Kiwi Swamp Monster Imperial Stout

Coffee and Maple Version!!!
Batch #3 - 6/4/25 - (Eff.: 72 %, Att.: 80 %, ABV: 10.1 %)
Mash 32 L next time, scoop out grains into separate bag to avoid spill while draining

• Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23.5 L
  OG: (Refract.) 1094, (Tilt) 1092
  Substitutes:
  This beer has become the "Aussie Swamp Monster" as they didn't have much Gladfield malt so it's pretty much all Aussie malt now;
  
• Pale Malt – Atlas (Latrobe) (Voyager) in for Gladfield pilsner.
  
• Munich Malt (Baudin) (Voyager) in for Gladfield Munich
  
• Pale Chocolate Malt (Voyager) in for Gladfield light chocolate
  
• Roasted Barley Malt (Voyager) in
  Mixed the dark grains in with the base malts rather than as a separate late mash addition.
  Switched yeast to Bluestone London (x2) from WLP066 London Fog, pitched at 26 C. They looked a little clumpy but smelt good, fingers crossed.
  FG: 1016, Cold crashed to 10 C
  2/5/25 - Kegged and carbed a few days ago onto Queen brand Pure Canadian Maple Syrup, 125ml, tasted today and added the other half of the bottle as it wasn't giving much if any maple. Purged and shaken then left to settle before pulling off a few bottles.
  
  Batch #2 - 2/6/24 - (Eff.: %, Att.: %, ABV: %)
  
• Mash vol.:32.5 L, Pre-boil vol.: L, Batch vol.: L
  Substitutes:
  
• WLP066 (1 pack) in for Nottingham, pitched at 26 C, chilled to 19 C.
  OG: 1086 (Refract.) 1093?(Tilt)
  Lost heaps of wort when lifting the bag, it ran to the seams and all over the sides of the kettle. Cut boil time by 30 mins to balance volume loss.
  19/10/24 - This was really tasty and definitely will make again.
  
  Batch #1 - 25/12/19 - (Eff.: 58 %, Att.: 83 %, ABV: 9.8 %)
  
• Pre-boil volume - 26.5 L (Using mash paddle measure)
  
• Mash vol.:32.5 L, Pre-boil vol.: 26.5 L, Batch vol.: 22.5 L
  Substitutes;
  
• Nottingham Yeast in for Wyeast 1318 London Ale III.
  
• Columbus hops in for Bravo.
  
• Pitched x2 re-hydrated yeast packs at 16 C.
  
• First use of 'Tilt' hydrometer/thermometer (x-mas present), put in in 12 hrs after yeast pitch.
  This beer is made to be put in the fermenter and left for 4 weeks while away on holidays.
  16/01/20 - Tilt SG: 1013 (15.3 C) upped temp to 20 C
  17/01/20 - Hyd. FG: 1013, (Tilt) FG: 1012, cold crashed to 1.5 C
  19/01/20 - Kegged and carbed at 30 PSI for 2:45 min.
  Tastes great, hint of alcohol but hidden by big smooth chocolate and coffee notes, great beer.