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Old 10-20-2009, 06:32 PM   #11
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Wow. So this baby ends up at over 8%?? That's one hell of a breakfast.

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Old 10-21-2009, 04:21 PM   #12
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Originally Posted by HarryHood1 View Post
Wow. So this baby ends up at over 8%?? That's one hell of a breakfast.
Breakfast of CHAMPIONS!!!

I have raised/lowered the abv on this recipe just by adjusting how much base malt I used. Gone from 7.2% up to the 8.3%. Don't be afraid to tinker!
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Old 10-21-2009, 07:52 PM   #13
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I've never actually tasted this beer before. I'm going to brew it this weekend but my LHBS doesn't have Nugget hops at the moment.

What would you recommend I substitutue with based on how this stout is supposed to taste??

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On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale
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Old 10-21-2009, 08:10 PM   #14
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Any high alpha hop will do... Added at 60 mins, so only bitterness will come through.

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Old 10-22-2009, 02:41 PM   #15
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Will I be able to ferment this in a regular fermenting bucket or do you think I'll need a blow off tube because of the gravity?? I don't have a setup for a blow off but maybe I could just keep the lid loose. What did you ferment it in??

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On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale
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Old 10-22-2009, 02:54 PM   #16
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So one more question. I've never made a brew with chocolate or coffee before. So the coffee at flameout is just the grounds right?? And the chocolate, we're just talking about those amounts and you just toss the chocolate bar right in or are we talking powder.

If you have a chance, could you briefly elaborate on the coffee and chocolate additions. Thanks man!!

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On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale
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Old 10-22-2009, 04:08 PM   #17
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Just Curious. If you're not adding anything to the secondary fermenter on this one, why do you bother racking to a secondary at all??

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On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale
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Old 10-24-2009, 02:56 AM   #18
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How would maris otter look in this recipe? It is used in a lot of RIS's.

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Old 10-24-2009, 03:26 AM   #19
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Also for the OP, Founder's website boasts 60IBUs not 30, what's your rationale? Also what are your pre and post boil volumes?

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Old 10-24-2009, 12:44 PM   #20
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Quote:
Originally Posted by HarryHood1 View Post
Will I be able to ferment this in a regular fermenting bucket or do you think I'll need a blow off tube because of the gravity?? I don't have a setup for a blow off but maybe I could just keep the lid loose. What did you ferment it in??
DD knows better than me but I have my first batch in primary right now. At least in my experience the S-04 does not have much krausen so a blow off tube is not necessary. I see no reason a bucket would not work on this beer.

Quote:
Originally Posted by HarryHood1 View Post
So one more question. I've never made a brew with chocolate or coffee before. So the coffee at flameout is just the grounds right?? And the chocolate, we're just talking about those amounts and you just toss the chocolate bar right in or are we talking powder.

If you have a chance, could you briefly elaborate on the coffee and chocolate additions. Thanks man!!
I didn't do the flameout addition as in retrospect DD said it may have added too much coffee bitterness. I believe he sandwiched the grounds between two coffee filters stapled together for that addition if you choose to go that route. I'm going to cold press one addition when I rack to secondary tomorrow and do the other one at bottling.
For the chocolate addition I just cut up a bakers chocolate bar into small pieces and added to the boil. It melts rather quickly in the boil just make sure to stir while it's melting so it doesn't fall to the bottom and burn.

Quote:
Originally Posted by HarryHood1 View Post
Just Curious. If you're not adding anything to the secondary fermenter on this one, why do you bother racking to a secondary at all??
I'm sure you're familiar with the ongoing debate whether to secondary or not to secondary. Everything I've read says up to four weeks is ok in primary with out any ill effects due to autolysis. Which honestly covers most ales anyway. But since this is such a big beer I plan going 6 weeks so to be safe this will be my first brew I actually rack to secondary. That and the first coffee addition as I described above. I'm sure someone else will chime in if they disagree with my thinking.
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