strongarm
Well-Known Member
I am preparing my massive 1.14 original gravity stout recipe. Last time I brewed this I had and issue hitting a reasonable FG and the beer ended up too sweet, FG was 1.056. I desire to get closer to 1.035-1.030 FG this time.
Assuming my fermentation techniques are already appropriate (large starter of primary yeast then at 11%abv a large pitch of 099, pure oxygen every few hours for the first 12 hours, yeast nutrient, etc.) I am looking for some advice on my recipe and mash temp.
Here is my thought. I usually mash this at 150. I'm thinking of bringing that down to 145 instead for 90 minutes. Single temp mash infusion no mash out. Any reason I shouldn't go down to 140?
Additionally I normally use all maris otter as my base malt (about 27lbs for the 6g batch). Is 2 row more fermentable than MO? If so maybe I could do a 50/50 split? Also I normally cold steep all my dark grains (crystal, roasted malt, special b, etc..)overnight since it doesn't bring out the acidity if I was to mash it. If I did mash those dark grains instead could I pick up more fermentable wort?
I am trying hard to hit 15% ABV with no adjuncts and have a not to sweet profile.
Appreciate any advice. Thank you.
Assuming my fermentation techniques are already appropriate (large starter of primary yeast then at 11%abv a large pitch of 099, pure oxygen every few hours for the first 12 hours, yeast nutrient, etc.) I am looking for some advice on my recipe and mash temp.
Here is my thought. I usually mash this at 150. I'm thinking of bringing that down to 145 instead for 90 minutes. Single temp mash infusion no mash out. Any reason I shouldn't go down to 140?
Additionally I normally use all maris otter as my base malt (about 27lbs for the 6g batch). Is 2 row more fermentable than MO? If so maybe I could do a 50/50 split? Also I normally cold steep all my dark grains (crystal, roasted malt, special b, etc..)overnight since it doesn't bring out the acidity if I was to mash it. If I did mash those dark grains instead could I pick up more fermentable wort?
I am trying hard to hit 15% ABV with no adjuncts and have a not to sweet profile.
Appreciate any advice. Thank you.