Coffee Stout Brew Session

Over heated strike water for mash. Let it cool to around 172 degrees before adding to mashtun. Mashed in grains and recorded strike temp of 156, above the desired 154. Mashed for 60 minutes and batch sparged with 5 gallons of 170 degree water. Collected approx 7-1/4 gallons of wort pre boil. Boiled for 60 minutes at a moderate boil. Actually started this batch after the vanilla porter, but due to complications with a new burner used for the porter, this batch finished first. Cooled the boiled wort down to approx 80 degrees with chiller and added to fermentation bucket. Aerated vigorously and pitched a one liter starter of WLP004 Irish Ale yeast. Recipe doesn't reflect the addition of lactose in the last five minutes of the boil or the subsequent gravity contribution. Because the lactose is an unfermentable sugar, apparent attenuation of the yeast is low compared to the vanilla porter batch. This will be racked off to secondary on Oct 9 and 5 ounces of coarsely ground sumatran coffee beans will be added for at least 2-1/2 weeks. Flavor will be tested at that time to determine if it is ready for bottling.