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**FATC1TY** · 09-05-2012, 10:19 PM

Quote:

Originally Posted by jawilson20

Yeah that is the gist of what I got after reading the thread.

Now for a question on aging, I really would like to have this guy drinkable by mid November. Reading the comments it sounds like the coffee needs sometime to mellow out. What do you think of skipping the second coffee addtion?

I honestly think it's the 1st coffee addition that needed stepped back.

I did beans that were extremely roughly chopped. Just enough to bust a whole bean into 2 or 3 parts. I did those in bourbon with nibs, and barrel oak chips..

The aroma and flavor is there, the bitterness from the coffee late in the boil is what needed dropped back to make a difference.

**AOD** · 09-06-2012, 12:31 PM

If you use clean, filtered water to do the cold steep coffee, you are OK. You will be putting the coffee and water (small amount) into 7-8% alcohol solution, which should kill any small nasties.

If you are worried, you can always brew a pot of coffee with normal hot or boiling water and use this instead of cold steeped.

My personal experiment this year was to go back to my old method of "dry beaning" the beer with 4oz of whole coffee beans after 5-7 days of primary fermentation. It may add less flavor, but it will bump the aroma. You could also consider this method.

Cheers,
~Adam

**run42beer** · 09-09-2012, 03:32 PM

Yesterday I made this recipe for my first all grain brew. With the classic 10 gallon Rubbermaid MLT and calculated 6.69 gallon mash water the MLT was definitely at capacity. The wort smelled/tasted great and I hit SG 1.086@76F. Yeast started happily bubbling away within a very short time in the fermentation chamber. After a couple of days in primary I am planning to add about 1.5 oz of oak chips (sanitized in vodka), move to secondary after about two weeks. Can't wait :-)

**FATC1TY** · 09-09-2012, 03:38 PM

Good luck with it!

Mine is starting to round the corner and is tasting pretty good now. Other than the chocolate I added and the bourbon and bourbon chips, mine taste pretty close to the real deal.. The coffee is a bit more out there and maybe harsher than the real thing though.

However, mine has a wonderful head and nice tight lacing on the glass as you sip it down.

JordanThomas · 09-11-2012, 03:40 PM

I've been drinking about 2 of the real thing each week for the past two weeks (came out last week, so yea). I am going to cellar a couple until our batch is ready and can do a side-by-side!

Exciting stuff.

**AOD** · 09-12-2012, 01:10 PM

I kegged my "ABS" on Sunday; OG 1.097 FG 1.023. It came off the oak, coffee beans, and I added a touch more bourbon to the keg. It's young, but was very clean. I'm excited to see how it turns out after 3 months of conditioning at room temp!

Cheers!
~Adam

**sweetcell** · 09-14-2012, 04:35 PM

just came across this, didn't see it posted here:
http://www.themadfermentationist.com/2009/11/breakfast-stout-riff.html

jmkratt · 09-24-2012, 12:49 PM

Going to brew this recipe on Friday. I scaled the recipe up for a 6 gallon batch but reduced the base malt to target an ABV around 7.5%. Sounds like I may want to scale back the 1st coffee addition a bit? I don't want it to be too overpowering?

**2BeerSpeer** · 09-24-2012, 12:55 PM

Yummy

pabloj13 · 09-24-2012, 01:04 PM

Quote:

Originally Posted by jmkratt

Going to brew this recipe on Friday. I scaled the recipe up for a 6 gallon batch but reduced the base malt to target an ABV around 7.5%. Sounds like I may want to scale back the 1st coffee addition a bit? I don't want it to be too overpowering?

I just did a side by side with mine and the original FBS. In mine the coffee was actually muted.

I did 2oz of course ground Sumatra at flameout and 2oz of cold-steeped coffee at bottling (2oz of grounds cold steeped overnight in ~1.5 cups water).

Mine finished a couple points higher than I wanted but the extra sweetness goes really well with this beer. What a great recipe! 1.080>1.024