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)
1.0 oz. Flavoring – Cascade (Alpha Acid 5.0)
Partial Mash:
45 minutes at 165 degrees
1.0 gal / 2.0 lbs of grain
2.5 lbs grain = 1.5 gal water
Flavoring:
22 packs of Starbucks Italian Roast VIA – blended added to 1 gallon of water to be added at the end of boil.
Notes:
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
The gravity on this batch came out waaay off the standards. I asked around and according to the readings from my hydrometer, I should be drinking sweet wort, but not the case. My calculations show that the ABV is about 5%, but a glass of this stout hits me with what my head says is about a 9%. I need to brew this batch again and see what went wrong with my calculations. There is nothing wrong with the beer. It tastes amazing, we love it, aside from the fact that my CO^2 ran out and I have not been able to refill it yet.
I think the main failure in my calculations came from not aerating the wort prior to pitching the yeast. I measured the OG without aerating the wort and this probably caused my missed readings on the gravity. I’ll correct this in the next batch and see what happens.