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Old 10-20-2008, 08:18 PM   #11
Roasty
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Hmmm...

What I did was use a Rubbermaid food container and put the coffee in it and then added water. So as you explained it, I should have:

1) had a much bigger container and
2) added the water first and then floated the coffee on top of it?
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Old 10-21-2008, 04:34 PM   #12
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I'm not real sure that a much larger container is/was needed... I'm pretty sure that my wife made it in a pitcher. Here's another example of how to do it, but with pics and a better description than I gave. Eat / Cold-brewed iced coffee
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Old 11-10-2008, 06:18 PM   #13
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I have this beer on my "to do" list but I have an IBU question. I plugged everything into BeerSmith and I get 45.8 (Northern Brewer 28.9, Fuggles 9.3, Tettnang 7.6) Am I missing something?

Edit: Also, BeerSmith says some of the grains require mashing. Do you mash all the specialty grains?
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Last edited by GroovePuppy; 11-11-2008 at 04:43 PM.
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Old 11-10-2008, 10:59 PM   #14
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Don't know how I missed this one, I love cold brewed iced coffee, so much better that hot brewed, gotta do something like this.
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Old 02-23-2009, 08:31 AM   #15
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This looks great.. but I really would like to boost the OG and get a little more ABV in this brew. I was thinking maybe adding 2 lbs of Dextrose, how would this effect the ABV, head retention, and overall appearance? Anyone have an opinion?
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Old 12-14-2009, 02:22 PM   #16
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Just brewed this recipe on Saturday. Came out with an O.G. of 1.062. It's bubbling away nicely in my closet. I'm pretty excited to see how this one turns out.
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Old 12-18-2009, 12:31 AM   #17
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I'm doing a version of this on Sunday, with some slight changes for All-Grain:

McWood's Mocha Stout
6lbs American 2 Row
4lbs Simpson's Golden Promise
8oz Black Barley
8oz Crystal 40
8oz Flaked Oats
6oz Chocolate Malt
0.5oz Northern Brewer (8.9%AA), 60min
0.25oz Northern Brewer (8.9%AA), 40min
0.5oz Willamette (4.8%AA), 20min
8oz Lactose, 15min
1tsp Irish Moss, 15min
6oz Cocoa Powder, 5min
28oz Cold-press coffee in secondary
11.5g Safale S-04 dry yeast, rehydrated

60min mash @ 152*F, mashout @ 170*F. 60min boil. Expected OG 1.056, Expected FG 1.015.
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Old 01-05-2010, 05:14 PM   #18
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Just brewed this one up before the holidays. Got it sitting in the secondary now.

Made a couple of changes to it, based on personal preference and availability.
- Used 3/4 cup Hershey's unsweetened cocoa
- Used a medium-roast coffee (Caribou Coffee's Caribou Blend)
- Used White Labs WLP005 British Ale yeast

Had a boilover when I added the DME, stupidly forgot to take the pot off boil before adding it. Lesson learned. Didn't lose too much though. OG came in at 1.060.

I'll be kegging this one sometime around 1/16 (14 days in the secondary). I'll let you know how it turned out!!
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Old 01-05-2010, 09:32 PM   #19
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I've been lazy and letting it sit in the primary since 12/12. I still need to rack it to secondary and add the coffee concentrate.

Any thoughts on NOT racking it to secondary and just pouring in the coffee concentrate?
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Old 01-05-2010, 11:38 PM   #20
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Quote:
Originally Posted by Smoodude View Post
I've been lazy and letting it sit in the primary since 12/12. I still need to rack it to secondary and add the coffee concentrate.

Any thoughts on NOT racking it to secondary and just pouring in the coffee concentrate?
You should be able to add the coffee at bottling/kegging time. It's only a flavor addition.
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