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Old 11-07-2010, 12:20 AM   #1
cobolstinks
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Sep 2008
Rochester, MN
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I live an hour south of this brewery but I cant get any surly beers here in Rochester , so i have to do the next best thing.... clone their beers. I'm doing 5 gallon AG batches.

Here is some info from their site:

STYLE: Coffee flavored American Brown Ale
MALT: Pale Ale, Aromatic, Medium Crystal, Dark Crystal, Oats and Chocolate
HOPS: Columbus,Willamette
COFFEE: Gautemalan Finca Vista Hermosa Full City Roast by Coffee and Tea Ltd.
YEAST: English Ale

OG: 14║ Plato
ABV: 5.5% v/v
COLOR: 45 ║SRM
IBU: 45

For the coffee, I was thinking of racking the beer off the primary and onto 1/2 lbs of course ground coffee in the secondary. Leave it on the grounds for 2-3 days then pull the beer off the grounds and keg it.

What would you recommend for the base beer grain bill?

What do you think about adding the coffee grinds to the secondary?

Thanks!

 
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Old 11-07-2010, 04:36 AM   #2
HalfPint
 
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Oct 2009
Houston
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Can't help you on a base recipe granted I've never had that beer, but I can tell you that 8 oz of coffee may be a bit much. I would probably start somewhere around 3 oz at flamout, then add another 2-3 oz of cold brewed coffee at bottling/kegging.

 
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Old 11-07-2010, 05:17 AM   #3
KirkMN
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Oct 2010
Minneapolis, MN
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It's a great beer, one I'd like to try to brew myself someday.

 
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Old 11-07-2010, 03:38 PM   #4
dedhedjed
 
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Feb 2010
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I've done 4 oz of my father's homeroasted beans in a 2.5 gallon batch, "dry-hopped" in secondary...it was for a stout though, so the coffee was competing with a roastier grain bill than a brown ale. as I look at it, adding grounds to secondary is essentially cold brewing, except that the steeping of the grounds is with the beer itself instead of water...just my .02, but I've had good success with this method...in fact I'm brewing a 7 gallon batch of robust porter this week, with 5 gallons to be kegged normally, and 2 gallons (in a separate fermenter) to get the coffee treatment. coffee in beer is great!

 
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Old 11-07-2010, 07:34 PM   #5
cobolstinks
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Sep 2008
Rochester, MN
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So 4oz for 2.5 gallons is the same coffee to beer ratio that I was thinking of using. I was thinking of using a hazelnut coffee, have you ever tried that type of coffee in beer?

 
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Old 11-07-2010, 08:10 PM   #6
dedhedjed
 
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I have never used a flavored coffee...my father's roasts are quite robust, often with sumatra coffee...4 oz. in 2.5 gallons makes for a pretty powerful coffee flavor (it does mellow over time, though), but I like it, as does my father...a non-coffee drinker would probably hate it though.

i say go for it with the hazelnut...and let me know how it turns out.

 
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Old 11-08-2010, 04:06 AM   #7
cmuench
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Apr 2010
Northfield, MN USA
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I brewed this recipe for a Bender clone. It is very similar to Surly's with regard to color and flavor.

As far as the coffee goes, I can't help you...

Good luck.

 
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Old 11-13-2010, 11:30 PM   #8
cobolstinks
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Sep 2008
Rochester, MN
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Ok I'm ready to order the recipe (much borrowed from cmuech's post) and would like some feedback.

5gallon AG batch
8.0 lbs maris otter
.75 lbs crystal carmel 60L
1.0 lbs crystal carmel 80L
.25 lbs black patent
1.0 lbs coffee malt
2.0 lbs flaked oats

1 oz columbus
1 oz willamette

wyeast 1056 ( i have a bunch of this on hand)

Then i was going to add .25 to .50lbs of course ground coffee in the secondary.

I've never used flaked oats before. Do i just mash them like any other malt grain? I usually mash at 152 and batch sparge. Do the oats add any fermentable sugars?

Thanks!

 
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Old 11-14-2010, 12:36 AM   #9
HalfPint
 
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looks solid to me. If you've had trouble mashing wheat or the like in the past, you may want to throw some rice hulls in with those oats, but I wouldn't worry about it. Yes, you can mash at 152 and do your normal batch sparge, but if I were you, I would probably mash that brew at around 155 to get a bit more body out of it.

 
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Old 11-14-2010, 01:35 AM   #10
cobolstinks
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Sep 2008
Rochester, MN
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Does mashing flaked oats yield fermentable sugar?

 
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