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Old 01-25-2009, 09:59 PM   #1
aekdbbop's Avatar
Sep 2006
Nashville, TN
Posts: 2,645
Liked 8 Times on 7 Posts

Batch Size: 1.00 gal
Boil Size: 1.14 gal
Estimated OG: 1.065 SG
Estimated Color: 37.7 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item
2.00 lb Pale Malt (2 Row) US (2.0 SRM) 83.33 %
0.20 lb Carafa III (525.0 SRM) 8.33 %
0.20 lb Munich Malt (9.0 SRM) 8.33 %
0.20 oz Northern Brewer [8.50 %] (60 min) 27.5 IBU
0.20 oz Brewer's Gold [8.00 %] (5 min) 5.2 IBU
1 Pkgs Nottingham (Danstar #-)

Add 1/4 cup Bakers Chocolate to secondary when racking
Add Cold brewed coffee to secondary when racking

Just an idea, wanting to use some leftover hops and ingredients.. don't really know what i am doing..

any help would be cool..

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Old 01-26-2009, 03:07 PM   #2
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 54 Times on 49 Posts

Sounds good, you may want to use cocoa powder instead of bakers chocolate so that you won't ruin the head retention with the oils.
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 01-26-2009, 09:57 PM   #3
aekdbbop's Avatar
Sep 2006
Nashville, TN
Posts: 2,645
Liked 8 Times on 7 Posts

cool.. just the can of Hersey's cocoa powder?

what are we thinking an amount for the volume of coffee to add for 1 gallon?

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Old 03-31-2016, 10:29 PM   #4
Feb 2013
Columbus, Ohio
Posts: 8

Id like to make this but am not ready for all grain brewing. Can someone convert it to a malt extract recipe?

Also, can you provide the quantity of cold brewed coffee used in the secondary?

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Old 03-31-2016, 11:38 PM   #5
Oct 2015
Posts: 5
Liked 2 Times on 2 Posts

I once added cold brew coffee concentrate to a porter at secondary - 1 quart to 13.5 gallons of beer. I believe the recommended dilution ratio was 2 parts water to 1 part concentrate. So the quart would have yielded 12 cups of coffee. Some people said they could taste it, others not. No one said it was too much. The actual coffee product when mixed to spec was disappointing, compared to other cold brews I've had.

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Old 04-01-2016, 04:27 PM   #6
May 2015
Posts: 49
Liked 4 Times on 4 Posts

Cocoa nibs may be a sound alternative to cocoa powder. I did my first breakfast stout several months ago and soaked several ounces of cocoa nibs in vodka (for 4 days or so) before adding them to the fermenter for about a week. There was noticeable chocolate flavor, but certainly not overpowering. The coffee I cold-brewed in a mason jar. I made a very strong concentrate and never diluted it, but one can add the coffee to taste.

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