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Old 05-12-2013, 05:50 PM   #11
greatschmaltez
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I've found 1 lb of flaked oats gives great mouthfeel for stouts and brown ales the way you are talking about. I don't think adding CaCl2 is going to really do anything for you in that regard. To fix the harshness, I'd add the dark grains with 20-30 minutes left in the mash. Keep in mind this will result in less roasty flavor too.

 
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Old 05-13-2013, 02:40 PM   #12
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Water chemistry could be playing a part, but it's hard to tell unless you know what your water chemistry is to begin with. It would be much easier to add some of the suggested grains to help it out and see what happens. Astringency from sparging could be part of the issue, but we don't know exactly how you sparge or what your water chemistry is, again.

I'd go with the mash temp, oats, or carapils to start with.

 
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Old 05-13-2013, 10:04 PM   #13
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Quote:
Originally Posted by beertroll View Post
(I use distilled and add 1tsp/5gal)? Is there anything else I can do to smooth off my texture?
With zero bicarbonate in the water and that much roasted malt, your mash pH is very likely too low which would give you harsher roasted malt flavors. Did you test with a pH meter by any chance?
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Old 05-13-2013, 10:29 PM   #14
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My $0.02...pinch of carapils, mash higher, ferment lower

 
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Old 05-14-2013, 12:21 AM   #15
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Calcium carbonate is more likely what you needed to add to the mash.

I've gotten good mouthfeel form the classic 10% roasted barley, 20 flaked barley and 70% base malt recipe.

 
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Old 05-14-2013, 12:23 AM   #16
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I'm trying to remember if I used my pH meter on that brew, or if I used strips. Unfortunately, I didn't take notes on my water for this brew, and now I'm kicking myself. My SOP is to start with distilled water, add 1TSP of CaCl and 1CC of lactic acid per 5 gallons. I treat my mash and sparge water together, when I first fill up my HLT, and I target a mash pH of 5.1-5.2. I *think* that for this batch I tossed in a little extra CaCl and held back on the lactic, but my memory is fuzzy and brew day was back in late February. I could try diluting with some of my tap water next time (8.1pH, 227HCO3) to counter the roast.

For the people suggesting I raise my mash temp, you saw that it's a dry stout, right? As it is, my attenuation is barely meeting style. I'm afraid a higher mash temp will leave my FG too high.

 
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Old 05-14-2013, 12:32 AM   #17
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You might be better off making stouts with just your tap water.

 
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Old 05-14-2013, 12:38 AM   #18
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Bigfan of oats, here, for creaminess. I use 1.5 pounds in my 5 gallon witbier recipe. Use rolled oats, instant or not. If instant, add to the mash as is. If not, cook first to gelatinize.

 
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Old 05-14-2013, 01:11 AM   #19
greatschmaltez
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I second the motion to use your tap water only for dark beers. That is perfect. No need to add any salts at all.

 
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Old 05-14-2013, 01:36 AM   #20
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Also what level did you carb at? If you used the normal 5oz you should probably drop that some. Sorry don't have numbers in front of me but check a carb style chart

 
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