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Old 12-04-2012, 05:22 PM   #11
KeyWestBrewing
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Quote:
Originally Posted by aceparadis
Why is the mash temp so high?
I want a good amount of body and residual sugar.
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Old 12-04-2012, 05:23 PM   #12
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In my experience mashing at 155 leaves me with a FG around 1.016. I know other stouts sometimes have even higher FG than that.

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Old 12-04-2012, 09:25 PM   #13
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Quote:
Originally Posted by KeyWestBrewing
They didn't have roasted barley at AHS when I was putting this together, just the black roasted. So up the roast barley and cut back on the chocolate malt?
Just my two cents. But that's for a pretty basic stout and subsequent info points to something a little more involved than that. Stouts are a showcase for roasted barley - that's why!
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Old 12-04-2012, 10:18 PM   #14
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How much should I up the roasted barley? Use 10oz, 12oz, 1#?

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