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Old 12-12-2012, 07:42 PM   #11
Fryrish
 
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do you guys thiink nottingham ale yeast would do well or is it too highly attinuative for what im going for?
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 12-12-2012, 08:04 PM   #12
derbycitybrewer
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You def want to add your chocolate towards the end of your boil. I would say about 15 left add it. That won't give you a over powering taste but a nice suttle chocolate flavor.

 
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Old 12-17-2012, 06:30 PM   #13
Fryrish
 
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For all who are subscribed:

I brewed this stout yesterday and stepped up the grain bill to make 6gal instead of 5. I went with 1oz Goldings as FWH and 1oz at 60 min. I staggered my Chocolate additions to 40 and 20 mins, each addition was 3 oz unsweetened bakers chocolate. For the yeast I went with US05 for no real reason than I didnt want to make a starter on this particular day and my LHBS was out of Windsor.

(A tip to anyone adding choc to their boil, make sure you melt the chocolate before you add it so it does not sink and burn on the bottom of the kettle. What I did is I ran some boiling wort out of the kettle and mixed it in a Pyrex measuring cup with each choc addition.)

Notes on the Brew day:

I hit my mash temp right on the nose and mashed for 60min. I thought I had accounted for grain and dead space loss properly but it appears I did not. I collected 6.5gal of wort to boil out of my 2 batch sparge which left me at about 5 gal post boil/cool. I was also about 10pts over on my gravity and if I would have thought fast enough I would have added 1 more gallon of water to get me to my gravity. Oh well I guess I will just have to deal with the higher alcohol content...(life is hard sometimes). any suggestions for accurately dialling in grain absorption vs tun dead space? I took pretty good notes on the mash so I hope I took the right notes to help me dial in my next brew.

I will provide tasting notes in a month or so if you guys want them.
Thanks
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 12-17-2012, 10:06 PM   #14
jrot
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May 2012
Madison, Wisconsin
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I like to mash at slightly lower temperatures when making a porter or stout. 151 to 153 is usually my target. It makes a few more unfermentable sugars that contribute to that "chewy" mouthfeel that I love in these kind of ales.

My only recommendation is to add your roasted malts to the mash immediately prior to sparging.

 
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Old 12-18-2012, 02:23 PM   #15
Fryrish
 
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Quote:
Originally Posted by jrot View Post
I like to mash at slightly lower temperatures when making a porter or stout. 151 to 153 is usually my target. It makes a few more unfermentable sugars that contribute to that "chewy" mouthfeel that I love in these kind of ales.

My only recommendation is to add your roasted malts to the mash immediately prior to sparging.
A couple of questions:

Why would you mash lower to get a fuller body beer? Everything I have read in books or on here say that higher mash temp produce more dextrins and "cheweyer" wort.

Why would you add the roast malt at the end of the sparge? I mashed my roast malt with the rest of my grist. I am just wondering what the benefit of this is.
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 02-13-2013, 07:54 PM   #16
Fryrish
 
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Aug 2012
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Incase anyone who is subscribed cares....

The choc stout turned out great. Fermentation was a little weird with the US05 as the Krausen never fully fell. I left it in primary for 4 weeks and the grav stabilized at 1.017 after about 12 days. I have it force carbed at 9psi at 38 degrees. I let it warm up a little in the glass and I can taste very subtle bitter chocolate notes through the medium-full mouthfeel added by the oatmeal. There is a very good balance of roasted, chocolate, caramel, and acid notes with little to no hop bitterness detectable. Light lacing on the glass and a thin pale brown head. I am going to brew this again maybe with a British ale strain or 1056. Once I get the yeast figured out I think I will add this to my recipes tag.

Cheers
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 02-13-2013, 08:36 PM   #17
nhwrecker
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nice write up and follow through. Thanks!
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