Joined Aug 2003
L10: Grand Master
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RETIRED: briang's OFFICIAL BYO (brew your own) thread! let's talk beer!
December 17, 2008 at
09:18 AM
March 28, 2009, 3:10 am: System Notice: This thread content has been automatically archived from another thread which reached post limit, and will be preserved for reference and archival purposes. The discussion should continue in the original thread
everyone else has theirs.... i want mine.
everyone else has theirs.... i want mine.
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http://orangecounty.cr
you know how i feel about fermenting over 70.
and on the coffee for a week? yeah, not sure about that one either.
i got BYO's "150 recipes you can brew!" issue, and i question at least half of those recipes. just sayin.
Most people will either brew a strong pot of coffee and add it to the fermentation period or use crushed beans during your boil Generally speaking you get much less of a flavor when using it during your boil.
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It looks fine to me, ferments at 68 and you add some coffee after fermentation is complete. We made one recently (just before the recipe was included in the magazine).
It didn't finish quite as low as we had hoped, so not sure it is going to turn out great, giving it some time still.
The coffee additions are relatively small, 2oz at flameout and 2oz for a "dry-hop".
It looks fine to me, ferments at 68 and you add some coffee after fermentation is complete. We made one recently (just before the recipe was included in the magazine).
It didn't finish quite as low as we had hoped, so not sure it is going to turn out great, giving it some time still.
The coffee additions are relatively small, 2oz at flameout and 2oz for a "dry-hop".
My current one is still bubbling slightly while in secondary since I brought the temp up.
I'm home early from work and am drinking a Berkshire Coffeehouse Porter. Matt, if this is anything like your porter, I would brew this one next. Oh man is it awesome.
My current one is still bubbling slightly while in secondary since I brought the temp up.
I'm home early from work and am drinking a Berkshire Coffeehouse Porter. Matt, if this is anything like your porter, I would brew this one next. Oh man is it awesome.
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A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.054 Plato: 13.42
Anticipated SRM: 4.1
Anticipated IBU: 23.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 105 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.92 Gal
Pre-Boil Gravity: 1.040 SG 10.02 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
28.4 6.25 lbs. Pilsener Belgium 1.037 2
67.0 14.75 lbs. Pale Malt(2-row) America 1.036 2
4.5 1.00 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Magnum Pellet 12.90 23.3 90 min.
2.00 oz. Amarillo Gold Whole 10.00 0.0 0 min.
Yeast
-----
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.00
Water Qts: 30.00 - Before Additional Infusions
Water Gal: 7.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 0
Total Mash Volume Gal: 9.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
OG is 1.054.
pitched at 64 degrees.