FERMENTING:
Around 60°F. Blow off tube first week.
DAY 9:
SG 1.030. Tasted yummy. Smooth, chocolatey, roasty. Added 6oz coarsely ground Maps Sumatra coffee beans and vodka in weighted hop bag (soaked coffee in just enough vodka to cover for 2 days. ~5oz vodka).
DAY 21:
FG 1.033. Kegged. Good taste. Decent coffee flavor. May have let coffee sit in it fermenter for too long - notice bell pepper flavor, but still good. Hoping pepper flavor will dissipate after sitting in keg for awhile.
ABV would be 4.2% ? Meh
Kegged for a few weeks now, tasting better, more mellow, smoother. Still a bit of small amount harshness, but overall a very good beer. The wheat/oatmeal was a good idea. Would be happy to brew again.
Finished carbonating today. Good beer which I will happily drink 5 gallons of.
CRITIQUES:
That astringent "green pepper" flavor has morphed into something a little less in your face, but definitely still there. I think I had this same flavor in my Jean Coffey Stout, which I'm pretty sure is related to how long I let the coffee grounds sit in the beer. The coffee flavor is pretty close to what I was after (strong), but next time I think I should try either:
1) Two, separate, smaller coffee additions back to back, or
2) A single, larger coffee addition for around 4-5 days
I'll bet it's going to taste even better in about a week.
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