh, so good.
How many lbs of grain did you use? I plan on drastically reducing the amount the OP used as my efficiency is signficantly better. I'm targeting his OG, but with a lot closer to 15# of grain or so instead.

This actually brings about another point -- if I'm scaling this recipe for efficiency, should I leave every thing the same and only reduce the 2 row base? The OP used 16#, BYO called 13.2#, both with the same specialty grains and everything else the same, but based on my efficiency, I'm calculating only needing around 11# 2 row to hit 1.086 OG. I've heard that you should keep specialty grain amounts fixed and reduce only the base when adjusting for efficiency -- is this an OK strategy even when I'm talking about removing 15-30% base grains? I imagine at some point you need to also consider slightly reducing the specialty grains too, I just don't know what that point is.
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Old 12-17-2010, 01:28 AM   #97
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I used exactly the grain bill specified in the recipe. My Brix numbers were right on the money, too.....so maybe that means I'm getting about the same efficiencies as the originator of the clone. My main goal in brewing is just to get a beer I like, so apart from looking to hit the correct numbers and get the OG I'm supposed to, or close to it, I'm not really that concerned with increasing my efficiency.

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Old 01-07-2011, 08:47 PM   #98
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Reviving this thread as I'm planning on brewing this next weekend. Has anyone else tasted their batches since?

I'm curious why the OP wanted a gravity of 1.086 when the BYO recipe has 1.078. BYO recipe also calls for the 2nd addition of beans to secondary as opposed to cold press, as well as coffee and chocolate at boil-out. Any comparisons on these methods?

I'm also wondering if it's better to use Bittersweet with 70% Cacao or just dark 100% Cacao.

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Old 01-08-2011, 09:51 AM   #99
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Reviving this thread as I'm planning on brewing this next weekend. Has anyone else tasted their batches since?

I'm curious why the OP wanted a gravity of 1.086 when the BYO recipe has 1.078. BYO recipe also calls for the 2nd addition of beans to secondary as opposed to cold press, as well as coffee and chocolate at boil-out. Any comparisons on these methods?

I'm also wondering if it's better to use Bittersweet with 70% Cacao or just dark 100% Cacao.
Cold press version lets you add coffe to taste at bottling. Beans in the secondary is basically like cold press but you are cold pressing in the secondary and tasting daily to see if the flavors are right. Coffee at the end of boil is basically liek brewing coffee and you may end up with some harsh notes and oils.

Chocolate at boil isn't a bad idea to get the stuff melting. I also added some cocoa nibs (in the original recipe) in secondary with about a week or two left to get some extra fresh chocolate goodness.

I have two empty kegs. I think I may do this one again and then a lighter beer.

And for what it is worth, and I know every judge and competition is different, but this beer won me a medal in the specialty beer category at a local competiton.
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Old 01-14-2011, 03:09 PM   #100
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Plan on brewing this (extract version) either this weekend or next. I'll be making small changes because I aim for this to be a slightly higher ABV, I guess closer to the Kentucky Breakfast Stout, as well as slightly higher IBU's.

I'll have a 5.5 gal boil and then probably a ~4.8 gallon batch

Estimated Original Gravity: 1.093 SG
Estimated Final Gravity: 1.023 SG
Estimated Color: 50 SRM
Bitterness: 38.0 IBU
Estimated Alcohol by Volume: 9.0%+


7.00 lb Light Dry Extract 22.64 %
1.50 lb Oats, Flaked
0.75 lb Chocolate Malt
0.50 lb Roasted Barley
0.50 lb Caramel/Crystal Malt
0.50 lb De-Bittered Black Malt
1.00 lb Home made Candi Sugar Syrup
1.00 lb Corn Sugar (Dextrose).... will add during primary and vary depending on what my OG was
0.50 lb Malto-dextrin
0.50 oz Nugget [12.20 %] (60 min) Hops
0.50 oz Nugget [12.20 %] (30 min) Hops
0.50 oz Williamette [5.50 %] (10 min) Hops
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 to 2 Pkgs S-04

I will add coffee by the directions in this thread and after this I will add vanilla beans and cocoa powder by the directions in this thread: http://www.homebrewtalk.com/f68/dc-raspberry-stout-89887/

There will be a small addition in alcohol because of the vodka addition to the vanilla and cocoa so I estimate if I do this right the ABV would be ~9.5% which would be about where I want it.

Any thoughts on this recipe?

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