Any idea what'll happen?

[vincentAlpha]

Today's brew day has so far definitely been a case of RDWHAHB for me thus far. Brewing a 5 gallon batch of the Ode to Arthur stout, done it before as a partial mash and really enjoyed it, went all grain since then so following the recipe a bit closer.
Started milling my grain and problem #1 hit, had a heck of a time with my Barley Crusher's handle (was using a drill, battery died, switched to manual power), no biggie, just a pain and a little bit of lube later it was off no problems, RDWHAHB.
Went to add the flaked barley I picked up a few days before and noticed problem #2, something moving in the barley. Seems my local homebrew shop has weavels in their bulk supply. A quick phone call later to let them know (dealt with the buggers before with rice a year ago in another apartment, figured they may want a heads up) and the owner trying to re-assure me that the grain is still safe (the bugs float and grain is a pretty good filter anyway so I was already convinced of that). I've no probelms with this so long as ye little buggies don't get into my newly purchased sack of 2-row. The remainder of the barley went into the freezer to kill anything left. Again, RDWHAHB.
Soaked the barley in some water since I can skim off most of the bugs that way and started in on heating the mash water. Let that run it's course on the stove for about 10 minutes before problem #3 presented itself, my thermometer is broken and is reading the room temperature at a comfortable 200F. With the barley already wet and the grain already milled I fell back to my dial thermometer figuring I'm committed to brewing tonight anyway. Not as accurate but better than guessing. Now more then a bit frustrated but trying not to get too annoyed. RDWHAHB, poured SWMBO a cider while I was at it.
Now at problem #4, filled my mashtun and the thermometer seems to think the mash is at ~140F a full 14F below my target, can't add more water and not about to try mucking about with draining and heating the mash water at this point, keeping RDWHAHB in mind (good thing my glass is a big one, after all this hadn't had to run to the keg yet).
Now comes the question at the end of this tale, any ideas what I'll wind up with at the end of this short of a learning experience and a new thermometer (CDN DTQ450X ordered on Amazon while I wait on the mash)? I'd think ~140F is going to make for a pretty dry stout and not quite what I'm aiming for, but I may be off base, thoughts?

And if you've read this far, Skål! You'll probably want a homebrew as much as I.

 

[brewbama]

While sipping my fav Stout, I read your story and admire you for your patience.

Worst case: think blend. Best case: great dry stout.

Zum Wohl.

 

[fastengine]

If you mashed at 140 for at least 2 hours, I'd say you are in for a pretty thin but high alcohol weevil stout. How did your gravities and iodine tests turn out?

 

[oogaboogachiefwalkingdeer]

H

 

[vincentAlpha]

@fastengine: Mashed for my usual 90 minutes. Gravity was 1.040 which was better than I expected to be honest, figured the low temps would kill my efficiency(not that 140F is bad for that, just can't be sure it wasn't actually lower). I havent't done iodine tests, when I was getting into all-grain I never saw much about it and haven't had issues not using it, though this would definitely be the time to break it out if I could. Something I'll look into next time I'm at the LHBS since it seems easy enough.

 

[fastengine]

Post your final gravity if you get a chance. Curious to see where it finishes. I'm betting it will be a *DRY* dry stout

 

[northcal]

Sounds like a lot of problems but at least you rolled with them and can watch out for them and mitigate next time.

ps. good read!

 

[vincentAlpha]

@fastengine just took a gravity reading and it was LOW, 1.002, this ought to be interesting to say the least.

Just tried the sample I drew off, not that much there besides the roast barley from the taste of it but time will tell. I'm thinking once this is carbed up it'll need to sit a good while, probably gonna wind up as a blend as I don't think this'll stand up that well on its own.

 

[fastengine]

@fastengine just took a gravity reading and it was LOW, 1.002, this ought to be interesting to say the least.

Just tried the sample I drew off, not that much there besides the roast barley from the taste of it but time will tell. I'm thinking once this is carbed up it'll need to sit a good while, probably gonna wind up as a blend as I don't think this'll stand up that well on its own.

Yeah, not good for a stout, might be an interesting process to make a light American lager insteat of using enzymes in the secondary.
This is about where I figured it would finish with that low mashing temp.

 

[vincentAlpha]

So a few weeks down the line the bit of funk it had going on seems to have subsided quite a bit. Still less 'mouth-full' then I would have wanted but all things considered it isn't bad. I think it'll be a decent brew with a bit more ageing once the dryness and the roastyness starts to blend a bit more.

 

[Newsman]

You could add some lactose to give it better mouth feel. I know it's usually added as part of the hot side, but it should still work.

 

[vincentAlpha]

I might just have to try that, any thoughts on how much for a corny or should I just add a small amount to a glass and scale it up when I hit a good balance?

 

[Newsman]

I might just have to try that, any thoughts on how much for a corny or should I just add a small amount to a glass and scale it up when I hit a good balance?

Well, I think when I made a milk stout I used about 2# in a 5 gallon recipe. Might look around at some milk stout recipes or see if you can find someone who's made a few.

 

[1975brewer]

I have a recipe that calls for 1# in 10 gal. I've brewed it twice & it has gone over very well. In your case I might boil a pound in some water & gently mix it in the keg a little at a time & sample until you like the flavor.

 

[tiguerhawk]

Had a similar temp experience on a recent partial mash milk stout. Was 140 for half hour. I kept adding small amounts of boiling water and finally got to 150 for last half hour. Temp too low and mash too thin for what I intended. Started at 1049 and only to 1033 when I moved to secondary. Added some cold pressed coffee. Bottling tomorrow. Fingers crossed 😳