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Old 02-05-2011, 12:47 AM   #1
mrgstiffler
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May 2009
Newberg, OR, Cascadia
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Recipe Type: All Grain   
Yeast: US05   
Yeast Starter: 2L   
Batch Size (Gallons): 5G   
Original Gravity: 1.101   
Final Gravity: 1.020   
IBU: 95.9   
Boiling Time (Minutes): 90   
Color: 59.3   
Primary Fermentation (# of Days & Temp): 14 Days @64F   
Tasting Notes: Smooth as a baby's bottom! Excellent coffee flavor that's not overpowering.   





Add the molasses to the start of the boil to make it easier to stir in. First wort hop with the columbus for great non-harsh bittering.

Cold brew 1lb of coarse coffee grounds with 10quarts of filtered water the night before packaging for around 16 hours. Strain coffee and pour into bottling/packaging bucket when adding sugar or straight into keg if kegging.

I fermented for 14 days or so and then left it in secondary for a few months over Christmas.

Strong coffee aroma. Taste starts with coffee, moves into fruit and chocolate, ends with bitter coffee. SMOOTH the entire time.
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Old 09-04-2011, 08:10 PM   #2
Brewitt
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Wow, that looks like a wonderful recipe and a beautiful beer. I do have a question about the recipe though. You say 64 oz of coffee in your recipe listing, then you say you cold brew 1 lb of coffee in 10 quarts of water and then add to bottling bucket. Seems like something got confused here. Can you explain or correct this for me. I would really like to brew this beer. Looks like Old Rasputin with an extra dose of coffee flavor. I'm liking it!!!!

 
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Old 09-04-2011, 08:11 PM   #3
Brewitt
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Darn, missed a question in the last post. What type of yeast did you use and was there any problem hitting the FG? Thanks for your help and your recipe.

 
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Old 09-07-2011, 06:44 AM   #4
mrgstiffler
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May 2009
Newberg, OR, Cascadia
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The confusion came from me doing the recipe and then a couple months later adding the coffee. The amount of coffee I added was too much I think. For the first couple weeks it was great, but then the coffee flavors just kept getting strong. I think half that much would have been much better.

I used US-05 and I missed my OG by about .008 under. FG was .004 over. Yes, it was BIAB.

I think the wheat is my favorite part of the beer. Combined with the coffee, it's just damn smooth. I think I would double the chocolate wheat and probably the molasses too. That would hide the alcohol kick a little bit better I think. I would also mash a little higher. Maybe 154F or so. My mash ended up dipping down to ~148F because of my kettle.
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Old 10-06-2011, 04:01 PM   #5
crags9
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Oct 2010
Knoxville, Tennessee
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This recipe looks outstanding! One question though, when you cold brew the coffee would you not end up with somewhere around 7 gallons to put in the keg? Maybe I'm just missing something....

 
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Old 10-31-2011, 05:34 AM   #6
mrgstiffler
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May 2009
Newberg, OR, Cascadia
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Quote:
Originally Posted by crags9 View Post
This recipe looks outstanding! One question though, when you cold brew the coffee would you not end up with somewhere around 7 gallons to put in the keg? Maybe I'm just missing something....
After filtering it, I ended up with a little under 3/4 gallon. I would use half the amount of coffee next time.
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