Winter Seasonal Beer Reindeer Fuel Stout. - Page 4 - Home Brew Forums
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Old 12-14-2008, 03:49 PM   #31
eriktlupus
 
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Jan 2007
Cereal City, USA
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mashed in today at 1020am
only change was using wlp 004 irish ale instead of us-05

edit:1062 into ferment 5.5g+ 72% eff...i'll add the lactose with the coffee
making brread with the spent grains now
dinner will be fresh bread, venison loin chops in mushroom gravy w/ mashed potatoes and asparugus


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grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
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Old 04-17-2009, 11:52 PM   #32
Duckfoot
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Jul 2008
Dürty Soüth, GA
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Here is my attempt at this stout...


I used Greenwell's Chocolate Macadamia Nut Coffee from the Big Island (Been on the tour when I was there... GREAT COFFEE!!!!) for the 'fuel' part of it... I think I may have gone a little high on the coffee, but oh well.... Damned good as a sample at this point... Will let this bad boy age until the Fall / Winter...


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Old 05-15-2009, 02:49 PM   #33
conpewter
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Nov 2007
East Dundee, Illinois
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Would you all be worried at all about the coffee not being sanitized ever?
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Primary: Nothin
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Old 08-03-2009, 03:49 AM   #34
Chugger
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Jul 2009
Michigan
Posts: 20

I am a brand new brewer (first batch is still in primary) and am looking to make a Christmas beer. This one sounds great but I have no idea how to do this as an extract or partial.

Would someone be so kind to post a recipe for this as an extract or partial?

Thanks.

 
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Old 12-28-2009, 02:26 AM   #35
iddqd
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Jun 2009
Sweden
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I'm thinking about making this for next christmas, but I can't find the coffee you're talking about, so I'll have to use regular coffee and add spices separately. Do you know what spices they use?

 
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Old 12-28-2009, 02:59 AM   #36
eriktlupus
 
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Jan 2007
Cereal City, USA
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i used a spiced cider mix for mine since i had the same problem finding that coffee here.
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primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde
DRINKIN DAWG BREWERY
LET'S GO RED WINGS


join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

 
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Old 03-31-2010, 03:04 AM   #37
Duckfoot
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Jul 2008
Dürty Soüth, GA
Posts: 1,362
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Hey there BigK... Just wanted to let you know, I took 2nd place in Peach State Brew Off with my previously listed version of this...

Thanks for sharing your recipe!!!

DJ
aka Duckfoot
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On deck : DFB Triple Black Death By Chocolate Stout
Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
------------------------------------------------------
Quote:
Originally Posted by Timberwolf View Post
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!

 
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Old 11-27-2013, 01:08 AM   #38
jroth420
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Jun 2011
Oceanside, Ca
Posts: 12


I know this is an old thread, but why such a long time in secondary (3 months?!)? Seems like an awful long time for that step.

 
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Old 11-30-2013, 06:17 PM   #39
Token
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Nov 2007
UP of MI, Michigan
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Three months seems to be a good amount of aging time for hearty stouts. I brewed Yooper's Oatmeal Stout. She says it gets quite good at about three months, and she was right!
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Old 07-23-2014, 05:52 AM   #40
cdspace
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Jan 2014
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So when you say "rack onto 1/2 gallon cold brewed coffee" does that include the half gallon, or just the spent grounds? Some commenters have 'dry hopped' just the grounds with success, so I'm wondering if I should include the actual coffee, or just rack onto the 1 lb of spent grounds (I.e. no liquid coffee)?

Dry hop 6 oz, as some commenters, or rack onto a full pound of spent grounds?



 
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