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Old 01-06-2014, 12:21 AM   #101
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I added cocoa powder, then added nibs to the secondary. Came out incredible. Also used cold brewed coffee

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Old 01-06-2014, 01:05 AM   #102
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Default Founder's Breakfast Stout clone (2011 HBT Competition Category 21 winner)


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Originally Posted by Petekiteworld View Post
I added cocoa powder, then added nibs to the secondary. Came out incredible. Also used cold brewed coffee
How much cocoa powder/nibs did you use and how much time on the nibs? Also how did yours compare to FBS?
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Old 01-06-2014, 01:48 AM   #103
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4oz powder at 5mins left in boil. Then 8oz nibs for 10days. So good. I added lots of cold coffee so it is more coffee flavored than FBS, but otherwise incredible

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Old 01-06-2014, 02:28 AM   #104
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Quote:
Originally Posted by Petekiteworld View Post
4oz powder at 5mins left in boil. Then 8oz nibs for 10days. So good. I added lots of cold coffee so it is more coffee flavored than FBS, but otherwise incredible
Thanks
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : French Oak Muddy Waters Bourbon Chocolate Stout
Primary : Edicion Regionales Inglaterra
Primary : Oh My Darling Clementine Wheat
On Tap : Red, Wheat, and Blue, Muddy Waters Bourbon Chocolate Stout 2.0, Cayo Hueso Cream Ale, Atocha Amber

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 01-15-2014, 04:59 PM   #105
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Quote:
Originally Posted by mikeho View Post


9 lb 2-row
1 lb DME
22 oz. flaked oats
1.0 lb. crisp chocolate malt (412 °L)
12 oz. Briess roast barley malt (300 °L)
9 oz. debittered, black malt (550 °L)
7 oz. crystal malt (120 °L)
What can I replace DME by?
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Old 01-15-2014, 05:24 PM   #106
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Quote:
Originally Posted by rafaelpinto View Post
What can I replace DME by?
Base malt
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : French Oak Muddy Waters Bourbon Chocolate Stout
Primary : Edicion Regionales Inglaterra
Primary : Oh My Darling Clementine Wheat
On Tap : Red, Wheat, and Blue, Muddy Waters Bourbon Chocolate Stout 2.0, Cayo Hueso Cream Ale, Atocha Amber

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 01-15-2014, 11:08 PM   #107
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Quote:
Originally Posted by KeyWestBrewing View Post
Base malt
Sure, but how much?
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Old 01-16-2014, 12:20 AM   #108
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Quote:
Originally Posted by rafaelpinto View Post
Sure, but how much?
.6 lb DME = 1lb grain IIRC. So about 1.5 lbs should do the trick.
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : French Oak Muddy Waters Bourbon Chocolate Stout
Primary : Edicion Regionales Inglaterra
Primary : Oh My Darling Clementine Wheat
On Tap : Red, Wheat, and Blue, Muddy Waters Bourbon Chocolate Stout 2.0, Cayo Hueso Cream Ale, Atocha Amber

*Member: The HBT Sweaty Fat Guys Cigar club

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Old 01-16-2014, 12:46 AM   #109
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Quote:
Originally Posted by KeyWestBrewing View Post
.6 lb DME = 1lb grain IIRC. So about 1.5 lbs should do the trick.
Thanks a bunch

Do any of u guys see any problem on using cappuccino powder on secondary?
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Old 02-13-2014, 06:00 PM   #110
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I brewed this yesterday and everything went fine with one exception. I added a 2oz bittersweet chocolate bar and stirred at flameout thinking the heat and stirring would've dissolved it, but to my dismay by the time it was racked to primary there was a coating of speckled chocolate on the walls and (thicker) on the bottom of the kettle. I am now concerned that the coffee will be more present than the chocolate in the finished product and I really want to keep a balance. I was thinking of adding cocoa powder either now (day 1 in primary) or in secondary when I add the Kona. Any thoughts on effect this might have and how much to add? Thanks.

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