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Intent: Oatmeal stout.
14 litres in large kettle; 7 litres in small kettle. Mash-in at 68°C, maintain at 66°C. Mashed for 60 minutes, then lautered and started the boil. Added sugar once the boil got started. Whirlpooled the hops at 40 minutes.
Cooled, added the coffee, loaded it into the carboy and took a reading: 1.046 SG. Flavour is mostly roasty and bittersweet.
Final gravity was 1.010, which translates to a 4.75% ABV. Bottled 19 litres on 8 May.