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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate Espresso Stout
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Old 11-14-2007, 10:21 PM   #31
miatawnt2b
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my plan was to go to starbucks or panera or something and grab 4 cups of espresso there and add it to the secondary when I rack.
-J


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Old 11-15-2007, 03:30 PM   #32
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When you say 4c espresso, does it mean 32 fl oz or does it mean 4 coffee cups or is it 4 shots of espresso.
4 cups is going to take quite a bit of brewing in most home espresso machines (4-8 pots) or about 16 double shots from Starbucks. The Starbucks route makes for an expensive batch of beer.
Still in 5gal that amount sounds about right.
Craig


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Old 11-15-2007, 05:25 PM   #33
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Quote:
Originally Posted by CBBaron
When you say 4c espresso, does it mean 32 fl oz or does it mean 4 coffee cups or is it 4 shots of espresso.
4 cups is going to take quite a bit of brewing in most home espresso machines (4-8 pots) or about 16 double shots from Starbucks. The Starbucks route makes for an expensive batch of beer.
Still in 5gal that amount sounds about right.
Craig

Yes 4 cups.

*What I did*

MY espresso maker has a small insert (for the prepackaged pods) , and a large insert for ground espresso beans.

I just filled it up with ground beans, let it go until my ramekin (probably around .5cup ) was full then poured it into a measuring cup, clean the insert, refill, etc.

It does take a while

However I like the go to starbucks deal, oooo maybe tell them to throw in some hazelnut or vanilla. Might be overkill but sounds interesting.
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Old 11-16-2007, 04:29 AM   #34
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I ended up brewing a ChocEspressStout, but I kinda made my own recipe from what I have seen on here:

10.5lb 2-row
.5lb choc malt
1lb carafa III
1lb dark munich
1lb lactose
1oz tettnanger @ 4.3%60mins
1oz tettnanger @ 4.3%40mins
US-05
Racked to secondary on top of 8oz bakers chocolate and 2 cups of cold brewed coffee.
It's still in the secondary so I'll let you guys know
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Old 11-16-2007, 01:01 PM   #35
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I was too looking into the possibility of using cold brewed coffee instead. From what I read there is no bitterness with cold brew and tends to be creamier. My only conscern was how much to use. Is cold brew more potent than espresso?
-J
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Old 11-17-2007, 02:18 AM   #36
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from what I've read it's less potent and it doesn't extract any oils from the coffee.
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Old 11-18-2007, 02:40 AM   #37
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Quote:
Originally Posted by z987k
from what I've read it's less potent and it doesn't extract any oils from the coffee.
I concur

I would say start with 4 cups of cold brewed and go from there by tasting at every addition, personally 8 would probably be my max.
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Old 12-10-2007, 07:54 PM   #38
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Anyone sippin on this stout?? Its ok if you don't like it . It won't hurt my feelings-I have thick skin.
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Old 12-10-2007, 07:58 PM   #39
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Mine is conditioning and carbing as we speak. Probably ready this weekend.
-J
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Old 12-10-2007, 08:23 PM   #40
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Hmm never thought about brewing the coffee 1st then aging it, I've been on this Board for a day and I'm learning lots of stuff, can't wait to play with all of this.

And wow that looks like my kind of beer


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