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Old 03-25-2011, 03:27 AM   #1
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Default milk stout fg high

hi guys,
recently brewed Jim baumanns milk stout. an all grain morebeer kit. heres the recipe:5.5 gal batch


9.5 lbs 2-row
8 oz caramunich
8 oz special B
8 oz black roasted barley
8 oz black patent

2 oz williamette bittering 60 min
1 oz kent goldings flavor last 15 min

8 oz lactose added last 10 min of boil.
white labs irish ale yeast
1 liter starter 2 days ahead of brew day

i mashed at about 156-157 for 1 hour

estimated og is 1.052-56
estimated ABV% 5.6
my og was 1.057
fermented 10 days at 65-68F which is white labs ideal Irish ale temp
fg came in at 1.024

i have never made a milk stout before. my question is whats up with the high fg? the sample was pretty good. definitely a session-able stout. but that puts me at only 4.3%
do you guys think my mash temp and the lactose could have affected the fg that much? i hope i dont have a stuck fermentation cause i wanna get this sucker bottled.

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Old 03-25-2011, 03:51 AM   #2
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That fg doesn't strike me as a problem. Many cream stouts have an fg of 1.020+. That's the style.

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Old 03-25-2011, 05:04 AM   #3
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I just finished a milk stout that started at 1.060 og and finished at 1.022 fg. That is exactly what I was shooting for, the lactose is not fermentable so it raises the fg quite a bit.

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Old 03-25-2011, 05:23 AM   #4
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I brew a chocolate mint milk stout, it has an OG of 1.062, it finishes out at 1.020 to 1.022, as the above posts have stated, lactose isnt fermentable so the FG will always be higher.

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Old 03-25-2011, 05:49 AM   #5
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thanks for the response guys, i was just expecting a bit lower fg maybe 1.018 because i had good clean yeast and a liter starter. but hey , it is what it is i guess. 4.3% good session i guess. ill go ahead and bottle it up. by the way if any of you guys havent tried ed worts bavarian hefeweizen recipe i suggest you do, damn its good with my smoked paprika bbq corn

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Old 03-25-2011, 05:52 AM   #6
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I have indeed brewed his hefe, it is a darn tasty beer, and so simple!

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Old 03-25-2011, 05:53 AM   #7
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Oh, I will be needing that recipe for the corn!

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Old 03-25-2011, 06:08 AM   #8
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Of course the FG is going to be high, you mashed at 156-157F... That's in the 'full bodied' range. The higher the mash temp, the higher the FG. Plus, using lactose didn't help you get a lower FG. If you wanted a lower FG, you could have either mashed lower (154F) or not used the lactose, or both...

Personally, I would have also let it sit on the yeast for at least 2-3 weeks, not just 10 days. I also would not have included the lactose with a mash temp of over 154F.

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Old 03-25-2011, 06:12 AM   #9
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alright its a pretty loose recipe i made but here it goes:

SMOKED BBQ PAPRIKA CORN

based on about 5 pieces of corn, husk and stringy stuff removed

3 big spoonfuls of butter (just your average kitchen spoon)
about 3 spoonfuls of sugar
spoonful of black pepper
spoonful of salt
2 spoonful garlic powder
3 fresh garlic cloves chopped fine by hand
6 spoonful smoked paprika

mix well, rub it on, and grill, be sure to brush more on and turn frequently on the grill. medium-low heat

if you cant find smoked paprika, just paprika will do fine, your gonna grill it anyway
i bet some wood chips on the grill would be even better
note: whenever i say spoonful, i really do mean your average kitchen spoonful you eat your cereal with. hell, thats the way it should be right? so crack a homebrew and enjoy

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Old 03-25-2011, 06:21 AM   #10
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Quote:
Originally Posted by Golddiggie View Post
Of course the FG is going to be high, you mashed at 156-157F... That's in the 'full bodied' range. The higher the mash temp, the higher the FG. Plus, using lactose didn't help you get a lower FG. If you wanted a lower FG, you could have either mashed lower (154F) or not used the lactose, or both...

Personally, I would have also let it sit on the yeast for at least 2-3 weeks, not just 10 days. I also would not have included the lactose with a mash temp of over 154F.
i hear you man, i haven't bottled yet, i swirled it gently, and im gonna let it sit for a few more days, i realize i over shot my mash temp, so it makes sense that i ended up at 4.3% abv instead of my target 5.5% with the lactose. the sample was pretty damn good ill let you guys know how it turns out in a couple weeks bottled.
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