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Old 08-19-2011, 02:48 AM   #1
Delaney
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Jul 2011
Montreal, Quebec
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+ 8oz (24 hours COLD BREWED) coffee when bottle priming for taste.

(08/18/2011)
Steeped grains at 170F for 30 mins.
2lb Pale Liquid Extract @ 60mins / 7lb 11.2 oz Dark liquid extract @ 10 mins
Pitched yeast at 96F
Slowly cooled to ferment @ 66F
Measured OG 1.055 @ 98F
Corrected OG 1.060

I'm excited for this one
criticism is welcome.

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Old 08-20-2011, 08:58 PM   #2
Delaney
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Jul 2011
Montreal, Quebec
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Does 3 weeks seem sufficient for primary? Skipping second fermentation.

 
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Old 08-20-2011, 09:03 PM   #3
kjjohns5
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Mar 2010
Tampa
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Seems like enough time to me. I flip 1.060 beers in two weeks, actually.

 
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Old 08-20-2011, 09:39 PM   #4
Delaney
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Jul 2011
Montreal, Quebec
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the chocolate malt is Hugh Baird, not Briess.

 
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Old 08-21-2011, 01:23 AM   #5
Delaney
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Jul 2011
Montreal, Quebec
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Dingemans Biscuit Malt is a toasted Malt that provides a warm bread or biscuit (Saltine Cracker) flavour & aroma. It will also lend a garnet-brown colour. Use 5-15% maximum. No enzymes. so must be mashed with malts having surplus diastatic power.

Does that mean I shouldn't have used this without mashing, or does my liquid malt extract make up for it? Why is this so?

 
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Old 09-12-2011, 04:38 AM   #6
Delaney
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Jul 2011
Montreal, Quebec
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Fg 1.0135 @ 68f

 
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Old 09-15-2011, 03:35 PM   #7
Delaney
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Jul 2011
Montreal, Quebec
Posts: 499
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cold brewed coffee for 11 hours in 47 oz of sterile water. Carbonated to a volume of 2.72. Bottled today. Tastes quite exquisite at bottling. Coffee type was mocha. produced total volume of 22.6 liters.

 
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Old 09-25-2011, 12:38 AM   #8
Delaney
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Jul 2011
Montreal, Quebec
Posts: 499
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Holy [email protected] this beer is amazing after 9 days in the bottle...I'm sure it will get better. I HIGHLY recommend this recipe. Definitely more of a porter than a stout

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Old 11-07-2012, 03:57 PM   #9
Romulan42
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Nov 2012
Pittsburgh, Pennsylvania
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Morning Delaney,

I am really interested in trying out this recipe. (In fact I can hardly wait)

I just had a question before I got started (hopefully brewing today)...

Please let me know if I am understanding this properly:
For the liquid extract schedule...
Put hops in ... Wait 10 minutes ... Then Add the dark?
Finish schedule , then at 60 minutes add the pale to finish it ?

I just don't want to make a silly mistake!

Also thinking about adding cocoa powder, any suggestions on that?

Any of your time is highly appreciated !

Cheers,
ROMULAN

 
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Old 11-07-2012, 05:53 PM   #10
Delaney
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Jul 2011
Montreal, Quebec
Posts: 499
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No I think I did it the other way around....

Pale liquid = ~1/5 of total extract at the beginning of your 60 minute boil(at 60 mins)
Dark Liquid extrat = ~4/5 of total extract in the last 10 minutes of boil (at 10 mins)

it's a countdown

I can't remember the science behind it but I can tell you that a better quality product will be achieved if you add the majority of your malt extract towards the end of the boil.


Let me know how it turns out...This is the best chocolate coffee porter recipe I've tried.

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