Hopsimus
Well-Known Member
- Joined
- Aug 12, 2015
- Messages
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Hey Everyone!
I'm looking at doing a Foreign Extra Stout in the next few weeks using the following recipe which I got from BYO mag:
5 Gallon
OG 1.076
FG 1.020
IBU 75
SRM 55
ABV 7.7 %
9 lbs UK mild ale malt
5 lbs Briess Munich malt
0.5 lbs Belgian Special B malt
1 lb Briess Blackprinz malt (500 L)
1 lb Roasted barley (300 L)
20 AAU US Fuggles pellets (90 min) (4 oz at 5% alpha)
Wyeast 1187 (Ringwood ale) or Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale)
Mash at 152 to 154 F with 20 quarts of water for 90 minutes.
Sparge to collect about 6.5 gallons.
Boil 90 minutes.
Cool to 65 - 70 G and pitch yeast.
My question is, will this have enough diastatic power to convert?
According to beersmith (and web info), Mild Ale malt only has a diastatic power of 53 lintner. Munich only 40 lintner.
So, combined with the other grains, the total lintner in the mash will only be a tad above 40.
From other postings, it is said anything around 35 lintner and under probably won't convert. 40 seems pretty close!
I imagine this is why they say to mash for 90 minutes.
I suppose I could sub in some UK pale malt, like a pound of Maris Otter or Golden Promise, in place of some of the Mild Malt, which would get the total lintner up to 50 or so. Or, outright sub all of the Mile Malt out for MO or GP, but I wasn't sure how that would affect the taste.
Thoughts?
Thanks!
I'm looking at doing a Foreign Extra Stout in the next few weeks using the following recipe which I got from BYO mag:
5 Gallon
OG 1.076
FG 1.020
IBU 75
SRM 55
ABV 7.7 %
9 lbs UK mild ale malt
5 lbs Briess Munich malt
0.5 lbs Belgian Special B malt
1 lb Briess Blackprinz malt (500 L)
1 lb Roasted barley (300 L)
20 AAU US Fuggles pellets (90 min) (4 oz at 5% alpha)
Wyeast 1187 (Ringwood ale) or Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale)
Mash at 152 to 154 F with 20 quarts of water for 90 minutes.
Sparge to collect about 6.5 gallons.
Boil 90 minutes.
Cool to 65 - 70 G and pitch yeast.
My question is, will this have enough diastatic power to convert?
According to beersmith (and web info), Mild Ale malt only has a diastatic power of 53 lintner. Munich only 40 lintner.
So, combined with the other grains, the total lintner in the mash will only be a tad above 40.
From other postings, it is said anything around 35 lintner and under probably won't convert. 40 seems pretty close!
I imagine this is why they say to mash for 90 minutes.
I suppose I could sub in some UK pale malt, like a pound of Maris Otter or Golden Promise, in place of some of the Mild Malt, which would get the total lintner up to 50 or so. Or, outright sub all of the Mile Malt out for MO or GP, but I wasn't sure how that would affect the taste.
Thoughts?
Thanks!