Salts CaSO4 2.5g, CaCl 3.0g, NaHCO3 1.5g. Coffee steeped in mesh bag at flameout. Nibs roasted at 350F for 12 min, soaked in vodka and vanilla extract with a few coffee beans for 1 week before adding to primary.
Brew No.9 Do again. No. 5/10 - MM kit. Not my favourite style, but nice. 4.3% Recipe OG 1042. FG 1010. 4.2% OG 1043. FG 1010. 4.3% Attenuation - 76%
Starting gravity 1.055 OG 6/17 1.052 FG 6/23 1.011 (5.44% ABV) Added Safale S-04 6 hours into fermentation because there was no CO2 in the blowoff tube.
BJCP 16B – Oatmeal Stout Recept van Swean malting. Original Gravity 1.045–1.065 Final Gravity 1.010–1.018 ABV 4.2 – 5.9% Color 22–40 SRM IBU 25–40 Results: Batch size: 21 l Efficiency: 75% OG: 1,052 FG: 1,011 ABV: 5,4% Bitterness: 31 IBU Colour: 38 SRM Carbonation: 2 pH: 5.1