Kitchen Sink Coffee Stout

[PetenNewburg]

  Holiday's are over, visitors gone, it's time to brew!!

  First up is the Kitchen Sink Coffee Stout as mentioned in the other coffee stout post.  I'll prep materials, grind the grains and start the starter today.  I'll update this topic header until it's brewed.  I'll follow the BeerSmith Brew sheet as close as possible.  My brewing system is a 8 gallon brewing pot, 5 gallon canner for hot water additions if needed, 2.5 gallon stock pot for boiling decoctions & 10 gallon Igloo mash tun.  

Recipe: KITCHEN SINK IMPERIAL COFFEE STOUT   TYPE: Partial Mash
Style: Imperial Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 59.0 SRM      SRM RANGE: 30.0-40.0 SRM
IBU: 63.4 IBUs Tinseth   IBU RANGE: 50.0-90.0 IBUs
OG: 1.113 SG      OG RANGE: 1.075-1.115 SG
FG: 1.027 SG      FG RANGE: 1.018-1.030 SG
BU:GU: 0.560      Calories: 151.6 kcal/12oz   Est ABV: 11.6 %      
EE%: 65.00 %   Batch: 5.25 gal      Boil: 6.48 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS/ TASTE----------------
  5.2 PH STABILIZER
  As the name implies, this has everything but the kitchen sink in it.  Looking for a insanely heavy Stout!

Total Grain Weight: 20 lbs 4.0 oz   Total Hops: 6.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        24.7 %       
1 lbs 4.0 oz          Chocolate Malt (450.0 SRM)               Grain         3        6.2 %         
1 lbs 4.0 oz          Roasted Barley (300.0 SRM)               Grain         4        6.2 %         
1 lbs 4.0 oz          Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         2        6.2 %         
1 lbs                 Oats, Flaked (1.0 SRM)                   Grain         5        4.9 %         


Name              Description                             Step Temperat Step Time     
Acid Rest         Add 19.50 qt of water at 99.5 F         95.0 F        45 min       
Protein Rest      Decoct 5.70 qt of mash and boil it      122.0 F       60 min       
Saccharification  Decoct 7.13 qt of mash and boil it      148.0 F       15 min       
Saccharification  Decoct 3.09 qt of mash and boil it      156.0 F       15 min       
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH (first wort hopping)
Fly sparge with 2.78 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.100 SG   Est OG: 1.113 SG
Amt                   Name                                     Type          #        %/IBU         
10 lbs                Dark Liquid Extract (17.5 SRM)           Extract       6        49.4 %       
8.0 oz                Milk Sugar (Lactose) (0.0 SRM)           Sugar         7        2.5 %         
0.50 oz               Licorice (Boil 60.0 mins)                Flavor        8        -             
2.00 oz               Bullion [10.00 %] - Boil 60.0 min        Hop           9        38.1 IBUs     
1.00 oz               Bullion [10.00 %] - Boil 30.0 min        Hop           10       14.6 IBUs     
1.00 oz               VANILLA BEAN (Boil 30.0 mins)            Spice         11       -             
2.00 oz               Cascade [5.50 %] - Boil 10.0 min         Hop           12       8.4 IBUs     
12.00 oz              Chicory coffee (Boil 5.0 mins)           Flavor        13       -             
1.00 oz               Cascade [5.50 %] - Boil 5.0 min          Hop           14       2.3 IBUs     

---FERM PROCESS-----------------------------
Primary Start: 1/3/2012 - 3.00 Days at 67.0 F
Secondary Start: 1/6/2012 - 14.00 Days at 67.0 F
Style Carb Range: 1.80-2.60 Vols
Bottling Date: 2/3/2012 with 2.3 Volumes CO2:
---NOTES------------------------------------
  Make 2000ml starter, keep 500ml for a second starter if needed!   

  Grind grain to a slightly finer crush, just a wee bit finer!!  Re-dry and wiegh grains after brewing.  Curiosity.

  Ferment in x-large fermenter!  Keep a sharp eye on air lock & krausen!!  Rack & strain to secondary after 48 hrs after fermentation starts or before if krausen adds up too fast!  Check gravity after each stage.

[wvbrewer]

That would be interesting to see the weight difference of the grain after you process it. 

[PetenNewburg]

Yea!  I gave a bunch to the chickens before I thought to do it.  But I noticed as I dried it there was not much left of the grain, mostly just hulls.  Chickens still loved it!  Scratched away all the grass to get to the last kernel!

  I did not get this brewed yet, caught a nasty cold.

[wvbrewer]

I hope you are feeling better..  I got to get brewing again soon, my buckets are empty with two kits setting there.  I did help here get a sour dough starter put together.  It almost like brewing you have grow it for 4 days before using any of it.


Dave

How bitter do you think that mounmellick stout kit will be?  Just curious..

[PetenNewburg]

  That looked like a good kit, I was up at the store yesterday, almost bought it again!  Irish stouts are suposed to be slightly malty.  I think you'll like it for your first stout.  Imperial Stouts have a lot more hops.

[PetenNewburg]

  Finally off my arse, all grains measured and ground for Kitchen Sink Coffee Stout!!  Hops and all other ingredients measured, bagged and ready!  I'll start the starter Sunday, Tuesday is brewing day!

[wvbrewer]

Sounds like the beggining of a great batch of beer.  I sure it will be good.  I am going to start my stout when I get enough bottles for it.  We got that wine to deal with for the next 4 weeks.

Dave

[PetenNewburg]

  I really want to bottle this stout.  I have a half dozen or more cases of bottles cleaned and ready to go, just need their final rinse before use.  I'd like to have at least 6 cases of this type of stout in storage, ageing by Spring.  I also want to refill the 4 cases of Grolsch bottles I have ready by Spring, but that's for another topic!
  We buy a case or two of bottled beer a month, so having bottles is not a problem!  Getting them cleaned, de-labeled is another matter!  I have a 35 gallon trash can plus several cases full of rinsed bottles, that need cleaned de-labeled sorted and boxed.

[wvbrewer]

That should take up some spare time this winter. LOL  I only have the flip tops my shelf, you know expensive they are in the store.  You almost need 40 of them for a 5 gallon batch.  How hard is it to use a capper? (Hand held)  I have never used one before.  Like a dumb ass her Dad gave me his old bench capper years ago and I sold it a yard sale. 

[PetenNewburg]

  Capper is very easy to use & caps are cheap!

[PetenNewburg]

  Ok, broke down and bought a Mountmellick Irish Stout Beer Kit.  It was just sitting there saying buy me, and I wasn't even in the store!  I'm going to brew the Coffee Stout Tuesday as planned, Thursday will be the Grosch clone, Friday will be the Mountmellick Irish Stout and if time allows another batch (2 gallon) of the MrBeer Octoberfest.  I'll add a couple pounds of something, not sure yet, probably some dark LME..?

[PetenNewburg]

  The  Kitchen Sink Coffee Stout is in the fermenter!!  Most complex brew to date,  took almost 7 hours Start to finish.  Water volumes were all on target, missed the estimated pre-boil gravity by 0.005, missed the OG by 0.003.  My mash tun temps were off by 5 degrees, low, on the acid rest, I forgot to adjust for grain temp.  I hit the mark on all other steps.  Pre-boil PH was 5.2, Post-boil PH was 5.0.  I pitched a 2 liter starter using Wyeast Irish Ale.   I ran a extra 2 liter 168 degree water through the tun for a future starter with a run-off sparge, 1.030.
  Smelled awesome throughout the house while brewing!  The foam on top of the boil looked like chocolate!

After twelve hours in fermenter, I get bubbles in the airlock about every 7 seconds!
after 24 hours in fermenter I have a constant stream of bubbles inthe fermenter!!
36 hours; airlock full of beer, top of fermenter covered with beer, at least 8 oz beer loss.  I will rack to secondary at 48 hours and move to basement.
  Racked to secondary, gravity @ 1.076.  Still working pretty fast, constant bubbles!  I'll leave on the hearth another night before going to the basement.  Hearth is 67 degrees with air temp @ 70.  Basement is 62, the bottom of the recomended fermenting temp.  I'll try to bottle in 3 - 4 weeks.  
 I washed the grain bed for yeast!  I'll use it for my next porter & stout!

  60 hours:  Fermentation finally slowing down, bubbles steady at 2 - 3 seconds, going to basement @ 72 hours for 14 days.
  96 hours, now @ 64 degrees, bubbles every 10 - 20 seconds, still working!!

22 Days, time to bottle!

[PetenNewburg]

27th day, bottled!  OG 1.107, FG 1.024, 11.1% ABV!  Pre-Carb taste is very good!!

[wvbrewer]

Still have not made my stout yet. Do you think it would be better to use traditional bottles with caps since I don't drink it very fast?

[PetenNewburg]

  I really don't think it would matter.  I'm going to get a couple cases of the 1 liter flip tops to do my next batch.  Just for a little different serving method and .5 liter flip tops for gifts.  I'm also going to brew a barley wine to go into .5 liter flip tops.