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Old 07-16-2012, 11:18 AM   #311
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Quote:
Originally Posted by sweetcell
if it's still bubbling, there is a solid chance (but not a guarantee!) that there is still fermentation going on in there. 1.083 is unlikely to be done in a week, you should definitely give it another week, if not longer.

however, you're not too far off the mark. did you use all-grain or extract? if extract, you might not get a whole lot lower. remember that the OP ended up at 1.023, i myself am at about 1.026. 1.020 might be a tough goal to reach - and one that you might not want to reach anyways. this beer has a lot of acidic/astringent ingredients. you want some residual sweetness, otherwise you'll end up with pucker-juice.
Good points. I'm all grain. I planned on a 3-4 week primary anyway, most of my brews are usually done fermenting in the first week or so though. I've never had luck repitching or rousing the yeast. Ill check again next weekend.
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Old 07-20-2012, 06:49 PM   #312
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Quote:
Originally Posted by hopvine

Estimated Original Gravity: 1.070 SG (1.048-1.065 SG)
Measured Original Gravity: 1.070 SG
Estimated Final Gravity: 1.017 SG (1.010-1.018 SG)
Measured Final Gravity: 1.020 SG
Estimated Color: 65.6 SRM (22.0-40.0 SRM)
Bitterness: 27.0 IBU (25.0-40.0 IBU)
Alpha Acid Units: 9.3 AAU
Estimated Alcohol by Volume: 6.97 % (4.20-5.90 %)

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 22.64 %
6.00 lb Northern Brewer - Gold (6.5 SRM) Extract 45.28 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 11.32 %
1.00 lb Chocolate Malt (Simpsons) (450.0 SRM) Grain 7.55 %
0.75 lb Roasted Barley (Simpsons) (575.0 SRM) Grain 5.66 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.77 %
0.50 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 3.77 %
0.50 oz Nugget [13.00 %] (60 min) Hops 20.4 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.6 IBU
0.50 oz Williamette [5.50 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Back then, Founder's listed their IBU's much lower. They appear to have made a correction since then (60 IBU's), so this recipe would actually come in quite a bit lower in IBU's than their Breakfast Stout.

http://foundersbrewing.com/founders/...d=66&Itemid=66
I skimmed this thread to see if there is an answer and didn't immediately see one. Has anyone figured out the best way to get this to the 60 IBUs? I would imagine you'd want to increase the Nugget, but by how much?
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Old 07-20-2012, 06:56 PM   #313
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The corrected ibu is 60. I raised the nugget to 1.1 oz @ 60. All other additions were the same pretty much.

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Old 07-20-2012, 06:59 PM   #314
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Quote:
Originally Posted by jkendrick

I skimmed this thread to see if there is an answer and didn't immediately see one. Has anyone figured out the best way to get this to the 60 IBUs? I would imagine you'd want to increase the Nugget, but by how much?
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Old 08-05-2012, 03:29 AM   #315
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I'm too lazy to skim all the pages, what are you guys carbing at? Hows 3.5 oz table sugar sound?

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Old 08-05-2012, 04:46 AM   #316
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I'm force carbing around 2.1 volumes.. Gonna try it around that and see how that is.

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Old 08-05-2012, 05:26 AM   #317
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Planned on bottling half and kegging half. Still don't understand kegging volumes. It's always gonna end up being at serving pressure anyway right?

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Old 08-05-2012, 05:56 PM   #318
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Quote:
Originally Posted by sivdrinks View Post
Planned on bottling half and kegging half. Still don't understand kegging volumes. It's always gonna end up being at serving pressure anyway right?
Yeah, for the most part. The correct way to do it, is to set your volumes for the "style" that you are using, and then adjust for the balance of YOUR system with line length/pressure/temp/etc.

Most people just carb to a common setting, like 10psi for everything, and keep it simple, and like the carb level they get.

I wanted lower carb, I've got a shorter line, so the lower pressure works for me without an absurbly slow pour.

You could carb it how you like it, and if it's too high for your line/system, you could always purge the keg, set the regulator where you want it to serve it properly. Pain in the rear though.
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Old 08-07-2012, 04:52 PM   #319
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Hey all, sorry I haven't responded in a while, it's been fun reading about the folks making this beer though! Last year I made a similar beer (recipe posted back in ~Oct of last year) and did the bourbon / oak treatment on the beer. This year I'm going to use this recipe again, but slightly cranked up to get just a bit closer to Founders KBS. I'm going in small steps since this is a big beer, shooting for the ~10% to 10.3% range this year. (KBS is 11.3%, mind you.)

This recipe here is invaluable for the coffee and chocolate additions. If you do those methods, it works pretty well.

Quote:
I'm just hoping the coffee addition early is right.. Some add it at flame out, some boil it. Some leave it in primary, some bag it and remove before primary. Some steep it and add later.. Whole lot of different ways.
This is a fun topic. Just like homebrewing; there's no wrong way. I personally added at flameout and cold steep during kegging last year. It tasted great, but towards the end of the keg (6 months or so) I noticed a "green pepper" character coming out of the coffee. Some people cannot taste this! Some people can!!

In fact, the beer that won 1st place at the National Hombrewers Competition this year in Wood Aged was an Imperial Breakfast Stout with Bourbon...and some of the judges got a distinct "green pepper" where others did not. It's crazy.

SO...for me, this year I will adjust my beer to remove the cold steep coffee and use a "dry beaning" process instead. I will add the Kona coffee to the secondary as whole beans. This will eliminate one variable from last year and replace it with another. I will continue to use the "flameout" boil for Sumatra.

YMMV...but I felt it was worth sharing my experience.

Cheers!
~Adam
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Old 08-07-2012, 05:06 PM   #320
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Quote:
Originally Posted by AOD View Post
Hey all, sorry I haven't responded in a while, it's been fun reading about the folks making this beer though! Last year I made a similar beer (recipe posted back in ~Oct of last year) and did the bourbon / oak treatment on the beer. This year I'm going to use this recipe again, but slightly cranked up to get just a bit closer to Founders KBS. I'm going in small steps since this is a big beer, shooting for the ~10% to 10.3% range this year. (KBS is 11.3%, mind you.)

This recipe here is invaluable for the coffee and chocolate additions. If you do those methods, it works pretty well.



This is a fun topic. Just like homebrewing; there's no wrong way. I personally added at flameout and cold steep during kegging last year. It tasted great, but towards the end of the keg (6 months or so) I noticed a "green pepper" character coming out of the coffee. Some people cannot taste this! Some people can!!

In fact, the beer that won 1st place at the National Hombrewers Competition this year in Wood Aged was an Imperial Breakfast Stout with Bourbon...and some of the judges got a distinct "green pepper" where others did not. It's crazy.

SO...for me, this year I will adjust my beer to remove the cold steep coffee and use a "dry beaning" process instead. I will add the Kona coffee to the secondary as whole beans. This will eliminate one variable from last year and replace it with another. I will continue to use the "flameout" boil for Sumatra.

YMMV...but I felt it was worth sharing my experience.

Cheers!
~Adam
The one batch I have made was pretty much spot on....well, as close as most homebrew clones get, given all the variables not specifically covered in a recipe. I followed the original recipe to the letter. The chocolate was just Baker's Chocolate Squares, and the coffee was Papanicholas French Roast, I ground 2 oz. of beans to a coarse french press grind. My water was straight RO with 1 tablespoon of 5.2 buffer....which I would do again with a big stout like this, even though I've started doing mineral additions to my other beers since I made the Founders KBS.
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