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Old 02-04-2013, 03:48 PM   #591
NewJersey
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Oct 2012
Boonton, NJ
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made this on saturday. og was low at 1073. oh well.
first stout ive ever made and im excited to taste it. smelled great.
thanks for the recipe OP!

 
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Old 02-04-2013, 06:02 PM   #592
ShaKeyJ
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Sep 2012
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Bottled the extract version 11/13/2012 and it's great now! The coffee mellowed out and has a rich robust quality without being sweet.

 
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Old 02-07-2013, 10:52 PM   #593
Tim_Jones
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Feb 2013
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Quote:
Originally Posted by ShaKeyJ
Bottled the extract version 11/13/2012 and it's great now! The coffee mellowed out and has a rich robust quality without being sweet.
Any way I could get the extract recipe? This is only my second batch. Not quite ready for all grain. Thanks

 
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Old 02-08-2013, 05:12 PM   #594
ShaKeyJ
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Sep 2012
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http://www.byo.com/component/k2/item...one?Itemid=398

Took awhile to find it. BYO redid their site or something. Has extract and all grain option.

 
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Old 02-08-2013, 05:25 PM   #595
johns
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Dec 2011
warrenville, illinios
Posts: 504
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Great cold-brewed coffee begins with one cup good-quality, whole coffee beans and one quart (four cups) cold or room-temperature filtered water. You'll also need a quart-sized pitcher, jar or pot, some cling film and a refrigerator.
As with hot coffee, fresh-ground beans result in the best-tasting coffee. Coarse-grind your coffee beans. If you're using a smaller grinder (like the on pictured) grind in several batches.

Place the coffee beans into the pitcher. Slowly add cold or room temperature filtered water, stirring as you go. Stirring well moistens the beans, ensuring an even and flavorful brew.

Cover the brewing vessel with cling wrap (such as Saran Wrap) or with a lid. Place it in the fridge overnight (or for roughly 12 hours).

Use any type of coffee filter to separate the grounds from the cold-brewed coffee. Pour slowly to avoid overflow.

Some people prefer to use a wire mesh sieve to remove large particles of coffee before filtering finer grounds with a paper or metal filter.

Once it has been filtered, cold-brewed coffee is ready to serve. Add ice cubes, coffee ice cubesor a liquid sweetener if desired.

Cold-brewed coffee will stay fresh up to two weeks if covered and refrigerated.
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Old 02-08-2013, 05:27 PM   #596
ShaKeyJ
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Sep 2012
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Not sure if link will work so here is the BYO from 2009

Founder’s Brewing's Breakfast Stout Clone

Author: Betsy Parks Issue: January/February 2009
Try making this homebrew-sized batch of Founders Brewing Company's tasty stout - for breakfast even!

--

Founder’s Brewing Company Breakfast Stout

(5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %

Ingredients:
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 L)
12 oz. (0.34 kg) roast barley malt (450 L)
9.0 oz. (0.25 kg) debittered, black malt (530 L)
7.0 oz. (0.19 kg) crystal malt (120 L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet baker’s chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by Step:
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 F (68 C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 F (24 C). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 F (20 C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.

All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 F (78 C) water to stabilize at 155 F (68 C) for 60 minutes. Sparge slowly with 175 F (79 C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

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Old 02-09-2013, 05:47 AM   #597
Tim_Jones
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Feb 2013
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Found it here as we'll. brewed today and can't wait to taste. Pretty much the same brew, but a little different fermentation and a vanilla bean addition

http://hopville.com/recipe/923160

 
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Old 02-11-2013, 01:58 PM   #598
LakesideBrewing
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Mar 2012
Methuen, MA
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Has anyone brewed this recipe without the chocolate and coffee? I've been looking for a good basic stout recipe and this one looks great.

-Mike
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Old 02-28-2013, 05:20 PM   #599
matt514
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Jan 2013
Posts: 10


i want to brew this recipe, but i only have a 10 gallon rubbermaid mash tun, which i read gets maxed out with this recipe if i use thee 16lbs of two row. i just am not sure how i would add my mash out water if the mash tun is already full to the top. is it possible to skip the mashout and just empty the first runnings and go straight to the batch sparge? or can i empty out enough of the first runnings to be able to fit in my mashout water?

 
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Old 02-28-2013, 05:31 PM   #600
sweetcell
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Jan 2012
Rockville, MD
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i wouldn't skip mashout on this beer. if you do, you won't stop conversion and your beer can end up too thin.

i would suggest adding as much grain as you can, and making up the missing gravity with extract. only cut out base malt, make sure you still get your full amount of specialty grains.
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- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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