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Old 10-06-2007, 05:16 PM   #1
TUCK
 
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Chocolate Esperesso Stout (All Grain)
13-F Russian Imperial Stout



Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|

Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar - added during boil, boiled 15 min
8 oz Dark Cocoa Powder - added during boil, boiled 15 min
1 lbs Molasses - added during boil, boiled 15 min
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m


Notes:
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.

8 Gl water needed for mash

Hershey Dark Cocoa used
Coffee (Starbucks Espresso)


Results generated by BeerTools Pro 1.0.28




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Old 10-06-2007, 05:20 PM   #2
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Is that one you've composed your self?
Why such a light crystal?

looks like a nice big beer.


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Old 10-06-2007, 05:27 PM   #3
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Quote:
Originally Posted by orfy
Is that one you've composed your self?
Why such a light crystal?

looks like a nice big beer.

Yes, I brewd it last Fall and it was a winner, except this time I used Dark Cocoa.

light crystal? Want to really be bold with the other grains flavors, taste great.

I give it at least 3-4 weeks to ferment though

 
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Old 10-06-2007, 06:07 PM   #4
mr x
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Did you crush the coffee beans?
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Old 10-07-2007, 02:23 PM   #5
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is there a PM or extract w/ grains version of this?

 
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Old 10-23-2007, 06:08 PM   #6
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Quote:
Originally Posted by mr x
Did you crush the coffee beans?

Sorry fo the late response


Last year I used 8 cups of brewed starbucks espresso

However once it aged the coffee really bled through, almost intense

SO...this year I only used 4 cups.
It has been aging for around 2 weeks and seems to be nice, I think it needs more time to mellow but it should be good.

 
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Old 10-23-2007, 06:09 PM   #7
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Quote:
Originally Posted by Melana
is there a PM or extract w/ grains version of this?
I'll see if I can get that posted up for you tonight

 
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Old 10-24-2007, 09:37 PM   #8
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Quote:
Originally Posted by TUCK
I'll see if I can get that posted up for you tonight
Chocolate Esperesso Stout
13-F Russian Imperial Stout



Size: 5.2 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.29 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 31.0 (30.00 - 40.00)
|=========#======================|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 47.67 (50.00 - 90.00)
|=======#========================|

Ingredients:
0.75 lbs American Chocolate Malt
.75 lbs Roasted Barley
.75 lbs Crystal Malt 10L
3 lbs Muntons Dry Dark
6.6 lbs Liquid Light Extract
.5 lbs Light Brown Sugar
.5 lbs Molasses
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 15 min
0.50 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Brwed Coffee (Espresso) - added dry to secondary fermenter
8 oz Cocoa Powder - added during boil, boiled 60 min

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.0.28


 
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Old 10-24-2007, 11:01 PM   #9
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What does the brown sugar do opposed to corn sugar?
What taste does molasses impart?
Do either really do anything but up the abv?

 
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Old 10-24-2007, 11:16 PM   #10
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Thanks for posting!



 
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