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Old 03-20-2013, 08:13 PM   #21
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Quote:
Originally Posted by mccullpl
PJoyce85,

would you recommend steeping only the roasted malts separately, or all the specialty grains?
I throw my other specialty grains in the mash with no noticeable difference. You don't have to mash them, but I'm lazy.

There is definitely a noticeable difference when you take the roasted grains out if the mash.
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Old 03-20-2013, 10:15 PM   #22
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I made the Milk Stout recipe from Brewing Classic Styles and that used a large portion of Black Patent malt. When it was fresh, it earned a bronze in competition, but the roast flavor and aroma where overwhelming and unpleasant IMO. Judges notes used words like "ashtray" and one suggesting reducing the Black Patent. Fast forward 6 months and the harsh roast flavor and aroma have faded to a smooth, pleasant beer that I can still only drink one of at a time. I too will be wary of recipes using large amounts of highly roasted grains and am anxious to try tossing them in the sparge instead of mashing like suggested. To the OP, I suggest you steer clear of any recipe using Black Patent becuase it is has a definite coffee quality and while I do enjoy some roasted grains, that one is one I will never personally use again.

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Old 03-20-2013, 10:53 PM   #23
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My second batch of all grain was a stout. I'm a chef and hate recipes, relying more on ratios and technique. I read a little and built a Rims system and dove in. I refer to that batch as my "lucky stout" I mashed really thin (memory...I took no notes) probably 2qt/#. I used 2 row, munich, honey, caramel 40 and chocolate. My ex sister in law (sommelier, cicerone, hater) tasted as she was picking up her kid and described it as flawless, offering that homebrews almost always are not. Quite a compliment coming from her.

The beer was smooth, drinkable, and had no dirty ashtray, thin coffee or even toasted notes. To my taste it was almost flat because of the low hop dose (Columbia 60 min) 2z/10 gal. I have wondered if the thin mash had something to do with it. That seems like the only difference between that batch and later, less successful attempts.

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Old 03-20-2013, 11:56 PM   #24
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I'm with you on the roastiness. I know people say the line is blurred, but basically I make porters instead of stouts for this reason. To me a porter is about a luscious layering of malts--English 2-row, crystal malts, English chocolate, Special B--but I just can't get down with roastiness.

On the other hand, I love me some coffee flavors! Guess it's each to his own.

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Old 03-21-2013, 12:14 AM   #25
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I'm with the OP. I go out of my way to avoid porters, stouts, and any style with a lot of "roastiness". More for everyone else.

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Old 03-21-2013, 06:01 AM   #26
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I love me some stouts!! But it hurts my GI tract, more so as I get older. I'm brewing a stout with 2/10th dark roast and cara 60. I mashed at 148F (90min) and mashed out at 170F. I'd like this one to be dry.

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Old 03-21-2013, 12:00 PM   #27
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Quote:
Originally Posted by Jayhem View Post
Thanks. I actually have a Mild planned for this spring using Pale Chocolate Malt and Crystal malts. I enjoy low ABV malty English brown ales so I'm sure a mild would be to my liking.
I am a big fan of Low ABV beers... I can drink more and don't get "toasted"...

Brewing a 3.5 ABV Berliner Weisse soon, a couple Summer Ales that should come in not low but I am shooting for 4.5 ABV, and I have a low ABV Kolsch Recipe I like.

"Big" beers seem all the rage.... and it is the one "beef" I ahve with so many Brewpubs abd Breweries that I can't go and have four (4) pints and drive...

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