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Old 02-07-2013, 09:47 PM   #1
Feb 2013
Posts: 113
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I have an Irish Stout kit consisting of the following:


4oz Choc Malt
4oz Caramel 10L
4oz Roasted Barley
4oz Flake Barley
1tsp gypsum (I need to goolge what this is for )
1/2oz nugget (bittering)
1oz Williamette (aroma)

I'd like to add oats to this one as well. So lets pretend it includes
8oz Flake Oats
1lb 2-row

My inclination is to minimash the 2-row, oats and flake barley, splarge, add to water in which I've steeped specialties (Choc/Caramel/Roasted Barley). Then boil, add DME, hops, hops, gypsum(?), cool, pitch.

Or...do I just mash the specialties as well? (or would that result in too much malt?) I've just read about 100000 threads on this same topic, but this must be the most debated noob question ever.


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Old 02-07-2013, 10:30 PM   #2
Nov 2012
State College, PA
Posts: 162
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If it were me, I would mash them all together. You can use a bag in the boil pot, just watch the temperature of the water.

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Old 02-07-2013, 11:33 PM   #3
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Feb 2011
Sheffield, Ohio
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you mash all the grains together at 151-155F for one hour. 1-1.5 quarts of watr per pound of grain. Then sparge with water @ 165F.
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Old 02-08-2013, 01:47 AM   #4
Mar 2010
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Mash them all together. Although the Choc, Crystal, and Roast are considered steeping grains, there is a lot of starch in them that can be converted with a mash.

If you prefer a drier beer, mash around 148 to 150. You have plenty of extract in there that will make the beer end highish

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Old 02-08-2013, 03:04 PM   #5
Feb 2013
Posts: 113
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Thank you all.

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