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Old 01-13-2008, 01:42 PM   #1
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Default A couple brewing questions

I'm about to brew my 2nd all grain today and had a few questions. By the way, I'm brewing Tuck's Espresso Chocolate Stout.

I'm going to be brewing my first all grain stout, so the first question is: do I put the specialty grains in the mash with the maltible grains? Here's my grain bill:

12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
2.0 lbs Crystal Malt 10L
1.0 lbs Roasted Barley


Next question: has anyone brewed with light brown sugar or molasses? The recipe calls for a pound of each but I dont know if I'm supposed to prime with it, add it to the boil, or flame out or what. That sounds like a lot to prime with to me if that's the case.

Thanks for the input.

Sean


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Old 01-13-2008, 01:45 PM   #2
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Yes you mash everything together. Just be careful not to go too hot with the Roasted Barley. You can extract tannins which will lead to astringency. I can't say what the brown sugar & molasses are for in your case, but I've added them to the boil before. When I use sugars, I add them around the 10 minute mark...


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Old 01-13-2008, 03:00 PM   #3
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Soulive gives good info. my comment about roasted barley, is I've been given the tip to keep that malt separate, and add it when you do the first drain/recirculate (vorlauf). that'll keep it from getting overwhelming.

seems like a lot of brown sugar AND molasses. if it was a half pound of each it wouldn't seem like so much.
but it appears to be an established recipe...maybe go with light molasses and light brown sugar?
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Old 01-13-2008, 03:03 PM   #4
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I think I will cut my brown sugar and molasses additions.

So you suggest I add the darker grains during vorlauf.. will that be enough time @ x degrees to extract the srm and flavors from it?

What temperature should I mash at? I forgot to ask that. Is there a standard single infusion temperature or is it something that brewsmith/promash calculates?

Thanks for the suggestions.
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Old 01-13-2008, 08:26 PM   #5
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I would probably mash at 156. the sugar is probably to dry out the beer. If the recipe calls for it I would say it's worth a try. that does seem like a lot of sugar.
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Old 01-14-2008, 02:40 AM   #6
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Mash all the grains together, including the specialty grains. At the end of the boil, add the sugar and mollases with ten minutes remaining. I agree with the other guys. I would only add 1 pound total of additional sugars to the boil.


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