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Old 10-01-2010, 11:25 AM   #51
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Going to brew the FBS clone on Monday. Putting chocolate and coffee into a beer is a first for me. For the coffee addition, I'm just going to coarsely grind 2 oz. of Papanicholas French Roast and throw it in at flameout, and forget the cold brewing. Picking up the baking chocolate today.

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Old 10-06-2010, 06:45 PM   #52
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Brewed today; interesting time mashing 20# of fermentables in my 10 gal Rubbermaid MLT. Low on OG, 19.2 Brix = 1.079, so not terribly bad. Reminds me of a big bucket of thin molasses. With all the chocolate and coffee in there, should make for an interesting trub cake....

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Old 10-07-2010, 10:59 AM   #53
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The airlock started up within 2-3 hours of pitching, and this morning is going gangbusters. I want to re-emphasize that the mash for this brew will max out a "big orange" 10 gal Rubbermaid MLT....comes within 1.5" of the top with 7 gal. of strike water. The difficult part for me -which I did not anticipate- was when I lifted the MLT from a chair to a bench for lautering. That about maxed me out.

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Old 10-15-2010, 02:43 PM   #54
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Stole a pour of mine last night. I kept mine lower on the alcohol (~7%) and high on the FG (1.030). I did use a little lactose and honey malt and kept the IBUs like the lower IBU version. 2 oz of Italian Pernigotti cocoa powder plus 2 oz of Belgian Callebaut bittersweet chocolate shavings towards the end of boil; 2 oz coarse, fresh ground 8 o'clock coffee (plain ole red bag) a few minutes after flameout plus 4 oz of 8 o'clock whole bean coffee in secondary.

I really like it, my first sip of my Breakfast Stout was my first sip evar of Breakfast Stout so I have nothing to compare it to but it's really tasty imo. Not bitter, very smooth, full-bodied with just a hint of sweetness. Lots of roast/coffee/chocolate but none seem overpowering. I also adjusted the roasted grains a bit; I used 1/2 lb each of UK roast barley (550L), UK chocolate (420L), UK pale chocolate (210L), and german carafa special II (410L).

Plan to enter it in the Sunshine Challenge next month, I'll post the results/scores unless they're too embarrassing then I'll conveniently forget .

EDIT: As it went into the fermenter it did not foam up at all, most of my beers have a huge pile of foam going into the fermenter. I thought for sure this beer would have zero head; but I'll be damned if it didn't pour a nice tan head. It dissipated to a thin rim but still, I'm pleased that it does have reasonable head.

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Old 10-18-2010, 06:19 PM   #55
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Does anyone have a partial mash recipe for this clone?

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Old 10-18-2010, 07:46 PM   #56
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I just brewed this beer over the weekend with a couple of alterations.


12 lbs. Alexander Pale Malt Extract
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120°L
1 lbs Oats Flaked

.5 oz Simcoe (had to substitute) boiled 60 min.
.5 oz Simcoe boiled 30 min.
.5 oz Willamette boiled 2 min.

3 oz Peete's Coffee & Tea Costa Rica coffee at flameout (ground to #9 and place in hop bag). I will leave it in until I rack to a secondary
3 oz (or more depending on taste before moving to secondary) #9 Ground Peete's Coffee & Tea Ethiopian Fancy. When moving to secondary. I might just brew up some espresso and dump it though.
2.5 oz Dark bittersweet baker's chocolate (Ghirardelli) at 15 mins.
1.5 oz Unsweetened chocolate baking chocolate at 15 mins. Apparently there are no nibs in Alaska.

Wyeast 1728 | Scottish Ale™

Steeped at 160F for 30 mins in about 1.5 gallons water.

The wort measured out at 11% potential alcohol. Hopefully it will finish big at 8.5 to 9%!

The wort tasted pretty hoppy. Maybe the Simcoe was a bad choice???

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Old 10-20-2010, 08:31 PM   #57
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If I put this into brewmaster's warehouse recipe builder it comes out to 1.110 OG at 75% efficiency, am I doing something wrong?

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Old 10-20-2010, 09:12 PM   #58
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Racked my batch to the secondary this morning after two weeks in the primary. The FG was just about on the money....hydrometer reading 1.021, after starting with an OG a bit low, 1.079, converted from 19.2 Brix.

This batch set an all-time record for trub, at least for me. There was a big, rubbery cake 2.5-3" thick at the bottom of the primary bucket.

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Old 10-22-2010, 01:42 PM   #59
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what quantity of coffee is added? I assume the weights are for the amount of grounds, but what volume of water are they brewed in?

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Old 10-22-2010, 01:56 PM   #60
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The first additions i did were just grounds in the boil kettle at flame out. the secondary addition of coffee i cold brewed with 8 oz of water.

i hope that helps.

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