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Old 11-16-2010, 04:29 PM   #11
cobolstinks
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Sep 2008
Rochester, MN
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He's what I just purchased:

5gallon AG batch

8.0 lbs maris otter
1.0 lbs crystal carmel 60L
.5 lbs crystal carmel 80L
1.0 lbs aromatic malt
1.0 lbs chocolate malt
1.0 lbs flaked oats

1 oz columbus
1 oz willamette

and I'm going to use wyeast 1056, i know that on surly's site it says british ale yeast, but I have 1056 on hand and I personally cant taste the difference between 1056 and 1098.

I'll do some comparisons after its ready and post back.

 
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Old 12-23-2010, 10:07 PM   #12
cobolstinks
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Sep 2008
Rochester, MN
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Finally got around to brewing this last night. I ended up with 6 gallons at 1.050. The wort tasted awesome. The color and taste are pretty damn close. The chocolate malt put a lot of roasty coffee like flavor in this beer. Can't wait till this is ready to drink.

 
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Old 12-23-2010, 11:01 PM   #13
flabyboy
 
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Dec 2010
Dover, MN
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Quote:
Originally Posted by cobolstinks View Post
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!
I feel your pain regarding Surly availability. I'm right in your neck of the woods. I just made a Furious clone myself. Good luck

 
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Old 12-23-2010, 11:14 PM   #14
flabyboy
 
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Dec 2010
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Do you have to do a protein rest when use oats?

 
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Old 12-24-2010, 05:56 PM   #15
AnchorBock
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Apr 2010
Minneapolis
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Let us know how it turns out.

 
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Old 01-09-2011, 04:35 AM   #16
cobolstinks
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Sep 2008
Rochester, MN
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Racked this to secondary today with the coffee grinds. I plan on bottling this on Monday night. I'll keep the thread updated on taste comparisons.

 
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Old 01-11-2011, 02:33 PM   #17
cobolstinks
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Sep 2008
Rochester, MN
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Bottled this last night. I drank the little bit that wouldn't fill a bottle, its pretty damn close to the real thing. I might have added a little too much coffee though, the coffee flavor is really intense.

I added 9oz of coffee grinds in the secondary and let them soak for 48hrs. I think next time I would do 7oz for a 5gal batch, but maybe the flavor will relax some once its conditioned.

I'll try to post side by side pics when its carbed.

 
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Old 01-25-2012, 12:23 AM   #18
robwestcott
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Jan 2012
bloomington, indiana
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Quote:
Originally Posted by cobolstinks View Post
Racked this to secondary today with the coffee grinds. I plan on bottling this on Monday night. I'll keep the thread updated on taste comparisons.
am i understanding correctly - 2 days total in secondary ?

 
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Old 01-25-2012, 12:28 AM   #19
flabyboy
 
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Dec 2010
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Quote:
Originally Posted by robwestcott

am i understanding correctly - 2 days total in secondary ?
This is a pretty old thread. If you are thinking about doing this beer, look at the recipe for Surly Bender under Northern Brewers Pro Kits. Coffee Bender is just Bender with coffee added to it. I believe Surly cold steeps the coffee and adds it before bottling

 
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Old 01-25-2012, 04:12 AM   #20
aaronay
 
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Jan 2011
Eau Claire, WI
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FYI. I just saw surly coffee bender at Andy's north in rochester
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