You might be surprised
Yeah, I’m wondering that, too. I’ve improved stout by adding baking soda to the glass. I’m just curious to see if mashing a stout @ 5.6 then dropping pH in the kettle is any improvement at all. My gut says dropping in the kettle is probably best for German beers where a crisp finish is desired. Guess we’ll see.
derailed stout and lactic question… is sweetened condensed milk an option at all in brewing? Random thought.
No.
Are you thinking about lactose?
Very glad I started this thread, listened and adjusted. I tested the beers this morning. They seem to me to be on track to be tasty beers. Especially the American stout. That bad boy has some killer roast and some firm hop back bone.
Details… What did you end up with?
Here’s where they appear to have finished.
The Am Stout
1.063 66IBU. FG 1.017
62% GP
28% Dark Munich
7% Roast barley
3% chocolate
5.6ph 154/90 56Ca/37Cl/43SO4
47BU magnum 60min
11BU Centennial 10min
8BU Cascade 10min
1056 at 64, at 72 ambient now
Irish
1.040 31BU. FG 1.010
68% GP
20% Flaked barley
10% Roast barley
2% black barley
5.4ph 75Ca from CaCl, no SO4 150/90
31 BU challenger at 60
1084 at 64, 72 now
I’ve got half pint samples quick carbing. I’ll do a taste test tonight. Then one more FG and FpH test.
Those look good to me. I started adding a lb of flaked oats to my American stout because I love the creamy mouthfeel it gives. I guess it makes it sort of a hybrid stout but it’s my house stout now. Great stuff.
I’ve tried oats and I’ve tried lactose. I might try oats again. They can keep the lactose
+1
Yeah, the only thing I use a sweet stout for is to add coffee beans to. Not my favorite otherwise.
+1
I love adding coffee and/or vanilla beans to any stouts.
At the risk of sounding snobby, I’ve worked pretty hard to get where I can consistently brew beers that aren’t too sweet. Its just really a hard concept to me that I’d want to dump in a bunch of unfermentable sugar to an otherwise great beer. Like, hmmm, how can I make this taste more like my first extract stout kit?
thinking about cheaper lactose…
Rogue Shakespeare is a classic example, yet uses oats…
And I use oats in my American stout also. so you have that going for you.
Yep, Rogue Shakespeare was what I based mine on. Killer stuff.
Here’s where they appear to have finished.
The Am Stout
1.063 66IBU. FG 1.017
62% GP
28% Dark Munich
7% Roast barley
3% chocolate
5.6ph 154/90 56Ca/37Cl/43SO4
47BU magnum 60min
11BU Centennial 10min
8BU Cascade 10min
1056 at 64, at 72 ambient now
Irish
1.040 31BU. FG 1.010
68% GP
20% Flaked barley
10% Roast barley
2% black barley
5.4ph 75Ca from CaCl, no SO4 150/90
31 BU challenger at 60
1084 at 64, 72 now
I’ve got half pint samples quick carbing. I’ll do a taste test tonight. Then one more FG and FpH test.
Looks pretty solid to me. I bet they’re tasty.
Hoping so. After a few years at this it would be nice to finally have a couple go-to stout recipes