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Old 10-09-2009, 02:45 AM   #91
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
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Quote:
Originally Posted by miatawnt2b View Post
OK, so I brewed again (this took 1st place at last years BUAC brewfest (www.brewingupacure.org) so I had to have it at this years event.

Anyhow, being a lazy bastard, I took the espresso and added it straight to primary after chilling. The espresso is REALLY powerful, almost so much it drowns out the lb of chocolate. It worked well however and the espresso dropped with the krausen. So I will do the same next time, but cut espresso in half.

-J


Sweet, glad to hear, I might try that too.






 
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Old 10-25-2009, 05:25 AM   #92
beesy
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Mar 2008
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going to do up a take of this in the am

12lb 2 row
1lb chocolate malt
12 oz carafa I
8 oz crystal 20
2 oz lb black patent
1lb light brown sugar

6oz cocoa powder
1.5oz cascade @ 8.5aa @60 mins
48oz stir-plated(new word??), dual incremented 1056
mash at 1.33 qt/lb @ 153 for 65 minutes

@75% eff = og est of 1.081
color 40.9smr
ibu 30.9

 
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Old 10-27-2009, 03:48 AM   #93
beesy
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Hey Tuck, just got done with brewing something similar to yours and my FG ended up WAY higher than I had expected (like .010 higher) with a close to target FV. Do you think the cocoa powder would give any sort of false reading on the hydrometer?

Reason: added info

 
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Old 10-27-2009, 07:54 PM   #94
TUCK
 
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Quote:
Originally Posted by beesy View Post
Hey Tuck, just got done with brewing something similar to yours and my FG ended up WAY higher than I had expected (like .010 higher) with a close to target FV. Do you think the cocoa powder would give any sort of false reading on the hydrometer?
Hmmmm, maybe. That is a great question.

I think that if it is completly incorporated into the wort then it would add a little but should not be off the charts.

What are your readings?

 
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Old 10-27-2009, 10:23 PM   #95
beesy
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Mar 2008
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I was shooting for a SV of 6.25g and SG of 1.066 (without brown sugar) and FV of 5.25g and FG of 1.081 using 75% eff. my SV was 6.25 but my SG was 1.0625 so that put me around 72% eff. To make up the difference, according to Beersmith, adding 4 more ounces of brown sugar would get my FG back to what I was aiming for. So after boil, FV just a tad over 5g when I took gravity reading. 1.093 @66F (1.094 temp corrected). Even at 5 gallons, the FG should have been in the area of 1.087. The only thing i can think of is I got a bad reading on the SG even though it was taken from stirred wort and chilled to 62F.

 
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Old 11-02-2009, 12:56 AM   #96
BangorBrewer
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How do you avoid sanitation concerns if you add cold-brewed coffee to the secondary?

 
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Old 11-07-2009, 01:40 AM   #97
TUCK
 
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Quote:
Originally Posted by BangorBrewer View Post
How do you avoid sanitation concerns if you add cold-brewed coffee to the secondary?
PRAY






JK........... It should not be an issue. If the coffee is hot it is sanitized, as long as during the time it is cooling you dont have it next to the toilet during this process you should be ok.

The time to be worried about germies are when the liquid is at room temp, but as soon as it is cool (I have put it in at 80 before) you should be GTG.

RDWHAHB

 
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Old 11-19-2009, 05:43 AM   #98
Cede
 
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I might look like stupid, but when you say 4 cups of brewed coffee.
I'm french native with a italian family so for me espresso means a little cup of coffee make with 2 tsp of coffee and 1/4 cup water and you spoon can stand upright in the cup ;o)
I'm joking, but I'm not far from truth.
I know in US the coffee is pretty light compared to that, so I'm wondering how much ground coffee you brewed with how much water.

Thanks for your recipe, looks great, waiting to taste !
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Old 11-19-2009, 12:46 PM   #99
WIP
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I am with that guy ^ espresso is my thing.
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Old 11-20-2009, 02:23 AM   #100
TUCK
 
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Quote:
Originally Posted by WIP View Post
I am with that guy ^ espresso is my thing.
Quote:
Originally Posted by Cede View Post
I might look like stupid, but when you say 4 cups of brewed coffee.
I'm french native with a italian family so for me espresso means a little cup of coffee make with 2 tsp of coffee and 1/4 cup water and you spoon can stand upright in the cup ;o)
I'm joking, but I'm not far from truth.
I know in US the coffee is pretty light compared to that, so I'm wondering how much ground coffee you brewed with how much water.

Thanks for your recipe, looks great, waiting to taste !


HAHAHA..... I am with you guys and have been bartending in fine dinning for
7+ years and I take my espresso serious. I use my Italian made espresso maker to make the espresso for this recipe.
Basically I brewed 1 full cup of espresso with 1 filling (fill the pod once for a cup) and........ you get the picture, 1 full pod per 1 measured cup of Espresso.

 
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