(Include any important notes from brew day until tasting)
Brewing this again. Very satisfying coffee strout. I am out of S-04 so I'm using S-05 and mashing higher, about 156 since it'll attenuate a bit more. Sitting at 157.1 for most of the mash. Ferment at at 63 for a couple of days and then ramp up a degree or so a day until it hits 68. Took a reading today, beer is at 1.022 tastes great. I'll add the coffee to this in the fermenter in a day or so and bottle about a week after. Bottled 4/5/19, ended up with 55 bottles of delicious coffee stout. The final gravity was a bit higher than planned but flat it tastes really good, rich chocolate and coffee flavors with a full mouthfeel but it doesn't taste sweet. Very satisfying. I'll condition for 2 weeks before an official tasting when it's carbed.
Water Infusion
Brew Session Specific
12.75
lbkg
50
°FC
154
°FC
2.5
qt/lbl/kg
60
min.
6
galsliters
Equipment Profile
0.1
gals/lbliters/kg
0
gals/lbliters/kg
°FC
0
galsliters
0
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
8.48
galsliters
8.99
galsliters
7.97
galsliters
162.32
°FC
162.32
°FC
6.69
galsliters
0.51
galsliters
7.20
galsliters
Mash / Boil
Mash
PH
157.1
°FC
155.8
°FC
60
minutes
Boil
1.044
1.049 (estimated)
7
gallonsliters7.20 (gallonsliters estimated)
60
minutesminutes(60 minutes estimated)
5.75
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.044 for 60 minutes, this will decrease your wort by 1.00gallonsliters, bringing your after boil OG to 1.050.
You wanted an OG of 1.057. It looks like it will be under.
This beer tastes great, however it overcarbed even with the small amount of priming sugar used. Rich chocolate and coffee notes, very clear, great head retention, and nice body.
