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Old 01-30-2013, 05:30 AM   #581
chemdoc
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Jun 2012
Posts: 46
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Brewed up a 3 gallon version of this on Sunday. Rough brew day, but everything seems to have worked out. Checked on it 16 hours after pitching and the airlock was going crazy. Switched to a blowoff tube, just in case, but haven't really needed it. Activity is still pretty high, but the krausen hasn't quite made it's way out of the carboy. The coffee aroma coming off of this thing is amazing. can't wait to taste this.



 
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Old 01-30-2013, 01:41 PM   #582
firefly765
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Feb 2010
Pompano Beach, FL
Posts: 189


Quote:
Originally Posted by DubbelDach View Post


16 lbs. American 2-row
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120L
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.
How do you make "cold brewed" coffee?
Can i just brew A cup of coffee normally, & dump it in at kegging?



 
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Old 01-30-2013, 02:44 PM   #583
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,262
Liked 83 Times on 71 Posts


Quote:
Originally Posted by firefly765 View Post

How do you make "cold brewed" coffee?
Can i just brew A cup of coffee normally, & dump it in at kegging?
Use a cup of cold water and the amount of coffee you want. Then throw it in the fridge to steep.

 
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Old 01-30-2013, 03:49 PM   #584
firefly765
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Feb 2010
Pompano Beach, FL
Posts: 189


Quote:
Originally Posted by D_Nyholm View Post
Use a cup of cold water and the amount of coffee you want. Then throw it in the fridge to steep.
What is the benefit of this? As opposed to normal hot brewing?

 
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Old 01-30-2013, 04:09 PM   #585
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,262
Liked 83 Times on 71 Posts


Quote:
Originally Posted by firefly765 View Post

What is the benefit of this? As opposed to normal hot brewing?
I believe it makes it less bitter but I do not know personally. Hopefully someone with more knowledge can chime in for you.

 
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Old 01-30-2013, 09:25 PM   #586
Biohazard
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Jan 2012
Canyon Lake, CA
Posts: 104
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Quote:
Originally Posted by D_Nyholm View Post
I believe it makes it less bitter but I do not know personally. Hopefully someone with more knowledge can chime in for you.
Correct, cold brewing reduces the astringency of the coffee. You will get a smooth coffee taste without the harsh bitterness.

 
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Old 01-31-2013, 02:01 PM   #587
AOD
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Oct 2011
Asheville, NC
Posts: 76
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Quote:
Originally Posted by loetz View Post
I'm going to start another batch of it but this time I'd like to get a bit more roasted flavor out of it. I'm thinking about increasing the amount of roasted barley, but I am nervous that I will over-do it. Is there a threshold that I shouldn't go over? How much roasted barley is too much roasted barley?
I would consider adding a small amount of Chocolate malt OR some Carafa III. The Carafa malts are de-bittered, but can add some roast character. I use about 8oz Carafa and 4oz Chocolate in lighter ~5% beers for a touch of dark character, but to remain smooth.

~Adam

 
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Old 01-31-2013, 02:21 PM   #588
AOD
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Oct 2011
Asheville, NC
Posts: 76
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Quote:
Originally Posted by Biohazard View Post
Correct, cold brewing reduces the astringency of the coffee. You will get a smooth coffee taste without the harsh bitterness.
I shy'd away from cold extracted coffee in my beer this year. Last year when I brewed this beer, I found a green-pepper-like character came out of the beer after a couple months; only some people are sensitive to it, but I believe it's some oxidation in the coffee and beer. When you add coffee or cold extract with standard non-boiled water, you are adding some oxygen to the beer. You may consider boiling the water before cold extract to reduce the oxygen content. YMMV.

I was going to comment on this subject anyway, so it's good timing. Many pages back I mentioned on my beer I used the flameout boil additions, but "dry beaned" the beer in the primary fermenter with 4oz whole bean coffee.

The beer was very coffee forward when young and still was at 4-5 months old. The coffee has began to subside as the beer matures; it's coming into it's own now.

Cheers,
~Adam

 
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Old 01-31-2013, 03:28 PM   #589
swackattack
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Dec 2011
Pittsburgh, PA
Posts: 695
Liked 38 Times on 32 Posts


I used regular coffee out of my keurig. Tastes great, seems to be no more bitter than when i cold brewed it. Side by side i couldn't tell a difference between mine and the real deal.

 
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Old 02-04-2013, 03:02 AM   #590
Mithranbeer
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Feb 2012
Posts: 37
Liked 2 Times on 2 Posts


I brewed this about a month and a half ago and opened the first one yesterday. I did both coffee additions, and I don't feel it was too much. I reduced the base malt to 14lbs, and ended up at around 7.8% abv. LOVING this recipe - it's going to be tough to save a few for aging.



 
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