Docod44
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- Jun 20, 2020
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I have a partial-mash oatmeal stout on tap that I brewed a month ago and while it has some nice roasty notes and big thick head retention, the body is overall fairly thin. Looking at my recipe and brew notes, is there anything that stands out?
My mash pH was measured as 5.46 but I have in my notes that I added 0.5mL of 88% lactic acid to bring it down to 5.12. I'm realizing that I probably should have kept the pH where it was, forgetting that stouts should be in the 5.2-5.5 range. My adjust water profile was:
At the end of the day, I enjoy this beer and my friends and family like it too, so I guess that's the most important thing. Is it just harder to get a full-bodied end product with partial-mash brewing?
My mash pH was measured as 5.46 but I have in my notes that I added 0.5mL of 88% lactic acid to bring it down to 5.12. I'm realizing that I probably should have kept the pH where it was, forgetting that stouts should be in the 5.2-5.5 range. My adjust water profile was:
At the end of the day, I enjoy this beer and my friends and family like it too, so I guess that's the most important thing. Is it just harder to get a full-bodied end product with partial-mash brewing?