Mash temp for Dry stout - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash temp for Dry stout

Reply
 
Thread Tools
Old 02-25-2008, 01:10 PM   #1
big supper
Recipes 
 
Jul 2007
Montreal, Quebec
Posts: 425
Liked 2 Times on 2 Posts



If I want a dry beer I mash low right? But will that take away from mouth feel? We do have just over 2.5lbs of flaked barley in the recipe. Will that take care of the mouth-feel?

Originally I had planned on mashing at 150 but now I am wondering if I should bump it up to 154 or something.

Help quick please!! Brewing in 1.5 hours!!!!!!!!!

 
Reply With Quote
Old 02-25-2008, 01:30 PM   #2
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,750
Liked 148 Times on 120 Posts


154 is not low and will yield a fairly high amount of unfermentables. I would stick to 150. I have even heard of mashes at 149 but have never tried it myself. Yes the flaked barley will help.

What are the other specifics of the recipe? OG FG indgedients setup...

good luck

 
Reply With Quote
Old 02-25-2008, 01:33 PM   #3
Soulive
 
Soulive's Avatar
Recipes 
 
Mar 2007
The Middle of NJ
Posts: 4,278
Liked 25 Times on 25 Posts


What yeast are you using?
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count

 
Reply With Quote
Old 02-25-2008, 01:38 PM   #4
big supper
Recipes 
 
Jul 2007
Montreal, Quebec
Posts: 425
Liked 2 Times on 2 Posts


Using Whitelabs British Ale WLP005.

We wanted to get the dry irish or something like that, but it was out of stock.

 
Reply With Quote
Old 02-25-2008, 01:40 PM   #5
Soulive
 
Soulive's Avatar
Recipes 
 
Mar 2007
The Middle of NJ
Posts: 4,278
Liked 25 Times on 25 Posts


Quote:
Originally Posted by big supper
Using Whitelabs British Ale WLP005.

We wanted to get the dry irish or something like that, but it was out of stock.
I'd mash around 152-153 then...
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count

 
Reply With Quote
Old 02-25-2008, 02:42 PM   #6
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


I have mashed at 148F before. It does indeed dry things out a bit. Dry Stouts should be dry, but not wicked dry imho.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 02-25-2008, 02:45 PM   #7
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts


I like to mash my dry stouts at 150F. The flaked barley will take care of getting you lots of mouthfeel.
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

 
Reply With Quote
Old 02-25-2008, 02:50 PM   #8
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,889
Liked 528 Times on 424 Posts


I mashed mine yesterday a bit higher (154-ish), based on BierMuncher's recipe in the database. I was thinking about going a bit lower, but really, I wanted the beer to be more on the full, creamy side. 26% flaked barley. My gravity came in a bit higher than expected (woot! 80% efficiency), so I might be a bit out of style for a dry stout - but I'm thinking this will be a real nice beer regardless. I'm using US-05, so that should keep it from getting TOO thick.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 02-25-2008, 02:53 PM   #9
Soulive
 
Soulive's Avatar
Recipes 
 
Mar 2007
The Middle of NJ
Posts: 4,278
Liked 25 Times on 25 Posts


Do you guys run the Flaked through your grain mills?
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count

 
Reply With Quote
Old 02-25-2008, 02:55 PM   #10
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts


Quote:
Originally Posted by Soulive
Do you guys run the Flaked through your grain mills?
It's not necessary, I have done so before without thinking about it. It has never made any difference in my efficiency either way (no stuck sparges either).
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping Mash temp during 90min Mash in 5gal Cooler MLT KYB All Grain & Partial Mash Brewing 13 01-30-2013 05:57 AM
Partial mash: mash temp too high - what to do? kcpup Beginners Beer Brewing Forum 6 10-18-2009 11:54 PM
Milk Stout Mash Temp ???? Grinder12000 Recipes/Ingredients 9 11-17-2008 05:52 PM
Mash Temp Versus Mash Time mew General Techniques 8 07-16-2008 07:28 PM
Mash Out Temp/Sparge Temp dblee50 All Grain & Partial Mash Brewing 2 09-29-2006 09:57 PM


Forum Jump