Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Coffee Stout
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Old 02-01-2013, 02:27 AM   #11
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Originally Posted by wolves63 View Post
I am wanting a really heavy stout. But i agree that 16oz is probably too much. Maybe 8oz?
I think I'd go for 8 oz.

That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
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Old 02-01-2013, 02:56 AM   #12
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2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes
2 lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes
1 lbs Sweet Brown Rice Syrup - Start of Boil
2 lbs Candi Syrup D-180 - Start of boil
8 oz Malto-Dextrin - last 15 minutes of boil
3 lbs White Sorghum Syrup - flameout

2 oz Willamette ~ pellet - at start of boil

Fermentis Safeale S-04

Gypsum - Before Steep
Yeast Nutrient - last 15 minutes of boil
Priming Sugar for bottling
12 oz of coffee when bottling

I know I am crazy but I like to continually update so I can see it exactly how I expect it.
On Deck - Sour Ale, Scottish 80, Irish Red, Blonde Ale, Hibiscus IPA, Brown IPA, Belgian IPA
Fermenting -American Pale Ale, Golden Promise/Liberty Smash
On Tap - Chocoloate Milk Stout, Cider
Aging -
Bottled - Barleywine, Mead
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