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RETIRED: briang's OFFICIAL BYO (brew your own) thread! let's talk beer!
December 17, 2008 at
09:18 AM
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everyone else has theirs.... i want mine.
everyone else has theirs.... i want mine.
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Oh Brian who art in beerland, hallowed be thy name. Thy CO2 come. Thy carbonation be done, On earth as it is in beerland. Give us this day are daily beer, and forgive us our slurred speeches, as we forgive those with slurred speech to us. And lead us not into the Budweisers, but deliver us from mass produce beer. For thine is the beerland, and the hops, and the barley, forever and ever. Amen.
Issue Jan/Feb 2009
Online Date Thursday, 29 January 2009
Founder's Brewing Company
Breakfast Stout
(5 gallons/ 19 L, extract with grains)
OG = 1.078 FG = 1.020
IBUs = 60 SRM = 59 ABV = 7.5 %
Ingredients
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 L)
12 oz. (0.34 kg) roast barley malt (450 L)
9.0 oz. (0.25 kg) debittered, black malt (530 L)
7.0 oz. (0.19 kg) crystal malt (120 L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet baker's chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.)
(1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.)
(0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.)
(0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming
(if bottling)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 F (68 C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 F (24 C). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 F (20 C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 F (78 C) water to stabilize at 155 F (68 C) for 60 minutes. Sparge slowly with 175 F (79 C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.
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only one way to find out with your co-workers.
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