Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz) - Page 7 - Home Brew Forums
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Old 12-26-2012, 07:53 PM   #61
codyjp
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Dec 2009
Long Beach Ca
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I brewed this last year and I'm still slowing (savoring) my way through it. It is an outstanding beer. I made mine with fresh ground expresso (still warm from the grinder!) and Ghiradelli cocoa.

It was a lot of work to make, but worth every bit of it!



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Old 12-26-2012, 08:45 PM   #62
FermentEd
 
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Nov 2005
Plainfield, IL
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Quote:
Originally Posted by codyjp View Post
I brewed this last year and I'm still slowing (savoring) my way through it. It is an outstanding beer. I made mine with fresh ground expresso (still warm from the grinder!) and Ghiradelli cocoa.

It was a lot of work to make, but worth every bit of it!
Sounds yummy Cody! Cheers!



 
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Old 12-27-2012, 07:52 PM   #63
cbehr
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May 2012
Ephrata, PA
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How much coffee did you actually use? I'm trying to figuer out what I'll use for roughly 1.25 gallons(1/2 of my 2.5g batch). I'm going to add at bottling time.

 
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Old 12-27-2012, 07:59 PM   #64
FermentEd
 
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I used 24 oz. of cold brewed coffee at kegging. This was made by using course ground coffee steeped in 24 oz. of filtered room temperature water overnight, then strained through a coffee filter. I used twice as much coffee grounds as I would have used to brew regular coffee.

 
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Old 12-28-2012, 09:40 PM   #65
mfmorgan76
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Jun 2012
New Orleans, Louisiana
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Is there a DME recipe for this? I'm not so bad-ass as to go all-grain.

 
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Old 02-10-2013, 02:20 AM   #66
Jeebas
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Quote:
Originally Posted by FermentEd View Post
3. Add 24 oz. of Cold Brewed Coffee at kegging. Use course ground coffee steeped in 24 oz. of filtered room temperature water overnight. Use twice as much coffee grounds as you would for regular brewed. Strain through paper filter before adding to keg.
I am gettin ready to cold-brew the coffee now, the bag of coffee that I bought at the store (yeah I'm not much of a coffee drinker :P though I love the flavor in other things) says to use 1 rounded tbsp per 6 oz of water, and you call for 24oz, but say to use double. So I am gonna shoot for using 8 rounded tbsp. I will report back in 3 weeks once its carbed in the keg!

 
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Old 02-11-2013, 07:09 PM   #67
FermentEd
 
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It is a bit confusing the way it's worded, but you have it right - 8 rounded tbsp per 24 oz water. I hope you enjoy! Cheers!

 
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Old 02-15-2013, 01:53 PM   #68
Jeebas
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Quote:
Originally Posted by mfmorgan76 View Post
Is there a DME recipe for this? I'm not so bad-ass as to go all-grain.
When I was doing extract and I saw an AG recipe that I wanted to try what I would normally do was replace the pale or 2-row malt with light or extra light DME at the following ratio - Per 1 lb of grain use 0.6 lbs of DME.

Alternatively, I plugged this recipe into brewtarget, and changing the equipment to a half boil extract batch - boiling 3 gallons, losing 2 quarts during the 60 min boil, and topping off with 2.5 gallons of water post-boil - and I replaced the 11 lbs of 2-row with 6.4 lbs of Light DME. That got me to an post boil OG of 1.072 - Exactly what this recipe calls for. I would then steep the other grains (total coming out to 3.63 lbs) for 30 minutes before starting the boil.

That being said, I have not tried this. That would have just been my process were I to try to attempt this.

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Old 09-24-2013, 11:41 AM   #69
smoorenc
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Apr 2009
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I made this once as an extract and it was fantastic. Making it as an AG this weekend. I put into beersmith the All Grain, I found the Extract Version on the internet. Might save you some time... By the BIG THUMBS UP in this beer!!
File Type: bsmx ChocolateJitterzAllGrain.bsmx (26.1 KB, 78 views)
File Type: bsmx ChocolateJitterzExtract.bsmx (23.3 KB, 47 views)

 
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Old 10-20-2013, 11:05 PM   #70
Knkbrand
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Feb 2012
Colorado springs, Co
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mashing this one as we speak, I hope it all goes well :-)



 
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