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Old 12-07-2009, 12:10 AM   #31
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Well, a successful brewday! I missed my mash temp by a couple degrees to the low side, but I can live with that. Ended up at 1.089 OG. Should be a good brew!

Now for the long wait . . .

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Old 12-07-2009, 01:03 AM   #32
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I can't find Kona coffee at all, what can I substitute for this to add?

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Old 12-07-2009, 04:45 AM   #33
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Quote:
I can't find Kona coffee at all, what can I substitute for this to add?
You can use any coffee that you want, I substituted a french vanilla mixed with a dark french roast.
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Old 12-08-2009, 09:17 PM   #34
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i just put this on tap today and it is FANTASTIC. i bought a 4-pack of the real thing to compare and it's very close -- i would definitely say this recipe is right on. i'm going to be doing this again soon for sure.

i did make a couple of changes when i made mine. The first is i used chinook for bittering (didn't have any nugget) and went with a full ounce instead of 0.5. I know there is a question about the claimed/actual/perceived IBU. I would say go with the full ounce. However, the second difference is that I did not add any coffee at secondary/bottling. That certainly has some effect on bitterness. Either way, I'm definitely going to make it again, and when i do, i will do it exactly the same way as I did this time. Also, I used wyeast 1728 scottish ale yeast just because i like wyeast

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Old 12-13-2009, 01:32 AM   #35
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I am making this right now as my second ever all grain batch! For coffee, using some Royal Kona coffee delivered straight from Hawaii . Using 2.5 oz of grounds at flameout, then I'll add some brewed Kona when I keg.

This wort tastes amazing! We actually stole a sample pre-boil and SWMBO is going to try making a "Breakfast Stout reduction sauce" to put on top of some pancakes!

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Old 12-15-2009, 12:47 PM   #36
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Cracked a few open at a holiday party we had Saturday night and it was well received. One thing I noticed is the coffee is pretty prominent up front. Not really in a bad way I'm just hoping after some time some of the other flavors meld and come through.We'll see as I plan on putting at least 12 bottles down in the crawlspace and forgetting about them for awhile.

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Old 12-20-2009, 02:36 PM   #37
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Last night I was drinking the original breakfast stout recipe beer I made a few months ago at my holiday party and splashing in some Kentucky Bourbon....Oh. My. Gosh. It turns the breakfast stout into Founder's Kentucky Breakfast Stout and it really is amazing!

If you are making the breakfast stout again definitely try this beer on bourbon soaked oak chips or just splash some real deal Kentucky bourbon into your glass before you pour!

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Old 01-19-2010, 11:30 PM   #38
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did you guys do any adjustments to your water when mashing and/or sparging?

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Old 01-20-2010, 12:24 AM   #39
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I did not adjust my water at all. I have very hard water.

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Old 02-01-2010, 03:37 PM   #40
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What BJCP category should this be entered under for judging? Specialty?

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