cernst151
Well-Known Member
This weekend I'll be brewing up a nice big chocolate peanut butter stout (I'll share the recipe if it ends up being good) and I wanted to leave it with plenty of unfermentable sugars to make it thick chewy and somewhat sweet. I was planning to just mash at a high temp but I wanted to be sure I'd be getting enough fermentable sugars too.
The target OG is 1.074 and I'll be using a moderately attenuative British ale yeast with high flocculation (can't remember exactly which one right now) and plan on mashing in at 156. Since the beta's are going to be denatured at that temp will I get enough fermentable sugars with just the alpha's or should I start mashing in at 152 and bring the temp up to 156 after a bit? I want a nice thick chewy stout but I also want some alcohol in it.
The target OG is 1.074 and I'll be using a moderately attenuative British ale yeast with high flocculation (can't remember exactly which one right now) and plan on mashing in at 156. Since the beta's are going to be denatured at that temp will I get enough fermentable sugars with just the alpha's or should I start mashing in at 152 and bring the temp up to 156 after a bit? I want a nice thick chewy stout but I also want some alcohol in it.