THE IRISH GUATEMALAN- DARK MOCHA STOUT Brew Session
Brew Session Info
12/21/2016
(Include any important notes from brew day until tasting)
2000ml starter made on 12/17@2100 hours. Pitched at 2100 hrs on 12/21/16. Ferment at 66DF for 2 weeks in primary and 8 weeks in secondary.
Original recipe build called for 5 gal batch with 6.5 gal boil to make 1.073. Ended up with a 7 gal boil and 5.5 gal batch which lowered my gravity to 1.063. After updating the water usage to what ACTUALLY occurred, the estimated gravity dropped to 1.066, which is what this brew ended up coming very close to.
NEXT TIME: Dont tilt the HLT to get ALL of the sparge water out. The extra 1/2 gal lowered the gravity. OR, take off 1/2 gallon to the sparge water and tilt the HLT when it reaches the end of sparging.
Jameson added on 1/10 along with cocoa nibs into carboy.... given a stir
Water Infusion
Brew Session Specific
14.5
lbkg
70
°FC
150
°FC
1.1
qt/lbl/kg
60
min.
5
galsliters
Equipment Profile
0.15
gals/lbliters/kg
0.01
gals/lbliters/kg
°FC
0.25
galsliters
0.5
galsliters
1
gals/hourliters/hour
0.2
galsliters
Calculated Totals
9.02
galsliters
5.15
galsliters
4.24
galsliters
163.68
°FC
163.68
°FC
2.07
galsliters
4.78
galsliters
6.70
galsliters
Mash / Boil
Mash
5.6
PH
152
°FC
151
°FC
70
minutes
Boil
1.040
1.055 (estimated)
7
gallonsliters6.70 (gallonsliters estimated)
65
minutesminutes(60 minutes estimated)
6
galsliters
Gravity Estimates
Based on boiling 7.00gallonsliters at 1.040 for 65 minutes, this will decrease your wort by 1.08gallonsliters, bringing your after boil OG to 1.046.
You wanted an OG of 1.066. It looks like it will be under.
The dark coffee took over a lot of the flavors. Next time use only 1/2 of the amount of dark coffe if going for a dark roast flavor. Otherwise, only use medium roast coffee
