Hi,
This is my 5th brew and my first "DIY" recipe. I have three questions.
Back Story: Wort boiled up beautifully. Dark and thick like I wanted. Was really pumped with the color and consistency up to the point I measured OG and looked at the yeast.
1) My local provider sold me the wrong yeast. I wanted WLP004 Irish Stout but got WLP001 California Ale. Everything was boiled up before I noticed so I went ahead. How much will this affect the outcome, any ideas?
2) My OG is much higher than I expected. Based on BTP SW I was aiming at 1.058. We goofed on the Molasses and added 1.25 lb instead of .5 (too many cooks in the kitchen). According to BTP the extra molasses should put the OG at 1.063. After pouring the wort into the bucket and adding water to 5.5 gal (but before adding the yeast) my OG was 1.071. I've read similar posts here and the usual culprit is not enough stirring, but I'm not sure that is my issue. Do I go with the SW or with what I measured??????? It is what it is, but I need to know what to trust for the FG.
3) The wort tasted sweeter than expected. I don't add the coffee until after fermentation but I think it still might be sweeter than expected. Will the sweetness lessen during the fermentation process? (I know I can just wait and see and make adjustments in the next batch but wondering). Should I or can I add some dry hops at secondary if it is too sweet?
Technique:
Put grains in bag and put in pot BEFORE boil. Brought 3 gal water to boil and set aside for 15 min. Removed grain, and added water to 2.5 gal. Brought to boil, added 1st hops, lme, lactose and molasses and started 60 min timer. Boiled 50 min, added finishing hops. After 10 minutes started rapid cool. Mixed wort and cool water to 5.5 gal at 71 degrees. Stirred and took OG reading and taste tested.
005 Coffee Cream Stout
13-B Sweet Stout
Author: Pickles
Date: 9/21/08
Size: 5.5 gal
Efficiency: 40%
Attenuation: 66.3%
Calories: 195.8 kcal per 12 fl oz
Original Gravity: 1.058 (1.044 - 1.060)
Terminal Gravity: 1.020 (1.012 - 1.024)
Color: 35.13 (30.0 - 40.0)
Alcohol: 5.05% (4.0% - 6.0%)
Bitterness: 28.8 (20.0 - 40.0)
Ingredients:
6 lb LME, UC Dark
1 lb Chocolate Malt
.25 lb Black Patent
.75 lb Roasted Barley
.5 lb Honey Malt
.5 lb Crystal Malt 60°L
1.0 lb Oats Flaked
1.0 lb Lactose
.5 lb Molasses
.75 oz Target Hops (10.0%) - added during boil, boiled 60 min
.5 oz Fuggle (4.8%) - added during boil, boiled 10 min
1.0 ea White Labs WLP004 Irish Stout
5 oz Priming Sugar
1 qt Coffee (Strong French Pressed and cooled) Add after fermentation
Notes
Brewed 9/29.
HBUSA sold me wrong yeast = got WLP001 instead of WLP004.
Messed up on molasses, used 1.25 lb instead of .5 lb.
Temp before pitching yeast = 71 degrees
OG = 1.071 don't know why.
Results generated by BeerTools Pro 1.5.1
This is my 5th brew and my first "DIY" recipe. I have three questions.
Back Story: Wort boiled up beautifully. Dark and thick like I wanted. Was really pumped with the color and consistency up to the point I measured OG and looked at the yeast.
1) My local provider sold me the wrong yeast. I wanted WLP004 Irish Stout but got WLP001 California Ale. Everything was boiled up before I noticed so I went ahead. How much will this affect the outcome, any ideas?
2) My OG is much higher than I expected. Based on BTP SW I was aiming at 1.058. We goofed on the Molasses and added 1.25 lb instead of .5 (too many cooks in the kitchen). According to BTP the extra molasses should put the OG at 1.063. After pouring the wort into the bucket and adding water to 5.5 gal (but before adding the yeast) my OG was 1.071. I've read similar posts here and the usual culprit is not enough stirring, but I'm not sure that is my issue. Do I go with the SW or with what I measured??????? It is what it is, but I need to know what to trust for the FG.
3) The wort tasted sweeter than expected. I don't add the coffee until after fermentation but I think it still might be sweeter than expected. Will the sweetness lessen during the fermentation process? (I know I can just wait and see and make adjustments in the next batch but wondering). Should I or can I add some dry hops at secondary if it is too sweet?
Technique:
Put grains in bag and put in pot BEFORE boil. Brought 3 gal water to boil and set aside for 15 min. Removed grain, and added water to 2.5 gal. Brought to boil, added 1st hops, lme, lactose and molasses and started 60 min timer. Boiled 50 min, added finishing hops. After 10 minutes started rapid cool. Mixed wort and cool water to 5.5 gal at 71 degrees. Stirred and took OG reading and taste tested.
005 Coffee Cream Stout
13-B Sweet Stout
Author: Pickles
Date: 9/21/08
Size: 5.5 gal
Efficiency: 40%
Attenuation: 66.3%
Calories: 195.8 kcal per 12 fl oz
Original Gravity: 1.058 (1.044 - 1.060)
Terminal Gravity: 1.020 (1.012 - 1.024)
Color: 35.13 (30.0 - 40.0)
Alcohol: 5.05% (4.0% - 6.0%)
Bitterness: 28.8 (20.0 - 40.0)
Ingredients:
6 lb LME, UC Dark
1 lb Chocolate Malt
.25 lb Black Patent
.75 lb Roasted Barley
.5 lb Honey Malt
.5 lb Crystal Malt 60°L
1.0 lb Oats Flaked
1.0 lb Lactose
.5 lb Molasses
.75 oz Target Hops (10.0%) - added during boil, boiled 60 min
.5 oz Fuggle (4.8%) - added during boil, boiled 10 min
1.0 ea White Labs WLP004 Irish Stout
5 oz Priming Sugar
1 qt Coffee (Strong French Pressed and cooled) Add after fermentation
Notes
Brewed 9/29.
HBUSA sold me wrong yeast = got WLP001 instead of WLP004.
Messed up on molasses, used 1.25 lb instead of .5 lb.
Temp before pitching yeast = 71 degrees
OG = 1.071 don't know why.
Results generated by BeerTools Pro 1.5.1