My goal here is to make a sweet, chewy, smooth coffee stout. I have a high mash temp, lots of oats, some carapils for added chewiness, and a full pound of lactose. If I had a nitro setup, I'd probably serve with nitro. But I don't.
http://www.brewersfriend.com/mash/ says I should use 18.7 Quarts @175.2º to get the mash to resting at 160º(F).
I want to keep a higher mash temp this time, to create longer chain sugars which will increase mouthfeel and possibly make slightly sweeter.
Other notes: Switched from C120 to C60. Also "Roasted Barley" & "Black Barley" are the same thing at my LHBS.
First batch tasted good. This is a solid starting point. Thoughts:
- Sugar is a little heavy handed. Going to reduce to .8lb lactose.
- More oats for creaminess and mouthfeel.
- More carapils. Since carapils is a type of crystal and I'm trying to reduce sweetness a bit, I ditched the 1lb C60.
Brew day: 5/11/2013
- 5 gallon yield @ OG of 1.08. So, a little high.
- Had to boil another 30 min or so to get the right terminal volume. That could account for the higher OG.
- FG with coffee is 1.04. So it's way off. Because of the lactose? Does this calculator calculate that?
Thoughts: Coffee too strong. If extracting in the beer, start with 6oz (about 1/3 lb) and go up from there. Don't use Sumatra.
- Bumped the oats to 3lbs (up form 2).