Seaham Coffee Stout 2

Submitted by Al on Thu, 23/05/2013 - 19:46


05/05/13. My 18th homebrew a single brew day. A repeat of my earlier Seaham Port(er) [more like a Stout] but with the addition roasted barley to the mash and filter coffee after the boil.

Mash tun filled with water and brought to 70°C before I had a cooked breakfast before heating to 74°C for strike.

Mash 1hr 35min starting at 68°C and with the insulation off and stirring falling to 64°C during the 90 minutes.

4.0kg Pale Malt

450g Crystal Malt

450g Black Malt

230g Chocolate Malt

230g Flaked Barley

500g Roasted Barley

Run off through bottom tap in mash tun into fermentation bin (12.5l) and then sparged with 6l of hot water (19l) then the grains bag squeezed and the mash tun completely emptied (21l)

Boil 1hr total

50g Brewers Gold (8.7%) at the start

20g Brewers Gold 30 minutes in

30g Brewers Gold and 2g of Irish Moss added with 10 minutes to go

Filtered to fermentation bin and 2½l of strong filter coffee and 2½ of boiled water added to bring volume back to 5 gallons (22.7l)

Wort cooler on gravity water utilised to crash temperature from 74°C to 24°C in 45 minutes

OG 1055 @ 24°C. White Labs English Yeast WLP002

Took a long while to ferment even using the heater. Temperature kept at around 20°C for first week rising to 24°C in the final week.
FG 1017 @ 25°C. Bottled 20/05/13
5.0% ABV @ 73 IBU