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Old 07-22-2007, 02:51 AM   #1
brewt00l
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Default T_Horton Coffee Stout

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: NA
Additional Yeast or Yeast Starter: NA
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.020
IBU: 52
Boiling Time (Minutes): 90
Color: 33.7
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 21

T_Horton's Coffee Stout
13-E American Stout

Size: 5.04 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 232.62 per 12.0 fl oz

Original Gravity: 1.070 (1.050 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.022)
Color: 33.7 (30.0 - 40.0)
Alcohol: 6.87% (5.0% - 7.0%)
Bitterness: 51.96 (35.0 - 75.0)

Ingredients:
10 lbs 2-Row Brewers Malt
1 lbs Chocolate Malt
1 lbs Roasted Barley
4 oz Black Malt
8 oz Victory® Malt
8 oz Maltodextrine
1 oz Horizon (12.0%) - added during boil, boiled 60 min
20 tbsp Coffee (grounds) - added dry to secondary fermenter
0.0 ea Fermentis S-04 Safale S-04

01:03:38 Mash In - Liquor: 3.98 gal; Strike: 168.1 °F; Target: 152.0 °F
02:03:38 Sacc. Rest - Rest: 60 min; Final: 147.9 °F
02:33:38 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 1.74 gal collected, 15.0 min; Batch #1: 4.4 gal sparge @ 168.0 °F, 4.26 gal collected, 15.0 min; Total Runoff: 6.11 gal

Notes:
Coffee was 20 tablespoons of Fine ground Tim Hortons in 2 liters of cold water to create an infusion that was added before bottling.

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Last edited by brewt00l; 05-12-2008 at 10:18 AM.
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Old 01-27-2011, 01:46 AM   #2
robg2251
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How was this if you remember.. and would or have you made it again?
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