My wife is training for a marathon….she is out on a 20 mile training run. So what should I do? Bottle some beer of course!
I brewed this coffee stout back on April 30th. After the primary fermentation, I transferred it over to the secondary, adding some double brewed coffee . I added in some bourbon soaked vanilla beans, then just let it sit in the dark. The OG was not killer, 1.047 at 81 degrees Fahrenheit, just before pitching the yeast. I wish I had squeaked out a bit more on the FG, but adding in the full pot of double brewed coffee drops things a bit….. 1.018 at 62 degrees Fahrenheit. Final ABV 4.1%. I think next time I need to make a more potent wort to drive the abv up a bit.
This brew was a fun batch, as during the boiling process, my dad stopped over. It was a New Beer Thursday #nbt. We threw down a Ghost Face Killah, from Twisted Pine Brewing Company and a Saranac Disruption Nitro. Nothing better than drinking some fun craft beer while brewing.
Downfall to this bottling event? I have to get more bottles ready for my chocolate peanut butter stout and dry hopped hard cider that are almost ready! I guess I have some bottle cleaning work to do!
Beer wort to be tested with a hydrometer
