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Old 09-29-2009, 02:49 PM   #1
DubbelDach
 
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Apr 2008
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Recipe Type: All Grain   
Yeast: Safale S-04   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.086   
Final Gravity: 1.023   
IBU: 30.3   
Boiling Time (Minutes): 60   
Color: 36.22   
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F   
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F   
Tasting Notes: Tweaked BYO's recipe to match stats on Founder's website.   



16 lbs. American 2-row
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120°L
22 oz Oats Flaked

.5 oz Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.

2 oz Ground Sumatran coffee at flameout
2 oz Ground Kona coffee cold brewed, added at bottling
2.5 oz Dark bittersweet baker's chocolate at 15 mins.
1.5 oz Unsweetened chocolate baking nibs at 15 mins.

2 pkg. DCL Yeast Safale S-04 Top Quality Ale Yeast

Mashed at 155F for 60 mins. 1.33 qt/lb.

Again, BYO's Replicator numbers didn't match up to Founder's website, so I adjusted. Specifically, the IBUs are waaaay off.

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Old 09-30-2009, 09:51 AM   #2
hopvine
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Mar 2009
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I made an extract version of that recipe (also tweaked to match Founder's website, and with Nugget/Willamette). It turned out FANTASTIC, probably my best to date. I'm excited to brew it again now that I've switched to all grain.

 
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Old 09-30-2009, 01:19 PM   #3
GLWIII
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May 2008
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Quote:
Originally Posted by hopvine View Post
I made an extract version of that recipe (also tweaked to match Founder's website, and with Nugget/Willamette). It turned out FANTASTIC, probably my best to date. I'm excited to brew it again now that I've switched to all grain.
Can you post that recipe please.

 
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Old 10-01-2009, 12:30 AM   #4
hopvine
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Mar 2009
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Quote:
Originally Posted by GLWIII View Post
Can you post that recipe please.
Estimated Original Gravity: 1.070 SG (1.048-1.065 SG)
Measured Original Gravity: 1.070 SG
Estimated Final Gravity: 1.017 SG (1.010-1.018 SG)
Measured Final Gravity: 1.020 SG
Estimated Color: 65.6 SRM (22.0-40.0 SRM)
Bitterness: 27.0 IBU (25.0-40.0 IBU)
Alpha Acid Units: 9.3 AAU
Estimated Alcohol by Volume: 6.97 % (4.20-5.90 %)

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 22.64 %
6.00 lb Northern Brewer - Gold (6.5 SRM) Extract 45.28 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 11.32 %
1.00 lb Chocolate Malt (Simpsons) (450.0 SRM) Grain 7.55 %
0.75 lb Roasted Barley (Simpsons) (575.0 SRM) Grain 5.66 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.77 %
0.50 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 3.77 %
0.50 oz Nugget [13.00 %] (60 min) Hops 20.4 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.6 IBU
0.50 oz Williamette [5.50 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Back then, Founder's listed their IBU's much lower. They appear to have made a correction since then (60 IBU's), so this recipe would actually come in quite a bit lower in IBU's than their Breakfast Stout.

http://foundersbrewing.com/founders/...d=66&Itemid=66

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Old 10-03-2009, 12:52 AM   #5
gallagherman
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What is the volume of the kona at bottling? Is it 2 oz in 1 cup - 12 cups? Also, I was reading in another thread that it is a possibility that a chocolate layer builds up at the bottom of the fermentor, did you experience that?
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Old 10-11-2009, 06:15 PM   #6
JOHN51277
 
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I had a layer of chocolate on the bottom and some at the top before I racked over to the secondary. I racked mine onto 2.5 oz of moka java beans and .75 oz of american oak chips. It smells fan-frikin-tastic. I can't wait to taste this one!
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Old 10-19-2009, 02:52 PM   #7
DubbelDach
 
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Quote:
Originally Posted by gallagherman View Post
What is the volume of the kona at bottling? Is it 2 oz in 1 cup - 12 cups? Also, I was reading in another thread that it is a possibility that a chocolate layer builds up at the bottom of the fermentor, did you experience that?
I easily have an inch and a half of chocolate on the bottom of my Better Bottle right now (9 days into 2 week 2ndary) Will hope that the s-04 compacts it slightly more in the next few days and will suspend my siphon right over the top of it with duct tape.

 
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Old 10-20-2009, 02:36 AM   #8
RandalG
 
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Quote:
Originally Posted by DubbelDach View Post
I easily have an inch and a half of chocolate on the bottom of my Better Bottle right now (9 days into 2 week 2ndary) Will hope that the s-04 compacts it slightly more in the next few days and will suspend my siphon right over the top of it with duct tape.
The recipe says 2 weeks primary 4 weeks secondary. Do you go 2 or 4 weeks in secondary?

 
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Old 10-20-2009, 03:28 PM   #9
DubbelDach
 
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Just consulted my calendar, and it looks like I'm splitting the difference. 2 week primary, 3 week 2ndary.

Need to bottle on 11/14 so it's ready to drink at the start of December.

 
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Old 10-20-2009, 05:28 PM   #10
Lodovico
 
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Good lord, this post made me salivate. I must make this beer this weekend.

So here's the deal. I have 11.5 pounds of two row along with .5 pound of Crystal 10 already crushed in a grain sack together.

I need to add the rest of the things in this grain bill but how should I adjust for the .5 pound of Crystal 10 that is already crushed with the two row??

Thanks!
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