All-Grain - Founder's Breakfast Stout Clone - Page 23

CastleBlack · 02-05-2012, 07:48 PM

Quote:

Originally Posted by Sardoman

Brewed Dec 14, bottled Jan 16. First taste Feb. 4. OG1.068, FG1.016, 40IBU, 62SRM.
Used chocolate in the boil as the recipe states, but no coffee in the boil. 2oz dry nibs in the last 7 days of bulk aging in primary and bottled with 16oz cold-steeped coffee (med. roast, 1.5oz of beans finely ground steeped 24hours in refrigerator). Primed to 2.0Vol.
Notes: Black as sin, pours thick and creamy. No head, with low carbonation (as intended, because I plan to actually drink this at breakfast). Chocolatey, roasty nose with a bit of coffee in there. Flavor is a bit tart, and a little too much dark chocolate, with no hint of hops or esters. It's at this point I get suspicious and review my notes to find that I used S-05 instead of S-04. Big mistake. After further review I find that my water was off too (too soft), and that is probably why I can't smell or taste any hint of hop presence. I miss the esters and the slight tartness from the S-05 is out of place in this beer. Too bad. Also, I think 2oz of nibs was too much, and I would to only 1oz in the future to provide better balance with the other aromas.
Overall, I will drink this, but it could be better. The problems were with execution, and not with any part of the recipe so far as I can tell. I'll try it again in the autumn.

Sard, I think you might have something good going on there but I still think with a brew this big, you might want to give it more time to condition, much more time. I just cracked open a simple coffee stout, aged 10 months. It was so smooth it went down like a milk stout. Give it time mate, I think you ll like the results even more.

coonz · 02-13-2012, 12:13 AM

So I just made my FG at 1.014 and my starting OG 1.050. What would my abv be? I thought this was a little low since I added 16oz of rum at the secondary. Or should I take another FG after bottling ?

adamjab19 · 02-13-2012, 12:27 AM

4.8% ABV according to http://www.rooftopbrew.net/abv_calculator.php

Adding rum won't change your FG because you didn't add fermentables (i.e.-sugars) you added alcohol, basically water. How much your ABV was bumped up by 16oz of rum I don't know. But if you said your beer is around 5% ABV you'd be pretty close anyways.

coonz · 02-13-2012, 09:13 AM

Quote:

Originally Posted by adamjab19

4.8% ABV according to http://www.rooftopbrew.net/abv_calculator.php

Adding rum won't change your FG because you didn't add fermentables (i.e.-sugars) you added alcohol, basically water. How much your ABV was bumped up by 16oz of rum I don't know. But if you said your beer is around 5% ABV you'd be pretty close anyways.

Oh ok I wasn't sure if the rum would bump it up. I added it 3 weeks ago. And it moved from 1.021 to 1.014.

CastleBlack · 02-13-2012, 09:21 AM

Quote:

Originally Posted by coonz

Oh ok I wasn't sure if the rum would bump it up. I added it 3 weeks ago. And it moved from 1.021 to 1.014.

Added some Kentucky Bourbon to mine, along with the beans. Should drive the FG down just a notch. Cant wait to bottle this one, then wait till Fall 2012 for the gran unveiling.

price2bc · 02-14-2012, 01:55 AM

So what volume of water did those of you that cold pressed the bottling addition of 2oz coffee use? I imagine it's a fine line between the perfect amount to extract the most flavor in the grounds but not to much as to water down your finished product.

CastleBlack · 02-15-2012, 05:44 AM

I personally didnt cold press, I used the beans straight into the secondary. I am always afraid of getting a bad batch so I sterilize or sanitize everything. In this case Kentucky Bourbon plus beans.

I you want to cold press, I would advise using the minimum amount possible to get the most out of your coffee but retain your gravity. A single cup for example sounds about right.

Good luck with your brew and as always Happy Brewing.

CastleBlack · 02-19-2012, 10:39 AM

Bottled the beast today. Massive coffee taste and smell. Didnt add coffee at bottling. Now for the long wait. Cracking it open officially this coming fall. will sample a bottle here and there, just to make sure everything is going fine, of course.

Happy brewing everybody.

price2bc · 02-21-2012, 12:54 AM

Transferred mine to the secondary yesterday. Stole a sample with my thief (great piece of equipment by the way, first time using it). It tastes great but hardly has any coffee or chocolate taste or aroma? Im planning to add the 2oz cold press addition at bottling of some Peaberry Kona from smith farms in Hawaii (great coffee! check them out). I'm not to worried about the lack of coffee flavor but does anyone have any suggestions for the chocolate? contemplating getting some pure chocolate extract and figuring out the right amount to add in with the bottling addition of kona.

I should add that I went 2 weeks in the primary and plan to go 4 in the secondary now that its off that massive layer of chocolate/yeast trub.

CastleBlack · 02-21-2012, 02:09 AM

Quote:

Originally Posted by price2bc

Transferred mine to the secondary yesterday. Stole a sample with my thief (great piece of equipment by the way, first time using it). It tastes great but hardly has any coffee or chocolate taste or aroma? Im planning to add the 2oz cold press addition at bottling of some Peaberry Kona from smith farms in Hawaii (great coffee! check them out). I'm not to worried about the lack of coffee flavor but does anyone have any suggestions for the chocolate? contemplating getting some pure chocolate extract and figuring out the right amount to add in with the bottling addition of kona.

I should add that I went 2 weeks in the primary and plan to go 4 in the secondary now that its off that massive layer of chocolate/yeast trub.

For coffee you can add whole coffee beans in secondary. Its a pain in the butt trying to siphon the brew later on as for chocolate flavor, you can add chocolate extract and if you are going for a more natural cocoa flavor you can add cocoa nibs in secondary as well. Mind you a brew this big can only mellow out through time, pushing one flavor or another to make up for the lack thereof may not be advisable.
Then again, you might have sth great going on there, so I say let it roll!

Happy brewing