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Old 03-24-2013, 01:15 AM   #621
Vigo_Carpathian
 
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Dec 2012
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Quote:
Originally Posted by pabloj13

I just used a combination of unsweetened and bittersweet chocolate. Worked great.
How much of each did you use and at what time? Thanks. I was thinking of using the powder because I already have it in my cabinet.

 
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Old 03-24-2013, 01:18 AM   #622
swackattack
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Dec 2011
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I used raw nibs for the second batch and unsweetened coco powder for the first. Coco powder as much better imo

 
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Old 03-24-2013, 01:19 AM   #623
pabloj13
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Dec 2011
Durham, NC
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Quote:
Originally Posted by Vigo_Carpathian View Post
How much of each did you use and at what time? Thanks. I was thinking of using the powder because I already have it in my cabinet.
You can see what I did here.

Here were my extras:
2oz ground sumatran coffee at flameout

2oz ground Kona, cold pressed, at bottling

2.5 oz dark bittersweet chocolate at 15'

1.5 oz unsweetened chocolate at 15'

I know some have used powder before. I just had solids laying around.
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Old 03-24-2013, 02:30 AM   #624
Vigo_Carpathian
 
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Sounds good. I have powder already so I think I will use that. If I can eventually find some nibs, I might use some in secondary. I saw a tag for them at Whole Foods but they were out.

 
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Old 03-24-2013, 03:29 PM   #625
FATC1TY
 
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Powder is what you want to use in the boil. You don't want to boil the nibs.

Nibs are ideal for secondary however, much better flavor when beer is sitting on them, and they are alot cleaner!
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Old 03-24-2013, 03:48 PM   #626
mtnagel
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Apr 2012
Cincinnati, Ohio
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Quote:
Originally Posted by FATC1TY View Post
Powder is what you want to use in the boil. You don't want to boil the nibs.

Nibs are ideal for secondary however, much better flavor when beer is sitting on them, and they are alot cleaner!
How come the original BYO recipe calls for adding nibs at flameout?

I brewed this yesterday and followed the recipe (basically) exactly. Can't wait to see how it turns out.

 
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Old 03-27-2013, 05:15 PM   #627
run42beer
 
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Jun 2012
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I tasted the first bottle of my second batch of this recipe yesterday and it turned out fantastic. OG 1.096, FG 1.032. Great head retention, wonderful aroma, it is very close to the original. Will have to do a side by side comparison with a bottle of Founders Breakfast stout this weekend.

Thanks again for this awesome recipe!
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Old 03-31-2013, 02:15 PM   #628
joshb
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Dec 2012
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Transferred my batch to secondary yesterday after 2 weeks. My OG was 1.074, 1.022 yesterday. Coffee taste was prominent and it already tasted pretty decent.

 
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Old 04-15-2013, 12:49 AM   #629
Vigo_Carpathian
 
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Quote:
Originally Posted by run42beer View Post
I tasted the first bottle of my second batch of this recipe yesterday and it turned out fantastic. OG 1.096, FG 1.032. Great head retention, wonderful aroma, it is very close to the original. Will have to do a side by side comparison with a bottle of Founders Breakfast stout this weekend.

Thanks again for this awesome recipe!
Good to hear, those were my numbers exactly too. I was worried about it finishing too high at 1.032. How long did you age this? I was thinking four months and then kegging.

 
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Old 04-15-2013, 03:16 PM   #630
rideincircles
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Feb 2012
Fort Worth, Texas
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Brewed my batch last night. This was my third all grain batch and my biggest beer so far. Ended up with almost 6 gallons at 1.074. Started at 8:15 and finished around 2:30am last night putting the beer in the closet. I started off my mash close to 158 and got it down to 155 degrees after adding some extra water. By the time the water level was right it was about 7 gallons of water in the mash.

I tried to mash out, but I think the water was not hot enough and my grains never got above 158. I used about 3.5 gallons to sparge including the gallon I added on top of my mash. I ended up with more wort than I could fit in my 9 gallon kettle and boiled down until hot break and added more wort once it dropped an inch. Ended up boiling for 2 hours total, with hops being added after the first hour. I upped the hops to 1 ounce nugget and also added an extra 1/3 oz of magnum hops since I had a couple immediate boilovers and may have lost some. My first runnings measured 1.063, and sparge was around 1.031. Pretty sure I was close to 9 gallons of total runoff, just did not have enough time to boil it all down.

Other than bumping up the hops, I used cocao powder instead of the nibs and everything else was to the recipe and everything else went smoothly. It was on its way 6 hours later in my closet at 73 degrees and I added frozen water bottles to cool it into the 60's. Will have my roommate check on it when he gets home after lunch. Fermentation temperature control will be the main focus now. Still need to set up a chamber.

It was so dark, and smelled like coffee like nothing else. It was too late to drink all my sample with coffee in it last night.

Here are a couple pictures.





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