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Old 01-12-2013, 03:27 AM   #1
ViperMan
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Feb 2011
Canonsburg, PA
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Here was my recipe:

2.50 gal Deer Park (R), Bottled Water Water 1 -
3.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 2 56.5 %
0.75 lb Chocolate Malt (225.0 SRM) Grain 3 12.1 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 4 12.1 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 8.1 %
0.20 lb Black Barley (Stout) (500.0 SRM) Grain 6 3.2 %
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7 8.1 %
0.27 oz Magnum [14.70 %] - Boil 60.0 min Hop 8 23.3 IBUs
0.50 oz Saaz [2.40 %] - Boil 10.0 min Hop 9 2.3 IBUs

2.5 gallon batch

Single infusion - fly sparge, bottle carb with corn sugar...

Primary for 3 weeks, bottle for 3 weeks (and four days)

Has a very light taste - doesn't taste like a stout. Sorta tastes like a black light beer. Also has a VERY sour taste, almost like stale milk... Everything was purchased fresh, lactose SHOULD be good... I was really going for a nice, thick milk stout...

Did I use too little grain? The wrong base malt? Too much lactose? Any suggestions would be much appreciated.

 
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Old 01-12-2013, 07:09 AM   #2
BeerLogic
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Feb 2011
Ann Arbor, MI
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That's a lot of dark grain for such a small batch! The sour taste is probably the acids from all that dark grain. That's about the amount I would use in a 5 gallon batch.
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Old 01-12-2013, 03:59 PM   #3
Conan
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Apr 2008
Cheektowaga, NY
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Quote:
Originally Posted by BeerLogic View Post
That's a lot of dark grain for such a small batch! The sour taste is probably the acids from all that dark grain. That's about the amount I would use in a 5 gallon batch.
Agreed. My dark beers contain ~.5lb of each black grain for 5 gallons. Your recipe nearly doubles the percent of each grain in the grain bill. Kyle

 
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Old 01-13-2013, 12:09 AM   #4
BeerLogic
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Feb 2011
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That said, if you let it age for a while it will probably smooth out a bit.
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Old 01-13-2013, 02:53 AM   #5
germanmade84
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Oct 2012
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The main reason it tastes light is u dont have enough diastic power. U need 75% min base malt; pale, maris otter, 2 row or 6 row. Those malts allow u to use specialty grains, otherwise u are making TEA, like chamomile.....not beer. Do this nextime:

80% base malt
7.5 % roasted malt
5% chocolate
2.5 % crystal
2% black patent
3% wheat
Hops added at boil
Mash around 153-55 for 2-3 hours.

 
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Old 01-13-2013, 02:55 AM   #6
germanmade84
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Oct 2012
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Oh yeah and drop all the lactose, this only for milk stouts, up to 1lb for a 5 gallon batch.

 
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Old 01-13-2013, 02:57 AM   #7
germanmade84
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But u did want a cream stout so drop the crystal and swap in the lactose

 
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Old 01-13-2013, 03:05 AM   #8
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by germanmade84 View Post
The main reason it tastes light is u dont have enough diastic power. U need 75% min base malt; pale, maris otter, 2 row or 6 row. Those malts allow u to use specialty grains, otherwise u are making TEA, like chamomile.....not beer. Do this nextime:

80% base malt
7.5 % roasted malt
5% chocolate
2.5 % crystal
2% black patent
3% wheat
Hops added at boil
Mash around 153-55 for 2-3 hours.
That makes no sense at all, and is terrible advice.

You have plenty of base malt to convert, and mashing for 2-3 hours is more than ridiculous. Either someone is fooling with you, or is ignorant of brewing so please ignore this advice.

The recipe isn't bad. With that much black barley, it should taste stout-like, but if you want a nice roasty stout you should use roasted barley. That's more of a porter recipe. If it's "sour", that could be a sign of infection.
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Old 01-13-2013, 03:09 AM   #9
dharbolt
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Jan 2013
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Quote:
Originally Posted by Yooper View Post

That makes no sense at all, and is terrible advice.

You have plenty of base malt to convert, and mashing for 2-3 hours is more than ridiculous. Either someone is fooling with you, or is ignorant of brewing so please ignore this advice.

The recipe isn't bad. With that much black barley, it should taste stout-like, but if you want a nice roasty stout you should use roasted barley. That's more of a porter recipe. If it's "sour", that could be a sign of infection.
Lactobacillus infection makes for sour flavors. Watch your sanitation

 
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Old 01-13-2013, 03:27 AM   #10
cluckk
 
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If the nose has a slight sweaty note then it is likely lacto. As for the thin quality I don't think you mentioned your mash temp.
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