Small Batch Sweet stout (Light SRM and Low gravity)

Hey guys, first post

First all, thanks for all you help from my time lurking on the forums. I've moved from my first kit to all grain in 4 batches. But I think that's my problem.

I'm doing a one gallon test batch vanilla/coffee sweet stout for my best friends birthday in November (Which hopefully my recipe will be refined for a 5 gal). I used beersmith for the recipe and just about everything went to according to plan (Mash/Boil/ferment/no bugs) other than a low gravity (1.040 instead of 1.059) fast fermentation (could not measure .2 of a white labs vial so I think about half made it in.)

But I put a bit into the hydrometer testing jar and its super light (color and taste), only lightly roasty. So I think my recipe is not very good. I'm still gonna finish this batch up 'cause I think I can still do something with it. But i'd love some input on my recipe and what I forgot.

Right now my first final gravity test is a 1.010 and i'll test again before I secondary onto 1/2 a vanilla bean extract and dry-bean coffee.


Sweet Stout
Type: All Grain Date: 3/20/2012
Batch Size (fermenter): 1.00 gal Brewer: MH
Boil Size: 2.36 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 1.82 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 0.60 gal Est Mash Efficiency 131.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
1.20 gal Chicago, IL Water 1 -
1 lbs 6.4 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 59.6 %
4.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 12.8 %
3.5 oz Chocolate Malt (350.0 SRM) Grain 4 9.4 %
2.9 oz Roasted Barley (300.0 SRM) Grain 5 7.7 %
1.6 oz Oats, Flaked (1.0 SRM) Grain 6 4.3 %
2.4 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 6.4 %
0.14 oz Target [10.00 %] - Boil 60.0 min Hop 8 16.2 IBUs
0.14 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 6.9 IBUs
0.10 oz Willamette [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.2 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11 -

Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 23.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 32.9 SRM

I am brewing. similar recipe this weekend. I am not using roasted barley, but I am using de-bittered black malt. Also I am using flaked barley rather than flakes oats. I think the black malt would boost your SRM.

How do you plan to impart the coffee and vanilla flavors? My plan is to soak two coffee beans (split and scraped) to two ounces of bourbon for two days than add it to the secondary. I also plan to cold brew 12 ounces of coffee and add that to the secondary also.

Since it was a small batch, I split and scraped a vanilla bean and used half in vodka extract (I didn't want to impart any bourbon flavor). Racked over in secondary. Even for the small batch it was only light vanilla flavoring, therefore I plan to up the amount for the large batch.

as for the coffee. I used a Muslim bag and dry-beaned about 4 Oz of course ground coffee. It was a lighter blend but still imparted a dominant flavor, but not overpowering. Although it's light i.think carbing will make it a.decent brew. I just need to up my efficiency and color. I'll definitely.use black malt in the next batch... Cheers!