conspiccus
Active Member
- Joined
- Jul 25, 2020
- Messages
- 26
- Reaction score
- 6
Hi all, last weekend I brewed I milk stout with the recipe listed below. I wanted to mash around 68 because i read that it will create more unfermentables and give me a thicker mouthfeel at the end, which is what I was looking for in a stout. I mashed in at 69 (assumed the grains would bring the temp down a degree), put the lid on and tuned the heating element off my buffalo boiler (I do BIAB). I checked 10min later and my thermapen read 71 degrees. I panicked and took the lid off and started mixing to hopefully dissipate some heat. Not sure what my logic was behind this, sorta panicked and thought it might help. I managed to get my temp down to 69 and it stayed there for the remainder of the mash. The SG was 1.064 and I am hoping to get it down to around 1.014. I checked this morning and I am at 1.030. I have had a problem of mashing waaayyyy too hot before when I had a thermometer issue, but I trust the thermapen didn't think that 1-2 degrees would make this much of a difference. I have read that alphas work best 67-72 and betas work best 55-65 so have I simply denatured all my betas in only 10 minutes? Any thoughts or advice are much appreciated!
12L batch
Grain bill:
2.5kg pale
300g crystal
230g roasted barley
180g chocolate
150g flaked barley
150g rolled oats
50g black malt
Hops (IBU=29):
14g challenger at 60min
15g cascade 10 min
Extras:
250g lactose sugar at 15min left in boil
Yeast:
10.5g Safale US-05
Water:
mash pH = 5.34
Ca2+ = 122, Mg=12, Na=38, Cl=181, SO42-=52, HCO3- = 126
12L batch
Grain bill:
2.5kg pale
300g crystal
230g roasted barley
180g chocolate
150g flaked barley
150g rolled oats
50g black malt
Hops (IBU=29):
14g challenger at 60min
15g cascade 10 min
Extras:
250g lactose sugar at 15min left in boil
Yeast:
10.5g Safale US-05
Water:
mash pH = 5.34
Ca2+ = 122, Mg=12, Na=38, Cl=181, SO42-=52, HCO3- = 126