rboatwright
New Member
So, I used a partial mash kit.
I made a very strong coffee extract with 22 packs of VIA Instant Coffee from Starbucks, this was the only modification to the recipe. I followed the partial mash instructions as specified. When I completed the boil and cooled the wort to 70 degrees, the OG was 1.076 (should have been 1.048 - 1.056) so, again, waaay of the specs for the recipe kit. I am assuming this deviation was caused by the coffee extract that I added and I am wondering if the deviation is due to the fact that I took the reading after I added the coffee, but I use the coffee to help bring the wort back to 5 gallons from the 3.5 I had left after the boil (started with 5 gallons). The final gravity is 1.038 after 5 days, its no longer bubbling, I need to take another reading tomorrow to see if it has actually stopped fermenting. Anyhow, this shows the batch to be at ~5% ABV. It tastes wonderful and I plan on moving it to the secondary carboy tomorrow. My question is: Is this beer ok? I mean, it tastes great so far, and it has turned into beer due to the 5%ABV. Should I worry about the deviations in the OG and the FG or does it only matter if I was going to have my Oatmeal Stout judged and then it would fall out of range and be disqualified for some reason?
Thanks in advance for any feedback...
Here are the specifics of my brew with modifications:
Fermentables:
3.3 lbs - Special Dark LME (Non-Diastatic - Unhopped)
3.0 lbs - Extra Dark DME (Spray dried)
1.0 lbs - Maltodextrin
Specialty Grains:
16.0 oz. - Oats
6.0 oz. - Dark Chocolate
2.0 oz. - Caramel 120L
12.0 oz. - 2-row Pale
4.0 oz. - Victory
Hops:
1.0 oz. Bittering - Brewers Gold (Alpha Acid 9.7) ( added at first rolling boil )
1.0 oz. Flavoring - Cascade (Alpha Acid 5.0) ( added 30 minutes into boil )
Partial Mash:
45 minutes at 165 degrees
1.0 gal / 2.0 lbs of grain
2.5 lbs grain = 1.5 gal water
Wort boiled for 45 minutes.
Flavoring:
22 packs of Starbucks Italian Roast VIA - blended added to 1 gallon of water added at the end of boil.
Notes:
Half gallon of water used to bring wort back to 5 gallons after coffee was added.
Partial Mash is done on stove, 165 degrees for 45 minutes.
(exceeded 170 for a few minutes)
Conditioned yeast. Let stand in 90 degree water for 15 minutes, stir gently after 15 minutes then added to cooled wort in primary fermenter.
OG = 1.076 + .0016 (at 70 degrees) = 1.077
FG = 1.038 + .0016
I made a very strong coffee extract with 22 packs of VIA Instant Coffee from Starbucks, this was the only modification to the recipe. I followed the partial mash instructions as specified. When I completed the boil and cooled the wort to 70 degrees, the OG was 1.076 (should have been 1.048 - 1.056) so, again, waaay of the specs for the recipe kit. I am assuming this deviation was caused by the coffee extract that I added and I am wondering if the deviation is due to the fact that I took the reading after I added the coffee, but I use the coffee to help bring the wort back to 5 gallons from the 3.5 I had left after the boil (started with 5 gallons). The final gravity is 1.038 after 5 days, its no longer bubbling, I need to take another reading tomorrow to see if it has actually stopped fermenting. Anyhow, this shows the batch to be at ~5% ABV. It tastes wonderful and I plan on moving it to the secondary carboy tomorrow. My question is: Is this beer ok? I mean, it tastes great so far, and it has turned into beer due to the 5%ABV. Should I worry about the deviations in the OG and the FG or does it only matter if I was going to have my Oatmeal Stout judged and then it would fall out of range and be disqualified for some reason?
Thanks in advance for any feedback...
Here are the specifics of my brew with modifications:
Fermentables:
3.3 lbs - Special Dark LME (Non-Diastatic - Unhopped)
3.0 lbs - Extra Dark DME (Spray dried)
1.0 lbs - Maltodextrin
Specialty Grains:
16.0 oz. - Oats
6.0 oz. - Dark Chocolate
2.0 oz. - Caramel 120L
12.0 oz. - 2-row Pale
4.0 oz. - Victory
Hops:
1.0 oz. Bittering - Brewers Gold (Alpha Acid 9.7) ( added at first rolling boil )
1.0 oz. Flavoring - Cascade (Alpha Acid 5.0) ( added 30 minutes into boil )
Partial Mash:
45 minutes at 165 degrees
1.0 gal / 2.0 lbs of grain
2.5 lbs grain = 1.5 gal water
Wort boiled for 45 minutes.
Flavoring:
22 packs of Starbucks Italian Roast VIA - blended added to 1 gallon of water added at the end of boil.
Notes:
Half gallon of water used to bring wort back to 5 gallons after coffee was added.
Partial Mash is done on stove, 165 degrees for 45 minutes.
(exceeded 170 for a few minutes)
Conditioned yeast. Let stand in 90 degree water for 15 minutes, stir gently after 15 minutes then added to cooled wort in primary fermenter.
OG = 1.076 + .0016 (at 70 degrees) = 1.077
FG = 1.038 + .0016