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Old 01-26-2008, 02:19 PM   #1
scotsmn30
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Join Date: Dec 2007
Location: Topeka, Ks
Posts: 20
Default Shepherd's coffee stout

Recipe Type: Partial Mash
Yeast: Saf-05
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.061
Final Gravity: 1.020
Boiling Time (Minutes): 60
Color: Black
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

6 lbs Amber LME
1/2 lb. of Crystal 60L Malt
1/2 lb. of Black Roast Barley
1/4 lb. of Dextrose Malt
3 cups Dark roasted coffee

1 oz. Willamette hops 7%
1 oz. Sterling Hops 5%

Steep grains for 30 min at 150F in 1.5 gals water. Rinse grains with 1 gal of water heated to 160. Add Extract. Bring to boil, add 1oz. Willamette Hops. Boil 55 min. Add 1oz. Sterling hops for 5 min. Cool and add to 2.5 gals or pre-boiled water cooled to 75 degrees. Add 3 cups brewed coffee. Pitch yeast.

This really came into its own after being in bottles for 3 weeks.

__________________

On Deck: American Ale
Primary: Very Easy Cider
Secondary: American Brown
Keg 1: empty (soon to have Cider)
Keg 2: empty
Bottled:

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