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Old 12-04-2012, 05:22 PM   #11
KeyWestBrewing
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Quote:
Originally Posted by aceparadis
Why is the mash temp so high?
I want a good amount of body and residual sugar.


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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Apple Pie Cider
Primary : Imperial Ginger Cream Ale
Primary : Chocolate Witibier
On Tap : Mango Cream Ale, Muddy Waters Stout, Muddy Waters Bourbon Chocolate Stout, Wheat APA,
On Deck : Black Caesar RIS

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Old 12-04-2012, 05:23 PM   #12
KeyWestBrewing
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In my experience mashing at 155 leaves me with a FG around 1.016. I know other stouts sometimes have even higher FG than that.


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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Apple Pie Cider
Primary : Imperial Ginger Cream Ale
Primary : Chocolate Witibier
On Tap : Mango Cream Ale, Muddy Waters Stout, Muddy Waters Bourbon Chocolate Stout, Wheat APA,
On Deck : Black Caesar RIS

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Old 12-04-2012, 09:25 PM   #13
jsv1204
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Quote:
Originally Posted by KeyWestBrewing
They didn't have roasted barley at AHS when I was putting this together, just the black roasted. So up the roast barley and cut back on the chocolate malt?
Just my two cents. But that's for a pretty basic stout and subsequent info points to something a little more involved than that. Stouts are a showcase for roasted barley - that's why!
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Old 12-04-2012, 10:18 PM   #14
KeyWestBrewing
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How much should I up the roasted barley? Use 10oz, 12oz, 1#?
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EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Apple Pie Cider
Primary : Imperial Ginger Cream Ale
Primary : Chocolate Witibier
On Tap : Mango Cream Ale, Muddy Waters Stout, Muddy Waters Bourbon Chocolate Stout, Wheat APA,
On Deck : Black Caesar RIS

*Member: The HBT Sweaty Fat Guys Cigar club
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