Vels
Well-Known Member
Hi
Brewed the stout below a year ago and it has finally aged perfectly. First 6 months it was harsh, then it started to mellow, and now it is smooth, but still very roasted and powerful.
My only problem is....
Carbonation is just right, alittle on the low end so spot on for a stout. But the bubbles are way to powerful in my mouth. It almost feel like drinking soda water. The beer has a "thin" feel to it, and co2 feel take over on the tongue.
Any ides how to fix ? I know i will never get Guiness feel in my stouts, but this one is way over on the other side of the scale.
Recipe....
Deep Dark Night
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 6.63
Anticipated OG: 1.057 Plato: 14.10
Anticipated SRM: 65.7
Anticipated IBU: 56.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 21.05 L
Pre-Boil Gravity: 1.054 SG 13.43 Plato
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 2.50 kg. . Pale Ale (2-row) DE 75.81 2
37.7 2.50 kg. . Munich II "dark" (Munich 10 DE 67.12 20
11.3 0.75 kg. . Carafa 2 (Chocolate) DE 60.88 525
2.3 0.15 kg. . Roasted Barley DE 58.81 575
7.5 0.50 kg. . CaraAroma (Crystal 120, spe DE 60.88 120
0.4 0.03 kg. . Oats (rolled) DK 67.12 2
1.5 0.10 kg. . Rye Malt Pale DE 60.88 4
1.5 0.10 kg. Flaked Soft White Wheat America 69.19 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Magnum Whole 13.00 46.9 60 min.
35.00 g. East Kent Goldings Whole 5.30 7.1 15 min.
10.00 g. East Kent Goldings Whole 5.30 1.3 1 min.
10.00 g. Cascade Whole 5.50 1.3 1 min.
Yeast
-----
DCL Yeast T-58 SafBrew Specialty Ale
Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 65 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 80 Time: 30
Total Mash Volume L: 24.30 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Brewed the stout below a year ago and it has finally aged perfectly. First 6 months it was harsh, then it started to mellow, and now it is smooth, but still very roasted and powerful.
My only problem is....
Carbonation is just right, alittle on the low end so spot on for a stout. But the bubbles are way to powerful in my mouth. It almost feel like drinking soda water. The beer has a "thin" feel to it, and co2 feel take over on the tongue.
Any ides how to fix ? I know i will never get Guiness feel in my stouts, but this one is way over on the other side of the scale.
Recipe....
Deep Dark Night
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 6.63
Anticipated OG: 1.057 Plato: 14.10
Anticipated SRM: 65.7
Anticipated IBU: 56.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 21.05 L
Pre-Boil Gravity: 1.054 SG 13.43 Plato
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 2.50 kg. . Pale Ale (2-row) DE 75.81 2
37.7 2.50 kg. . Munich II "dark" (Munich 10 DE 67.12 20
11.3 0.75 kg. . Carafa 2 (Chocolate) DE 60.88 525
2.3 0.15 kg. . Roasted Barley DE 58.81 575
7.5 0.50 kg. . CaraAroma (Crystal 120, spe DE 60.88 120
0.4 0.03 kg. . Oats (rolled) DK 67.12 2
1.5 0.10 kg. . Rye Malt Pale DE 60.88 4
1.5 0.10 kg. Flaked Soft White Wheat America 69.19 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Magnum Whole 13.00 46.9 60 min.
35.00 g. East Kent Goldings Whole 5.30 7.1 15 min.
10.00 g. East Kent Goldings Whole 5.30 1.3 1 min.
10.00 g. Cascade Whole 5.50 1.3 1 min.
Yeast
-----
DCL Yeast T-58 SafBrew Specialty Ale
Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 65 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 80 Time: 30
Total Mash Volume L: 24.30 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
