Jebu1788
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- Sep 15, 2009
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So due to apartment constraints I will soon be moving back to extract/partial mash brewing. My question pertains to a great stout that I've made, but it uses a butt-load of roasted grains. The 5 gallon (partial-mash converted) recipe is as follows:
Amount Item Type % or IBU
6.60 lb Pale Liquid Extract (8.0 SRM) Extract 41.64 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 18.93 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 12.62 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.31 %
1.00 lb Special B Malt (120.0 SRM) Grain 6.31 %
0.75 lb Black (Patent) Malt (500.0 SRM) Grain 4.73 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.73 %
0.75 lb Roasted Barley (500.0 SRM) Grain 4.73 %
2.00 oz Warrior [15.80 %] (60 min) Hops 60.9 IBU
2.00 oz Willamette [4.80 %] (15 min) Hops 9.2 IBU
2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
I'm concerned that in the mash the black and roasted barley will make it too acidic. If I mash only the chocolate malt and let the runoff pour onto and steep the black patent and roasted barley there, do you think that would get the flavors from those? I won't be doing this for another few weeks, so I'm just trying to think ahead.
Amount Item Type % or IBU
6.60 lb Pale Liquid Extract (8.0 SRM) Extract 41.64 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 18.93 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 12.62 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.31 %
1.00 lb Special B Malt (120.0 SRM) Grain 6.31 %
0.75 lb Black (Patent) Malt (500.0 SRM) Grain 4.73 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.73 %
0.75 lb Roasted Barley (500.0 SRM) Grain 4.73 %
2.00 oz Warrior [15.80 %] (60 min) Hops 60.9 IBU
2.00 oz Willamette [4.80 %] (15 min) Hops 9.2 IBU
2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
I'm concerned that in the mash the black and roasted barley will make it too acidic. If I mash only the chocolate malt and let the runoff pour onto and steep the black patent and roasted barley there, do you think that would get the flavors from those? I won't be doing this for another few weeks, so I'm just trying to think ahead.