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Old 09-14-2010, 12:30 PM   #1
mlg5039
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Aug 2010
Lincolnton, NC
Posts: 574
Liked 31 Times on 13 Posts



OKay, so my first batch was an Oktoberfest Ale that I bottled a week ago. The second brew in the pipeline is a chocolate coffee stout, developed from an extract recipe I found on here.

Chocolate Coffee Stout

1lbs Caramel Crystal Malt Grain (10.0 SRM) 10%
1lbs Chocolate Malt Grain (350.0 SRM) 10%
6lbs DLE (17.5 SRM) 60%
2lbs Amber Dry Extract (12.5 SRM) 20%

Steeped crushed specialty grains at 150-155 degrees for 30 minutes.

60 Minute Boil Time

1.00oz Simcoe hops @ 60 Minutes
2.00oz US Goldings @ 15 minutes
1.00oz Goldings East Kent for dry hopping

S-04 Yeast (I know a little odd now that I've read more)

I had an OG of 1.073.


So, It's been in the primary for 14 days now. I haven't peeked at it at all but my plan was to dry hop it today. Then, in a week, rack the beer to a secondary fermenter for 2 weeks. While In the secondary I can add either whole coffee beans or some cold-brewed coffee.

My questions are, does 7 days dry hopped in the primary, and 3 weeks total, sound adequate? And, will I get the coffee flavor I want adding whole coffee beans to the secondary?

Thanks in advance to the brew gods.
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Primary:BCS Clone
Secondary:Oud bruin (2), Raspberry melomel
Bottled: Oktoberfest, Imperial Punkin
Kegged: Wild Ale, Dark Mild
Gallons to date 2012: 47

 
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Old 09-14-2010, 02:21 PM   #2
nordoe
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Feb 2010
Philadelphia
Posts: 187
Liked 1 Times on 1 Posts


Quote:
Originally Posted by mlg5039 View Post
OKay, so my first batch was an Oktoberfest Ale that I bottled a week ago. The second brew in the pipeline is a chocolate coffee stout, developed from an extract recipe I found on here.

Chocolate Coffee Stout

1lbs Caramel Crystal Malt Grain (10.0 SRM) 10%
1lbs Chocolate Malt Grain (350.0 SRM) 10%
6lbs DLE (17.5 SRM) 60%
2lbs Amber Dry Extract (12.5 SRM) 20%

Steeped crushed specialty grains at 150-155 degrees for 30 minutes.

60 Minute Boil Time

1.00oz Simcoe hops @ 60 Minutes
2.00oz US Goldings @ 15 minutes
1.00oz Goldings East Kent for dry hopping

S-04 Yeast (I know a little odd now that I've read more)

I had an OG of 1.073.


So, It's been in the primary for 14 days now. I haven't peeked at it at all but my plan was to dry hop it today. Then, in a week, rack the beer to a secondary fermenter for 2 weeks. While In the secondary I can add either whole coffee beans or some cold-brewed coffee.

My questions are, does 7 days dry hopped in the primary, and 3 weeks total, sound adequate? And, will I get the coffee flavor I want adding whole coffee beans to the secondary?

Thanks in advance to the brew gods.
Your gravity is quite high which means you may want to leave it in the secondary a little longer. I am not sure why you are dry hopping a stout, but to each his own. you will probably get the flavor you want, but maybe just leave it a bit longer in the secondary with the beans.
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Kegged- Belgian Blonde
Kegged- Belgian Wit, Joyce de Witt
Bottled- Imperial Spiced Apple Cider
Primary- Apple Cider

 
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