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Old 08-06-2008, 03:33 AM   #1
BigKahuna
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Default All-Grain - Reindeer Fuel Stout.

Recipe Type: All Grain
Yeast: US-05 Cake
Yeast Starter: No
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.071
Final Gravity: 1.023
IBU: 29.9
Boiling Time (Minutes): 90
Color: 34.84
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 90
Tasting Notes: Spicy Christmas Brew, I'm hoping for the best, and will post Pictures.

Grain Bill
10 lbs. American 2-row
.5 lbs. English Chocolate Malt
1.5 lbs. CaraMunich III®
1 lbs. Carafa III®
1 lbs. Lactose
1 oz. Saaz (Pellets, 4.5 %AA) boiled 60 min.
1 oz. Saaz (Pellets, 4.5 %AA) boiled 30 min.
Yeast : US-05 Cake

(Grain Bill Adapted from Z987K's Chololate Coffee Stout)

Mash
Single Infusion mash with 3.5 gallons of water for 50 minutes at 155 degrees.
Batch sparge with 3.5 gallons, top to 6 gallons for boil.

90 minute Boil, add Hops and begin hop schedule after 30 minutes of good boil, add Lactose during last 10 minutes of boil.

After initial 14 days, rack onto 1/2 gallon of Cold Brewed Coffee. This MUST be a holiday Spice blended coffee such as Gevalia Christmas Spice.

Brew on the Second Weekend of August, 14 days in Primary, Rack with Coffee and Keg / Bottle on Thanksgiving Weekend. This will be ready by Christmas.

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Last edited by BigKahuna; 10-03-2008 at 09:42 PM.
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Old 08-06-2008, 03:48 PM   #2
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Looks tastey, I'm going to keep an eye on this thread and see how it goes.

If it turns out like it looks I may be doing this one in the near future.

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Old 08-11-2008, 04:58 AM   #3
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I brewed this today. Looks a lot like USED MOTOR OIL, and smells heavenly. The Yeast cake took off as expected, and is bubbling steady, 5 hours after pouring it on the cake.

I also made a Braggot with 3 additional gallons of sparge water.

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Old 08-13-2008, 12:05 AM   #4
Sean from New Hampshire
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Hmm.. this sounds excellent. Have a link to any info on cold brewing?

Sean From NH

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Old 08-17-2008, 10:06 PM   #5
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I used 1# of coffee in a growler filled with water over night in the fridge.
I think I might have over done the coffee, but that is kinda what I was shooting for to begin with, so I'm very happy so far. The stout (before Coffee) may be as good of a stout as I've ever tasted. I will be reporting back, and I WILL do this as a stand alone stout. I should have split the batch!

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Old 09-03-2008, 08:11 PM   #6
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any news on this how did it turn out with the coffee

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  • Blueberry Blonde
  • American Cream Ale
  • Reindeer Fuel Stout
  • Belgian Dark Ale

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Old 09-03-2008, 08:13 PM   #7
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it's still in the secondary. I planned on waiting till November to bottle, but SWMBO is going to be gone for some days at the end of this month...that'll be the prime oppertunity to bottle this one.

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Old 09-06-2008, 02:15 AM   #8
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Thinking about this for next weekend, looks great.

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Old 09-12-2008, 02:27 PM   #9
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Pulled my first sample last night. I filled a champaign flute with beer!
I can not explain how good this is, so I won't even try. I will say that the coffee is prominent, but not over powering. You'll never have a hard time identifying this as a sweet stout, but you'll never miss the coffee either. The spice of the coffee is not nearly what I had expected, but it's great none the less.
I will be bottling this at the end of September instead of November, just because that is when it's looking like I'll have time.

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Old 09-17-2008, 04:53 PM   #10
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Would you recommend trying this as a partial mash? I want to make this but i am not sure if i wanted to try because it would be my first ag. It looks amazing though

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  • Reindeer Fuel Stout
  • Belgian Dark Ale

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