Mash method for a stout/porter?

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Mash method for a stout/porter?

Unread postby ChilliMayne » Fri Feb 14, 2014 1:32 pm

can anybody recommend a mash schedule for a stout? I have a 50L system. I have only brewed once with it, brewing a a dark IPA, which turned out amazing, but now Im ready for a stout and was wondering has anyone got a tried and tested mashing method that works good for a stout?

I was looking for a specific forum for the BM and found this one only today so Im looking forward to utilising this forum over time and passing on what I know.
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RE: Mash method for a stout/porter?

Unread postby benw » Fri Feb 14, 2014 2:52 pm

When you can read German, on Uelus Homebrew is a link "Rezepte für den 50L Braumeister" with some Porter and Stout recipes.
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RE: Mash method for a stout/porter?

Unread postby dinnerstick » Fri Feb 14, 2014 3:42 pm

i don't do anything special unless i'm mashing a lot of flaked barley, like in the dry stout recipe from brewing classic styles (which i recommend). then definitely do a protein rest!
my mash schedule for that beer:
49 15'
66 60'
76 10'
for really big stouts I hold all specialty grains (all crystal and roasted malts) until the last 10 minutes of the mash, or for huuuge stouts when mash tun space becomes limiting i steep them separately in a mesh bag and add that steeped tea/wort to the boil.
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RE: Mash method for a stout/porter?

Unread postby Beerkench » Fri Feb 14, 2014 6:45 pm

Bear in mind that a lot of micro breweries don't have the possibilty of multi steps and usually do a single step mash around 66-67 for an hour or so.
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RE: Mash method for a stout/porter?

Unread postby niels » Fri Feb 14, 2014 7:29 pm

benw wrote:When you can read German, on Uelus Homebrew is a link "Rezepte für den 50L Braumeister" with some Porter and Stout recipes.

Very interesting website with some nice recipes! I'm going to e-mail the author if I might translate some of the recipes and post them on the forum.

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RE: Mash method for a stout/porter?

Unread postby Lylo » Fri Feb 14, 2014 9:19 pm

Dinnerstick, I like the steeping idea. Not.long ago I used Jamil' dry stout recipe and the recommended double crush on the roasted barley touched off my first geyser rodeo!!
I wasn't planning on going for a run today but those cops came from nowhere!
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RE: Mash method for a stout/porter?

Unread postby benw » Fri Feb 14, 2014 9:22 pm

@Niels: Let me know if you need help with the translation, my German is pretty good.
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RE: Mash method for a stout/porter?

Unread postby dinnerstick » Sat Feb 15, 2014 9:42 am

Lylo wrote:Dinnerstick, I like the steeping idea. Not.long ago I used Jamil' dry stout recipe and the recommended double crush on the roasted barley touched off my first geyser rodeo!!


yep, it's (for 20L) 450g roast barley, i grind it to a powder in a food processor rather than double crush. but for such a small beer i just mash everything together for this recipe and have never had a problem with it (have only made it twice)!
it's a great, simple recipe and the keg seems to empty very quickly around here.
here's the whole recipe, it's no secret...
maris otter 3.2 kg
flaked barley 900 g
roast barley 450 g
EKG 60 minutes 40 IBU
OG 1.044 / FG 1.008
Recipe calls for irish yeast, I use fullers (wyeast 1968) for this one, since I have it banked. Cool to 17, pitch, let free rise to 18.5, always ramped up to 22-23 after a few days (i know this yeast well....)
mash:
49 15'
66 60'
76 10'
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RE: Mash method for a stout/porter?

Unread postby Lylo » Sat Feb 15, 2014 10:32 am

Yes I have done this beer a number of times but always with BIAB this was the first time with the BM.
I wasn't planning on going for a run today but those cops came from nowhere!
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RE: Mash method for a stout/porter?

Unread postby Batz » Sat Feb 15, 2014 10:38 am

It seems a lot of roast barley for a 20lt batch, is it a porter or a stout?
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RE: Mash method for a stout/porter?

Unread postby dinnerstick » Sat Feb 15, 2014 12:24 pm

dry stout, in the guiness murphys beamish style.
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RE: Mash method for a stout/porter?

Unread postby ChilliMayne » Sat Feb 15, 2014 2:57 pm

I was thinking more along these lines:

52C--12mins
63C--70mins
73C--5mins
76C--5MINS
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RE: Mash method for a stout/porter?

Unread postby BrauTim » Sat Feb 15, 2014 5:24 pm

niels wrote:
benw wrote:When you can read German, on Uelus Homebrew is a link "Rezepte für den 50L Braumeister" with some Porter and Stout recipes.

Very interesting website with some nice recipes! I'm going to e-mail the author if I might translate some of the recipes and post them on the forum.

Niels


You can also translate using Google translate, here's the English translation

Uelus Homebrew

:)
To brew or not to brew, that would be a stupid question !
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RE: Mash method for a stout/porter?

Unread postby cpa4ny » Mon Feb 17, 2014 7:24 am

dinnerstick wrote:
I hold all specialty grains (all crystal and roasted malts) until the last 10 minutes of the mash, or for huuuge stouts when mash tun space becomes limiting i steep them separately in a mesh bag and add that steeped tea/wort to the boil.



+1 on this methodology. I do the same.

That's been recommended by Gordon Strong in his "Brewing Better Beer" - one of my favorite brewing books.
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RE: Mash method for a stout/porter?

Unread postby Beerkench » Tue Feb 18, 2014 8:51 am

cpa4ny wrote:
dinnerstick wrote:
I hold all specialty grains (all crystal and roasted malts) until the last 10 minutes of the mash, or for huuuge stouts when mash tun space becomes limiting i steep them separately in a mesh bag and add that steeped tea/wort to the boil.



+1 on this methodology. I do the same.

That's been recommended by Gordon Strong in his "Brewing Better Beer" - one of my favorite brewing books.



With this method, do you include the speciality malts in your Ph estimation, or do they not have enough time to affect the mash Ph?
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