AG#41 - Coffee & Donut Stout

[earthwormgaz]

This thing will be a bit possessed : 1054 at 55 degrees made up to 5 gallon. So that's about 6.1% all being well?

Lobbed a bit of organic hot chocolate powder in too, and a drop of vanilla essence.

Just the maple syrup to go in when I bottle then? I don't usually prime bottles. How do I get maple styrup into the bottle without slobbering it all down the sides?

 

[kev]

What was your mash temps?

I'm just priming with dextrose because of the issues you've identified! However, if I brew this agin, I will dissolve the maple syrup in boiled water then add that to bottling bucket before racking into it.

K

 

[earthwormgaz]

What was your mash temps?

I'm just priming with dextrose because of the issues you've identified! However, if I brew this agin, I will dissolve the maple syrup in boiled water then add that to bottling bucket before racking into it.

K

Pretty mch 65 when I put the lid on. Didn'tcheck at mash end in all honesty. Sparge water was 70 ish. I suppose the brown sugar will have helped.

Got two bottles of maple syrup. could disolve them in hotvwater and bung it in before bottling. Or would two bottles be too much?

 

[earthwormgaz]

1068 at 28 degrees today. Oops, this is going to be rocket fuel! How can I get two so different readings though?

 

[kev]

Are you correctly doing the temp calibration conversions?

K

 

[earthwormgaz]

Are you correctly doing the temp calibration conversions?

K

I used the calculator thing on here.

 

[earthwormgaz]

This is still at 1020! I tested it last week and it was about 1020.

Have I got a stuck ferment? Is that anything to do with it starting at so high a gravity?

 

[RobWalker]

what yeast gaz? that's a high reading, but maybe not an unrealistic fg...

 

[earthwormgaz]

what yeast gaz? that's a high reading, but maybe not an unrealistic fg...

I'm not sure what yeast Tbh, I reclaimed it from another ale I'd done! Is there any point in trying to prime with maple syrup and bottle now then?

 

[WelshPaul]

I made a 23l batch of this last weekend and it went as well as can be expected. Final gravity was 1060 and I'm reusing the Whitelabs WLP004 Irish Ale yeast from a previous brew so we'll see what it finishes at: I'm expecting it to go down to around 1012.

 

[earthwormgaz]

Just tasted mine after only a week in the bottle, it's already **** hot. Very impressed.

I think it's mostly benefiting from being sweet. I need to remember for future to mash stouts at a higher temp, because finishing around 1018 suits this ale really well.

 

[WelshPaul]

I mashed mine at 67.5­°C and lost 2° over the course of the mash. The final gravity was 1014; the Whitelabs yeast does tend to finish quite low compared to others that I have used thus far.
The whole lot was bottled yesterday and has a quite dry, rich and roasted flavour.