Chocolate stout help

[mrrrkva]

Just moved this to my secondary (which is a cornelius keg) It taste DELICIOUS!!! BUT.... Gravity is 1.035..... Starting gravity was 1.09..... Temperature has dropped to 58 degrees in basement.... Temp upstairs is 70. I only used 3 Safale 05 yeast in 10 gallons.

Should add a 1/2 packet of yeast in each 5 gallon corny and move upstairs... I brewed on 12/3. I dont mind waiting, wanted to keep around 62F and did that for the 1st 2 weeks.





Black Chocolate Stout #1 made on 12/3
Imperial IPA
Type: All Grain Date: 11/3/2011
Batch Size (fermenter): 10.00 gal Brewer: Matt
Boil Size: 12.92 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 10.92 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 9.25 gal Est Mash Efficiency 75.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
23 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 77.3 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 7 1.7 %
1 lbs Special B Malt (180.0 SRM) Grain 5 3.4 %
2 lbs Chocolate Malt (450.0 SRM) Grain 2 6.7 %
3.00 oz Cascade [6.90 %] - Boil 60.0 min Hop 9 33.9 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 11 6.9 IBUs
8.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 8 1.7 %
1 lbs Oats, Malted (1.0 SRM) Grain 4 3.4 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.5 %
1.00 oz Fuggles [4.50 %] - Boil 10.0 min Hop 13 2.7 IBUs
4.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 16 -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
1.00 oz Styrian Goldings [5.40 %] - Boil 30.0 min Hop 10 6.8 IBUs
1 lbs Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 3 3.4 %
1.00 oz Styrian Goldings [5.40 %] - Boil 10.0 min Hop 14 3.2 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 5.0 min Hop 15 1.8 IBUs
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 17 -

Beer Profile

Est Original Gravity: 1.075 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 55.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 56.8 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 29 lbs 12.0 oz
Sparge Water: -11.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 41.67 qt of water at 162.4 F 152.0 F 80 min
Mash Out Error: Infusion temperature above boiling. Add more water! 168.0 F 10 min

Sparge Step: Fly sparge with -11.90 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 7.27 oz Carbonation Used: Bottle with 7.27 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

 

[onthekeg]

Why did you keg this beer already? It wasn't done fermenting yet. A 1.090 beer needs at LEAST 4 weeks in the fermenter. I am sure your beer is good, but you can't rush giant beers like you just made this way.
I know this one is probably toast, but next time don't rush it, drink some good commercial beer until you can lit sit awhile. Your beer in my house would be kegged in mid to late January, (provided the FG is where I wanted it), and forgotten about until at least St. Patricks Day. (Since its a Stout)

 

[mrrrkva]

I am trying to use the keg as a secondary. Not trying to rush.... was going to leave for another 4 weeks or more! It has had almost 4 weeks. No corn sugar or anything added. I put in primary on 12/3.... I wanted to try an idea I found on this board... using the keg as a secondary.... and move to final keg by "pushing" it over with no aeration issues.

 

[mrrrkva]

And I was going to bottle quite a few with my blichmann beer gun in Feb or March.... and let them sit until this summer...

 

[mrrrkva]

Sorry for another post.... took a reading with a hydrometer (3 times) and it says I am at 1.020...

Biggest question.... Do I add yeast???? Do I bring up temp..... or do I just become patient and wait until it drops. My main concern, is my basement temp has dropped to 56-58...

 

[daksin]

You shouldn't need to add yeast if you're force carbing and bottling from the keg. At 77% AA (if your gravity really has dropped from 1.035 to 1.020 in one day, which I doubt...), you may be done, but let it sit another week or two before you do anything to it and make sure the gravity hasn't moved.

 

[Calder]

Move it to the warmer environment to finish it off. 70 F is fine.

Do not add any more yeast. It will be a waste.

1 lb Crystal
1 lb Special B
2 lbs Chocolate
1.75 lbs Black

That's a lot of specialty malts. I would be surprised if it got any lower than 1.020. I'm surprised it has made it that low.

 

[mrrrkva]

It didnt drop in one day. I took the 1.035 reading with the refractometer.... and the 1.02 reading came from the hydrometer.... I wonder which one is off?

What do you guys recommend for % of specialty malts. I was trying something close to Brooklyn chocolate stout?

Thanks for the advice guys.... Now I have to sit back and wait.....

 

[badbrew]

It didnt drop in one day. I took the 1.035 reading with the refractometer.... and the 1.02 reading came from the hydrometer.... I wonder which one is off?

What do you guys recommend for % of specialty malts. I was trying something close to Brooklyn chocolate stout?

Thanks for the advice guys.... Now I have to sit back and wait.....

They are probably both right.

 

[badbrew]

I just plugged in 1.090 OG and both 1.035 refracto and 1.020 hydro finals into a calculator and something doesn't jive. I'm getting 1.060 OG and not 1.090. Also your recipe calls for a lower SG as well.

 

[Ravenshead]

Alcohol messes with refractometer readings so go with the hydrometer. I agree with Calder, 1020 is probably as low as your going to get. It doesn't hurt to warm it up and see though.

 

[mrrrkva]

How do I calibrate the Hydrometer? I do with water at 0.

I double checked my OG... I haven't changed my efficiency in beer smith lately. I like to be conservative, when figuring out my target. Lately I have been getting 80-3% since I have adjusted my grain mill, and discovering my new setup. My OG was 1.085 on my notes. Which calculator are you using on using OG, Refractometer and Hydrometer reading

Thanks guys, learning alot.