A Stout

[kymba]

so, i want to put down a stout - my very first. I have a few q's of you experienced brewers

do i bother mashing cool to limit tannin extraction, or go for a higher temp and add the spec. malts in later?

doing it BIAB style, should i adjust the efficiency in brewmate any?


virgin stout but no cherry
a Stout

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 7.750
Total Hops (g): 100.00
Original Gravity (OG): 1.081 (P): 19.6
Final Gravity (FG): 1.020 (P): 5.1
Alcohol by Volume (ABV): 7.96 %
Colour (SRM): 74.1 (EBC): 146.0
Bitterness (IBU): 76.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
5.250 kg Pale Malt (67.74%)
1.000 kg Flaked Oats (12.9%)
0.500 kg Black Malt (6.45%)
0.500 kg Chocolate (6.45%)
0.500 kg Roasted Barley (6.45%)

Hop Bill
----------------
100.0 g East Kent Golding Pellet (6.6% Alpha) @ 60 Minutes (Boil) (5 g/L)

Misc Bill
----------------
Single step Infusion at 63C for 120 Minutes.
Fermented at 18C with Safale S-04
Recipe Generated with BrewMate

-kymba

 

[manticle]

What do you mean mash cool to avoid tannin extraction?

Mash according to preferred body and attenuation.

As for adding dark grains in later - give it a go and see what you reckon. A few people reckon it gives lovely smooth flavour and swear by it. I'll be trying it out on Saturday for the first time.

That's a ton of black and choc malt for a 20 L batch (too much in my opinion).

 

[kymba]

What do you mean mash cool to avoid tannin extraction?

just read a bit about people getting mouth puckering from using a lot of black and choc, and saw a post by mhb about mashing cooler to limit this. mind you the post is old and i'm probably taking it out of context

That's a ton of black and choc malt for a 20 L batch (too much in my opinion).

how much would you recommend reducing this by?

 

[Lord Raja Goomba I]

What do you mean mash cool to avoid tannin extraction?

Mash according to preferred body and attenuation.

As for adding dark grains in later - give it a go and see what you reckon. A few people reckon it gives lovely smooth flavour and swear by it. I'll be trying it out on Saturday for the first time.

That's a ton of black and choc malt for a 20 L batch (too much in my opinion).

Cheese, Louise, you are right.

Holy frick - at least half that, probably less. I usually put a max of 400g of roast/choc grains in total, and have made some good stouts with even less than that.

Goomba

 

[manticle]

just read a bit about people getting mouth puckering from using a lot of black and choc, and saw a post by mhb about mashing cooler to limit this. mind you the post is old and i'm probably taking it out of context



how much would you recommend reducing this by?

Black I'd go maybe 100-200 max. Choc I'd look at at 250 max.

Black malt in particular can be acrid and ashy if overused. All this stuff is personal taste of course.

By adding the roast malts to the end of the mash you will supposedly reduce any harsh roasty flavours.

I've also heard of cold steeping the roast grains then adding that to the end of the mash but I'd have to search for more info to see if my memory is correct.

You can also use one of the carafa malts for dark grain colour and complexity with less ashiness although with the suggested amounts above, you'll still get a black beer.

 

[kymba]

ok, thanks for the help manticle & raja

as soon as i posted i saw the oatmeal stout style of the week thread up in the latest threads box, and after some reading i have updated the recipe to:


virgin stout but no cherry
Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 6.650
Total Hops (g): 50.00
Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.016 (P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 51.0 (EBC): 100.5
Bitterness (IBU): 42.2 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 75

Grain Bill
----------------
5.000 kg Pale Malt (75.19%)
0.750 kg Flaked Oats (11.28%)
0.500 kg Roasted Barley (7.52%)
0.250 kg Chocolate (3.76%)
0.150 kg Black Malt (2.26%)

Hop Bill
----------------
50.0 g East Kent Golding Pellet (6.6% Alpha) @ 60 Minutes (Boil) (2.5 g/L)

Misc Bill
----------------
Single step Infusion at 67C for 60 Minutes.
Fermented at 18C with Safale S-04
Recipe Generated with BrewMate