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Old 12-01-2011, 01:56 AM   #11
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Quote:
Originally Posted by Shaggyt
be prepared to let it age to drive down the bitterness from the roasted malts and hops...you can add lactose to backsweeten it at kegging or bottling to counter the dryness for a dry bitter stout can be difficult to drink...should have plenty of abv punch to it!
How many IBUs and what percentage of roasted malts in your recipe? I'm curious to compare it to mine so I can decide if we've created a dry monster. Thanks. (And apologies to the OP if I have hijacked your thread.)
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Old 12-01-2011, 02:09 AM   #12
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Ya Focker. Ok go ahead and hijack, I'm finished brewing today anyway! Incidentally I am not worried - 148 will work fine - I was mostly looking for brewers who have actually brewed a 6-7% stout with such a low mash temp. This is my 20th gallon this week so I'll be able to age it quite a while before running out - which was part of the point at brewing this particular beer.

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Old 01-03-2012, 04:18 PM   #13
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Update on this FWIW: the stout is great. Recipe below:

10 lbs MO
2 lbs flaked barley
1 lb black roasted barley
1/2 lb oat malt
1 oz Warrior @ 60 mins for 65 IBUs
1/2 oz Chinook at flame out

Mashed 148 for 120 mins

US-05 fermented 4 weeks @ 64 F, cooled to 36 for 3 days before kegging. I think I'll do this again, same mash temp. This is good now and I am sure will mellow out very well.

OG 1.063, FG 1.009 (!) 7% ABV

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Old 01-03-2012, 06:16 PM   #14
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I know that you posted the original thread back in November, but I thought this video might be useful to you. Bobby M does an awesome job of explaining the process of saccharification, and how both alpha and beta amylase enzymes are more effective at different temperatures. It's good information to absorb, and emphasizes the importance of mashing at specific temperatures to obtain a specific beer profile, or allow more or less fermentable sugars to give a higher/lower final gravity. If you know all this, just ignore the video I just think it's a great visual way to understand what is explained in so many books:

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Old 11-28-2012, 10:13 AM   #15
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Great video explanation!

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Old 11-28-2012, 09:23 PM   #16
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Thanks! Several stouts later I am mashing at 148 as a mater of course. Turns out its just the ticket for the dryness I was looking for in a big black beer. My most recent is maybe the best beer I've ever tasted!

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Old 02-26-2013, 03:01 PM   #17
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Quote:
Originally Posted by stevedasleeve View Post
Thanks! Several stouts later I am mashing at 148 as a mater of course. Turns out its just the ticket for the dryness I was looking for in a big black beer. My most recent is maybe the best beer I've ever tasted!
Thanks for the follow up. Going for a lower mash temp on a stout next time brewing.
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