Got mine brewed today. 40's and breezy this morning. didn't break 50 today. I think I hit all my numbers OK. Mash temps were kinda hard to take under the circumstances. But all my Gravities and Volumes were dead on. It smelled SOOO good in the mash!
What would happen if you subbed in chocolate for the pale chocolate? I screwed up my order at the LHBS, and all of the non-base grains are mixed up together, so at this point I'm kinda screwed if it'll really affect the beer. Yooper, any thoughts? What would the final product taste like?
OK my brix went from 11.75 to alittle under 6 in the frist week. If it hits 5 brix is it done? I see that you have in your notes 21 @ 64 I think.
If I was going to do a partial mash of this as suggested earlier in the thread, what grains could I steep separately to make room for more base grain in the mash in my brewpot?
Hi Yoop, This recipe turned out great the last time I brewed it (I had used S-04) I'm thinking i'd like to brew it again and was wondering if you had any input as to using wyeast 1318? I'm making an Amber with 1318 now and would like to reuse the yeast if it's not a bad idea? I looked at the wyeast site and it looks like 1318 is a yeast listed for sweet & or oatmeal stouts. Do you have any experience with this? Thanks
I finally poured a glass of the partial mash of this I did back in October last night. WOW!! Smooth, coffee overtones with the chocolate coming through on the back end. The head is creamy tan but not holding up as long as I had hoped. That could be because I didn't hit any of the target SG's, but I'm not complaining one bit. SWMBO loves it as well. Should be a hit at our house holiday party on Saturday. This is one great beer and I am believe I'll be doing it again very soon, because after Saturday there may not be anything left!! Thanks Yooper for the help converting this to a partial mash!!
Brewing this, along with a Celebration Ale, this weekend.
Yooper, how long from grain to glass is appropriate? I keg my beers so I of course want to be able to drink it at Xmas, but am realistic about the fact that may not be possible. Luckily I have a mint choc stout and a breakfast stout standing by for kegging.
I've got California ale and London ale yeast which do you guys think would be better?
Hey Yooper, getting ready to brew this on Saturday, but unfortunately I need a new probe for my pH meter.
How's your pH with > 200 ppm bicarb? Do you add acid? I was averaging a few different models and thought an alkalinity around 50 would be perfect.
Man I hate brewing blind.... especially dark beers!
Thanks!
I got a question about pH as well. I usually just use 1tsp of pH 5.2 Stabilizer in my mash water. Do I need to use the same 1.75ish qt/lb ratio you speak of, or should I be set at my usual 1.33qt/lb?
I just saw this, so sorry I didn't answer sooner.
I never considered cocoa nibs- but I despise chocolate beyond belief. I hate the stuff, so I wouldn't make a chocolate anything (not even a cake). I have no experience at all with cocoa in beer. I'm sure many people do make chocolate stouts, though, with good results.
I'd probably ditch the 5.2 buffer, and use 1.5 quarts/pound, unless you have a pH meter and/or know the exact make up of your water.
No, I've been using my tap water for this stout. My last one (drinking it right now, actually) was 100% tap water (Ca 57, Mg 26, Na 9, S04 45, Cl 14, CaC03 251, HCO3 228) with 3 grams of CaCl2 in the mash. I used 100% RO water for the sparge. Mash pH was 5.52, with a 1.5 quart/pound ratio in the mash.
Hey Yooper, I'm still a little bit confused by the "black barley" ingredient. My homebrew store only carries "roasted barley" and "black malt" from Hugh Baird & Sons, described on their website as roasted barley malt at 700°L, which sounds to me like black patent malt. The Briess website says the their "black barley" is a deep brown colored malt, but it is not interchangeable with black malt. Would I be better off substituting roasted barley for the "black barley," or should I just use the Hugh Baird & Sons "black malt?"
I think the black barley is just a darker version of roasted barley. These are not malted. Black malt (I think is the same as black patent) is malted and gives a different flavor than roasted barley and black barley.
The Breiss description of their "black barley": Black Barley is a deep brown colored malt with a coffee flavor, that is dry and intensely bitter.
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