Two Farm Breakfast on Islay Stout Brew Session

Water Adjustments: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XVXF5XX Mashed in w/Stike water at 166, Hit initial mash temp of 155 (treated w/ 1/4 Campden tab, 1tsp gypsum, 1tsp Calcium Carbonate, 1.5 tsp Baking Soda); added 2 oz fresh ground Mayorga French Roast to mash Collected 3.25 Gallons at 1.045 (at 122.5F); Corrected to 1.056 Sparged w/3.5 Gallons @ 168F Collected 3.25 Gallons @ 1.010 (at 145F); Corrected to 1.026 Started boil w/6.5 Gallons @ 1.026 (at 135F);Corrected to 1.040 Added 2oz ground Mayora French Roast coffee to chilling Wort after a couple of minutes to let temp come down from boiling OG measured at 1.048, 5 gallons into fermenter Pitched wlp007 harvested from best bitter on 2/27 Active fermentation took almost 48 hours to start --- 3/19/17 --- Sampled and added ~ 8oz cold brew coffee (made w/2oz Mayorga Cafe Cubano) Gravity 1.012 --- 3/24/17 --- Kegged and force carbed at 25PSI (rocked on side for ~5 minutes, left on at 25 psi until 3/25), then dropped to 10 psi to serve, worked pretty well.