Milk Stout Mash Temp ???? - Home Brew Forums
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Old 11-16-2008, 02:44 PM   #1
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I have a Milk Stout recipe that gives no mash temp. Any one want to chime in?


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Old 11-16-2008, 02:53 PM   #2
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155-158˚F is what I'd do, for lots of body.

Unless there are a truly excessive amount of caramel grains / etc, then maybe 154-156.

But stout, to me, means lots of roasted and flaked barley for mouthfeel and creaminess. Then a little bit of cara to tie it all together.


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Old 11-16-2008, 03:24 PM   #3
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Yeah, depends on the grist. If you're using lactose, I would use a "normal", midrange single-infusion temperature.

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Old 11-16-2008, 04:06 PM   #4
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2lb Maris Otter
1/2lb Carapils
1/2 Crystal 60L
1/4 Chocolate
1/4 Black Patent
1/4 Black Roasted Barely
5lb Dark LME
1lb Lactose

1oz Mt Hood 60min
Wyeast British Ale 1098
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Old 11-16-2008, 06:58 PM   #5
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Mash as normal - 150-152F. You don't need to mash hot for dextrins when you're using Dark DME, Carapils & Crystal and lactose. Mouthfeel and body come from the specialty grains both already in the DME and from the mini-mash grist. Oh, and the lactose.

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Old 11-16-2008, 08:51 PM   #6
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I am mashing one as I type....151F.

 
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Old 11-16-2008, 11:50 PM   #7
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See!?



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Old 11-17-2008, 04:14 PM   #8
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Good tweak? Bad tweak?? what would you do ?????

OK - I had PLANNED on mashing at 154ish. HOWEVER - Something went wrong and it seemed I was mashing more at 158. Either the strike water was hotter the I expected or whatever.

SO - I'm thinking this is going to really add some content to mouthfeel (like the need for a spoon?) so I felt I had to back on something. Closets thing I felt was Lactose.

If the wort was going to have extra non-fermental sugar I (on the fly) decided to cut 25% out of the lactose and instead of 1lb make it 3/4 lb!

thoughts???

My OG came out high with 1.064 instead of 1.059.

It's bubbling away as I type. Fermentation started 3 hours after I pitched.

BTW - first Full boil (well - two 1/2 boils actually - needed better hops utilization and can't wait for the fat red man with holy gifts to show up with a turkey fryer and extras).


BTW - Bob - like the new website - things are going slowly here - small setback
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West Coast Blaster #4 almost go and on tap and a Dbl Chocolate Stout aging/carbing. Brewing East India Porter #4


 
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Old 11-17-2008, 05:46 PM   #9
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Weird that your temps would have been that far off. I think you did the right thing cutting back on the lactose.

Gotcha. Thanks for having a look.

Bob
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Old 11-17-2008, 05:52 PM   #10
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I was surprised also - I have to think my strike temp reading was off. When I put the grains in and took another reading . .WTF - I lost only 5 degrees?????


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