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Grain bill:
- 20 pounds domestic 2 row
- 2 pounds crystal 40L
- 1 pound chocolate
- 8 oz black patent
- 6 oz French roast coffee
- 6 oz mocha

Hop bill:
- 1 oz Warrior, 14.7% alpha acids, 60 minutes
- 1 ½ oz Mt Hood, 5.1% alpha acids, 5 minutes

Yeast: Wyeast 1056, Wyeast 1098 (one per each 5 gallons)

Primary: 2 weeks
Secondary: 1 week

Notes: Mashed in using 24 quarts, strike temperature 152°,; 60 minute mash, sparged with 14 gallons at 170° for 70 minutes, yield 14 gallons, boiled for 60 minutes and added coffee grinds in last 5 minutes, end result 12 gallons. OG = 1.046. FG = 1.008, ABV = 7.2% for Wyeast 1056; FG = 1.006, ABV = 7.5% for Wyeast 1098.

Theoretically this was a great beer. I don't know where I went wrong. When it was finished, it tasted like coffee grinds, and even weeks later it still was not that good. The problem was definitely with the coffee. At some point I will try this again. I still recommend experimenting with all kinds of flavoring adjuncts.


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Introduction
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Ingredients
Run time: 2:30
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Brewing equipment
Run time: 4:47
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Cleaners & sanitizers
Run time: 3:10
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Strike water and measuring
Run time: 1:19
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Brewing temperatures and salts
Run time: 1:10
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Mash tun
Run time: 1:04
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Completed mash tun
Run time: 0:32
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Pre-heating mash tun
Run time: 1:23
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Mashing in (dough in)
Run time: 1:49
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Getting the right temperature
Run time: 1:40
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Heating sparge water
Run time: 1:51
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Fly (continuous) sparging
Run time: 1:53
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Vorlauf (recirculation)
Run time: 1:12
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Filling pots with runoff
Run time: 1:14
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Starting the boil
Run time: 1:28
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Full rolling boil
Run time: 0:38
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Adding the bittering hops
Run time: 2:00
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Flavor and aroma hops
Run time: 2:42
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Cooled wort ready to rack
Run time: 2:56
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