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Old 02-01-2010, 05:31 PM   #41
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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I entered mine as specialty with an oatmeal stout base recipe.
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Old 02-01-2010, 05:57 PM   #42
fezzman
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Jul 2006
Central Florida
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Quote:
Originally Posted by adamjab19 View Post
I entered mine as specialty with an oatmeal stout base recipe.
Thank you.

 
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Old 03-23-2010, 12:43 AM   #43
tnix56
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Mar 2010
Wrightsville Beach, NC
Posts: 2

i'm about to replicate this originally posted recipe with a slight variation. instead of nuggets hops (13%), i plan on using summit hops (18%). same quantity. i've never used summit hops in a stout before and am wondering if anybody has any thoughts or experience using a hop (such as summit) with a higher alpha acid in a stout? thanks!!

 
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Old 05-18-2010, 07:21 AM   #44
TheCapn22
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Dec 2008
Springfield MO
Posts: 48

I just drank my last glass of this, and needless to say I miss it already. The recipe turned out great, best tasting stout I've ever brewed.

 
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Old 05-21-2010, 01:58 PM   #45
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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A little side note for the cold pressers of coffee out there. Maybe a no **** thing for others but something I just realized.

Sanitize your cold press container!!

The last few bottles of my last batch became a little fizzy towards the end of their aging and then this last attempt the top layer of the beer looked suspect in the fermentor after I added the cold pressed coffee. I hope this last attempt isn't ruined as I quickly transferred it but I may have to drink it sooner than later so things don't build up.

I didn't even think about this as I add the coffee after fermentation but I think it may also be introducing some sort of infection.
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Old 06-01-2010, 03:11 PM   #46
mb2696
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Oct 2009
charlottesville, va
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FWIW, I emailed Founders to ask if the coffee is added to the kettle or brewed then added and got this response:

Quote:
Hey, thanks for enjoying Breakfast Stout! I order my coffee coarse ground, then steep it directly in the wort.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC

 
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Old 07-23-2010, 12:22 PM   #47
SpanishCastleAle
 
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Jan 2009
Central Florida
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I'm gonna have a big, fresh yeast cake by next weekend and plan to make a Breakfast Stout with it.

Is it possible Founder's accounts for the bitterness from the chocolate/coffee in their 60 IBU number? This was the main thing that was bothering me about those numbers (on the Founder's site and the BYO recipe). Just seemed that 60 IBU from hops, then adding the chocolate/coffee would be way too bitter.

How strong are the Kona and Sumatran coffees? I was hoping to just use fresh ground 8 O'Clock plain ole 'red bag' coffee but it's not as strong as most so I'd up the amounts a little.

I also plan to just use Wondercocoa fat-free cocoa powder. Unless someone talks me out of it.

Lastly, would the slight sweet note from subbing 1/2 lb of Honey malt for 1/2 lb of base work well with this? Also considering adding a small amount of Lactose.

EDIT: I drink my coffee with cream and sugar and am not a big fan of high bitterness so I'm assuming I'll want a slight sweetness in this, hence the tentative plan for honey malt and lactose. But this is uncharted waters for me.
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Old 07-23-2010, 01:44 PM   #48
smakudwn
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Mar 2009
St.Charles, MO
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I brewed this with the 60 IBU but did not use the nibs, used all bakers chocolate. Also the second coffee addition i used cold pressed coffee. I can tell you mine is not overly bitter.

 
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Old 07-23-2010, 02:55 PM   #49
mb2696
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Oct 2009
charlottesville, va
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have you tried real thing or other breakfast/coffee stouts? if you like them, i wouldn't worry about it being overly bitter. I've done both 60 and 30 IBU and both were great.

i'm not so sure about trying to sweeten it with honey/lactose though, but if you do be sure to let us know how it turns out

 
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Old 07-24-2010, 02:29 AM   #50
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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I bittered mine to about 30 something IBU's and people liked it because it wasn't bitter. I think the honey malt will be lost. Then again I put a half pound in my blonde ale and really couldn't taste it either...
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