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Old 09-13-2011, 07:50 PM   #21
SkyHighBrew88
 
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Jan 2010
Indianapolis, Indiana
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Thanks for the info! Will be brewing this soon, I think I may have found nibs at Whole Foods from a chocolate company named Theo.

Excited to brew this, thanks again!
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Old 10-27-2011, 04:29 AM   #22
agentEhrman
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Jul 2011
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I'm def giving this a try, but I will need to convert it to partial mash first... I better start acquiring all the ingrediants on this long list!

 
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Old 11-06-2011, 04:14 PM   #23
dabull25
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Feb 2011
baltimore, maryland
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Can anyone convert this to a partial mash or extract recipe for me?

 
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Old 11-07-2011, 01:18 AM   #24
mikeho
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Apr 2010
Boston
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See post #14 for partial mash.
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Old 11-09-2011, 01:45 AM   #25
dabull25
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Feb 2011
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Thanks...gonna brew this one up!

 
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Old 11-09-2011, 04:26 PM   #26
Righlander
 
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is that 4oz of the coffee total or 2oz?

 
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Old 11-13-2011, 01:40 PM   #27
agentEhrman
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Would it change the out come dramatically if I simply throw the last two ounces of coffee in with the priming sugar boil? I don't have a french press, or know what one is for that matter.. Or should I just brew it in a normal coffee pot and add with boiled sugar? Thanks in advance!

 
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Old 11-13-2011, 01:43 PM   #28
agentEhrman
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Jul 2011
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Quote:
Originally Posted by agentEhrman View Post
Would it change the out come dramatically if I simply throw the last two ounces of coffee in with the priming sugar boil? I don't have a french press, or know what one is for that matter.. Or should I just brew it in a normal coffee pot and add with boiled sugar? Thanks in advance!
My ingredients will be here in two more days, I am making this with all organic from seven bridges. Can't wait to brew it up, especially since Founders doesn't distribute here in NE, and a buddy from K.C. keeps telling me how good the original is.

 
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Old 11-14-2011, 04:19 PM   #29
mikeho
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Coffee gets added twice, 2 oz at flameout and 2 oz around bottling. However, I re-read the original recipe from BYO and they state to add the second 2 oz in the secondary. I don't secondary, so I added at bottling. I think you want to avoid boiling the coffee, but you could add the coffee to the priming sugar/water, or make the coffee, and dissolve the priming sugar in that.
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Old 11-14-2011, 09:32 PM   #30
Jcoz
 
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Am I reading this right, that you are adding a liter of coffee to the secondary or at bottling made with 2oz of grounds?

 
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