Ingredient:
3 Kg Munton's Dark Malt Extract
~2 lbs Munton's Plain Extra Dark Spraymalt Extract
3 2/3 Cups LD Carlson Briess 120L Crystal Malt 6 Row (1lbs)
2 ½ Cups LD Carlson Briess Black Patent Malt 6 Row Lovibond 480
2 Cups LD Carlson Briess Roasted Non-malted Barley
~1/3 lbs LD Carlson Lactose
2 oz Columbus Hop Pellets (boil & finish) 12% alpha acid
1tps Irish Moss
1 White Labs Irish ale yeast WLP004 ½ gal yeast starter using just ¾ cup extra dark extract.
1lbs local house coffee ground coarse (this coffee is STRONG!)
Steeped grains for 40 minuets in 2 gallons tap water.
Add 1 oz hops at 60 min.
Add 2.5 tsp Yeast Energizer, 1 tsp Irish Moss, 4 tsp Yeast Nutrients at 15 min.
Add 1 oz hops at 10 min.
Added yeast starter after wart cooled down by mixing the 2 gal wart with three gallons chilled water.
Added coffee after mixing everything together, stir well.
OG was 1.085
This was the biggest beer I have yet made and it was my fourth ever.
Once I transfered this to my secondary I immediately realized my undoing, sediment. I lost a gallon of the beer to it and it left far too much air in my 5gal carboy. I tried to combat it by adding 2tsp of yeast energizer and 3tsp of yeast nutrients to the secondary in hopes of building up plenty of CO2 but this failed and within 20 hours I had bacterial growth on top and shortly after that it contaminated the rest of the beer.
I'm about to pour the entire batch down the drain.
I'm not going to stop my quest at making a coffee stout at this failure.
How should I tackle it again?
Should I fill my primary up to almost 6 gallons and add the coffee grinds like I did previously while also adding adding another pound of malt extract?
Should I try and brew up one gallon of coffee using my 12 cup coffee maker?
Should I use less coffee grinds?
3 Kg Munton's Dark Malt Extract
~2 lbs Munton's Plain Extra Dark Spraymalt Extract
3 2/3 Cups LD Carlson Briess 120L Crystal Malt 6 Row (1lbs)
2 ½ Cups LD Carlson Briess Black Patent Malt 6 Row Lovibond 480
2 Cups LD Carlson Briess Roasted Non-malted Barley
~1/3 lbs LD Carlson Lactose
2 oz Columbus Hop Pellets (boil & finish) 12% alpha acid
1tps Irish Moss
1 White Labs Irish ale yeast WLP004 ½ gal yeast starter using just ¾ cup extra dark extract.
1lbs local house coffee ground coarse (this coffee is STRONG!)
Steeped grains for 40 minuets in 2 gallons tap water.
Add 1 oz hops at 60 min.
Add 2.5 tsp Yeast Energizer, 1 tsp Irish Moss, 4 tsp Yeast Nutrients at 15 min.
Add 1 oz hops at 10 min.
Added yeast starter after wart cooled down by mixing the 2 gal wart with three gallons chilled water.
Added coffee after mixing everything together, stir well.
OG was 1.085
This was the biggest beer I have yet made and it was my fourth ever.
Once I transfered this to my secondary I immediately realized my undoing, sediment. I lost a gallon of the beer to it and it left far too much air in my 5gal carboy. I tried to combat it by adding 2tsp of yeast energizer and 3tsp of yeast nutrients to the secondary in hopes of building up plenty of CO2 but this failed and within 20 hours I had bacterial growth on top and shortly after that it contaminated the rest of the beer.
I'm about to pour the entire batch down the drain.
I'm not going to stop my quest at making a coffee stout at this failure.
How should I tackle it again?
Should I fill my primary up to almost 6 gallons and add the coffee grinds like I did previously while also adding adding another pound of malt extract?
Should I try and brew up one gallon of coffee using my 12 cup coffee maker?
Should I use less coffee grinds?