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Old 08-04-2012, 05:30 PM   #1
DrPhilGood
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Default Roasty Coffee Stout with high FG

Hey guys so we brewed a stout a 3 weeks ago and the FG finished at 1.026.

20 lb (74.1%) Maris Otter Pale Ale Malt; Thomas Fawcett
2.0 lb (7.4%) German CaraMunich I
2 lb (7.4%) Roasted Barley; Briess
2 lb (7.4%) Chocolate Malt; Breiss
1.0 lb (3.7%) Black Malt; Briess
2.0 oz Eroica (12.0%) - added during boil, boiled 60
2.0 oz Willamette (5.0%) - added during boil, boiled 30
2.0 oz Willamette (5.0%) - added during boil, boiled 0
White Labs WLP004 Irish Stout

mashed at 155-156 degrees for 60 min.

Our OG was approx. 10 points higher than expected at 1.076 or so.

It has a very roasty taste and is not overbearingly sweet. Should we be ok? We are also going to add some cold pressed coffee to the keg which will add more roasty/chocolately notes.

EDIT: I am asking if 1.026 FG is too high and should we try to get it lower with beano?

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Old 08-04-2012, 11:15 PM   #2
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I am assuming this was a ten gallon batch, yes? Mashing at 156 F will give you a pretty full body and a decent amount of unfermentables. I would say that 1.026 is within the expected FG range for that mash temp. As per usual, the standard advice applies; wait two or three days and take the gravity again. If it's still 1.026, then it's likely finished.

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Old 08-04-2012, 11:40 PM   #3
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Yea well I just checked the gravity and its 1.026 the same as last week. What I'm asking is do you think that is too high? Should I add some amylase to lower a few points? Our recipe had an intended fg of 1.018. I tasted it today and it had A medium body a tad sweet but not over bearing. I'm thinking the roastiness will mask some of the sweetness. I'm just worried 1.026 had too many unfermentables and will make everyone gassy... Ha

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Old 08-05-2012, 01:19 AM   #4
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Haha. Well then, I guess it comes down to personal preference. If you want it to come down the extra 8 points, go ahead and dry it out a bit. Me personally, I would leave it alone because I like my beers a little on the sweet side. I do agree with the notion that the coffee will offset the sweetness a bit. Let us know how it turns out.

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Old 08-05-2012, 01:33 AM   #5
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Thanks for the input, will do

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