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Old 11-26-2008, 08:29 AM   #1

Recipe Type: All Grain   
Yeast: WLP002   
Yeast Starter: 3/4 of 2L   
Batch Size (Gallons): 5.1   
Original Gravity: 1.085   
Final Gravity: 1.021 est   
IBU: 48   
Boiling Time (Minutes): 90   
Color: 67.5   
Primary Fermentation (# of Days & Temp): 14 @ 68f   
Secondary Fermentation (# of Days & Temp): 14 @ 68f   
Tasting Notes: pretty tasty wort   

Grain Bill

12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 64.00 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 8.00 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 8.00 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 8.00 %
1.00 lb De-Bittered Black Malt (520.0 SRM) Grain 5.33 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.67 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.67 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.33 %

Hop Bill
1.00 oz Simcoe BYOB Pellet [11.90 %] (90 min) Hops 37.2 IBU
1.00 oz Pearle [6.10 %] (20 min) Hops 10.8 IBU

1.00 ct Servomyces (10 min)
6oz Ghiradelli Semisweet baking chocolate, melted with some Avery Mephistopheles stout (10 min)
8oz Arbuckle Mocha Java, lightly crushed in a grain bag (8 min)
1 Whirflock (5 min)

Mash Schedule
Mash-in 6g at 157f for 45 minutes, mash-out and sparge as usual. Used about 7.25g preboil volume, should have gone for 7.5-7.6g, I came up just a little short.
I took a half pound of the Arbuckle coffee, put them in a large plastic ziplock, and mashed them with a hammer until they were broken up well but not ground. This went in a grain bag in the boil at about 8 minutes and stayed in until the wort was getting cooled, so about 15 minutes total.
To make the chocolate I got some Ghiradelli semisweet baking squares, put them in a pot on low heat with about 4oz of Avery Mephistopheles stout that I was drinking. Melted it nice and thoroughly, scraped it into the kettle. Some of the leftovers tasted very good!

My efficiency was crap probably because I did a fairly coarse mill on about half of the grain, I should stick with a little bit tighter milling and sparge slower.

I'm going to see how this develops as it ferments, and probably do an additional cold brewed coffee infusion near bottling time if I don't feel like its up to snuff.

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Old 11-26-2008, 11:49 AM   #2

Sounds tasty, but the recipe database should be reserved for 'tried and true' recipes that you've brewed several times and perfected. Recipes in progress should be in the recipes/ingredients section.

Russian Breakfast, eh? Doesn't that defeat the purpose of both styles?

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Old 10-14-2009, 02:42 AM   #3

So I've started serving this beer recently. I decided to let it sit because initially it tasted like straight coffee, not something I am a fan of. So I put some bourbon oak in for a few weeks and then filtered it and let it sit until about 4 weeks ago and people have been raving about it.
I think its alright, a little intense on the coffee still, but its got a lot going on other than the coffee.
I just cracked open a Founders Kentucky Breakfast Stout and this has a lot similar with that beer except the coffee is more intense. I think if you took this recipe and did a cold coffee addition you would have a ringer for Kentucky Breakfast Stout.

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