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Old 08-02-2011, 04:06 PM   #1
russellqwerty
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Aug 2011
philadelphia, pa
Posts: 23

Recipe Type: Extract   
Yeast: Nottingham   
Batch Size (Gallons): 5   
Original Gravity: n\a   
Final Gravity: n\a   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7 Days ~ 65 F   
Secondary Fermentation (# of Days & Temp): 21 Days ~ 65 F   
Tasting Notes: n\a   

120 crystal malt .35 lb
Dark chocolate roasted malt .35 lb
Roasted barley .35 lb
Oatmeal .7 lb
Light DME 5 lb
Corn Sugar (Bottling) .75 cups
Steep 30 min
Boil Time 60 min
Bittering .75 oz @ 0
Finishing 1 oz @ 60
Irish Moss 1 pack @ 35

Nottingham yeast 1 pack

(In Secondary)
Coffee bean (whole) 1/3 cup
French oak chips 2 cups

After bottling my first brew, Citra IPA, over the weekend which came from a kit. I wanted to try and make my own 5 gallon recipe for a breakfast stout. I am still a noob, so I am looking for feedback. Is this recipe possible? If so, what would be a good choice for hops?

I plan on adding coffee beans and oak chips to the secondary. I am hoping for a slight vanilla flavor from the oak chips.

I have been chopping up different recipes from different posts, attached is what I have so far.

Let me know your thoughts..


 
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Old 08-02-2011, 04:24 PM   #2
Kula
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Nov 2010
Astoria, Oregon
Posts: 38
Liked 1 Times on 1 Posts


I would say bump up the crystal malt to .75 or 1#. Also, consider adding the coffee as a cold extract brew instead of straight beans. I've tried beans and grounds in the secondary and it left a somewhat harsh "grounds" like taste. Look up 'cold extract coffee' to see what I mean. You could even brew a little and add it to a bottle of your favorite stout to imagine how it may influence your brew recipe. You may consider leaving the coffee out altogether, because it can have a drastic effect on the beer. As far as hops go, maybe something traditional and mild, like Goldings.

Just my two cents : )

PS - I think your measurements are pounds yes, and not ounces? As in .35 lbs of crystal? Not suer that translates as far as your priming sugar is concerned though.

 
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Old 08-02-2011, 04:51 PM   #3
russellqwerty
Recipes 
 
Aug 2011
philadelphia, pa
Posts: 23

Thanks for the reply, yes the measurements are for pounds. Maybe, I will leave the coffee out all together, I would rather it have a slight flavor of coffee rather than a strong amount

 
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Old 08-02-2011, 07:21 PM   #4
Hefanatic
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Jul 2011
Mesa, Az
Posts: 179
Liked 2 Times on 2 Posts


If you're looking for a vanilla flavor you should consider this. You could get a couple fresh vanilla beans, split them and put them in a few ounces of vodka. Let it soak while the stout is in the primary fermenter and add it to the secondary when you transfer. This is something I have seen people execute with good results. Personally, I wouldn't know how this turns out but I will soon as I have a chocolate oatmeal milk stout in the secondary and I added this concoction on the advice of some brewers here.
__________________
“Alcohol may be man's worst enemy, but the bible says love your enemy.”- Frank Sinatra

“I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day.”- Frank Sinatra

 
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Old 08-11-2011, 07:41 PM   #5
russellqwerty
Recipes 
 
Aug 2011
philadelphia, pa
Posts: 23

This has been in the primary since last friday, the actual recipe I used was this:

120 crystal malt .35 lb
Dark chocolate roasted malt .35 lb
Roasted barley .35 lb
Oatmeal 1 lb
Light DME 9 lb
Steep 30 min
Boil Time 60 min
Kent Golding .75 oz @ 0
Kent Golding 1 oz @ 60
Irish Moss 1 tablet @ 45
Nottingham yeast 1 pack

This was actively fermenting @ 65 F for about 5 days slowed to a crawl after 6. I will probably let this sit for a week in the primary


 
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Old 08-15-2011, 04:26 PM   #6
russellqwerty
Recipes 
 
Aug 2011
philadelphia, pa
Posts: 23

Racked to the secondary last night, added oak chips and coffee beans. Upon opening the lids of the primary I was blasted with a strong smell of alcohol, and after a taste of the sample I would have to say it is very alcoholic indeed.

 
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Old 08-16-2011, 07:12 AM   #7
Hefanatic
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Jul 2011
Mesa, Az
Posts: 179
Liked 2 Times on 2 Posts


My last beer was a double chocolate oatmeal milk stout. When I racked to my bottling bucket it smelled like a super alcoholic tootsie roll. After a week in the bottle the smell is gone, and the beer is incredible. No hard alcohol flavors whatsoever.
__________________
“Alcohol may be man's worst enemy, but the bible says love your enemy.”- Frank Sinatra

“I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day.”- Frank Sinatra

 
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Old 08-29-2011, 03:37 PM   #8
blochhead
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Dec 2010
Muncie, IN
Posts: 4


Quote:
Originally Posted by Hefanatic View Post
My last beer was a double chocolate oatmeal milk stout. When I racked to my bottling bucket it smelled like a super alcoholic tootsie roll. After a week in the bottle the smell is gone, and the beer is incredible. No hard alcohol flavors whatsoever.
Sounds pretty close to what I'm thinking about for the next batch. Did you post a recipe for this or where can I find it?

 
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Old 09-01-2011, 03:18 PM   #9
russellqwerty
Recipes 
 
Aug 2011
philadelphia, pa
Posts: 23

Ill be bottling this tomorrow, and if I remember I'll put some pics up.

I'll also be testing these http://www.homebrewtalk.com/f35/flip-tops-262224/

 
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Old 09-01-2011, 05:11 PM   #10
russellqwerty
Recipes 
 
Aug 2011
philadelphia, pa
Posts: 23

May add cold brewed coffee to this, if I can get around to that tonight

 
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