My procedure, on batch #9

[25518]

I steeped me grains for 20 mins @ 153° then boiled for an hour. I couldn't tell you what temp. Boiling temp, as I did not think to measure the boil. I threw my hops in through the whole boil as well. Even the cool down. I rehydrated my yeast as I was brewing a gal. My grain bill is as follows.
2lbs. Of 2 row
1lb. Of Crystal 80 L
.25 lb. Of chocolate
1 oz. of Chinook hops.
(love the smell of chinook)
And fermenting as we speak. I'm just curious if any pointers that could help me. Anything I may or may have not done. My goal is a creamy stout.

 

[prpromin]

Is there some DME or LME in there? That's not enough for a 5 gal batch - what is your batch size? Also, way too much crystal malt.

 

[25518]

1 Gal. No Dme or lme.

 

[Johnnyhitch1]

I would change the title of this thread before you get sued....


#justsaying


EDIT:
Did you boil the grains?
How do you not measure water, how do you know your getting proper conversion?
Do you take gravity readings?

 

[prpromin]

OK - one gallon - got it.
1. Too much Crystal Malt, considering you'd (probably) use less for 5 gallons of stout.
2. I like Chinook too, but that's going to probably be a lot more bitter than the stouts you're used to. Traditional stouts, anyway.
3. You'll get creamy from oats, but I don't see that in your recipe. Next time, use some oats.
4. Yeast - what yeast did you use. I'd suggest something along the lines of Wyeast 1084.

+1 on some gravity readings and such.

 

[kingogames]

Uh, boiling temp is 212F or 100C.

 

[25518]

I would change the title of this thread before you get sued....

#justsaying

EDIT:
Did you boil the grains?
How do you not measure water, how do you know your getting proper conversion?
Do you take gravity readings?

Took my geavity reading @ 1.055 did not boil my grains, but my wort, did not measure temp of boil, measured water @ 2 gal. Left me a perfect gallon of wort. I have no clue if I was getting a proper conversion. How does one measure? Title changing, think your right in the suing part.

 

[25518]

OK - one gallon - got it.
1. Too much Crystal Malt, considering you'd (probably) use less for 5 gallons of stout.
2. I like Chinook too, but that's going to probably be a lot more bitter than the stouts you're used to. Traditional stouts, anyway.
3. You'll get creamy from oats, but I don't see that in your recipe. Next time, use some oats.
4. Yeast - what yeast did you use. I'd suggest something along the lines of Wyeast 1084.

+1 on some gravity readings and such.

Have oats, just forgot. But I also have lactose. My yeast is Safbrew T58. And yes. 1 oz of hops baby. Oh yeah. How are oats utilized for wort?

 

[25518]

Have oats, just forgot. But I also have lactose. My yeast is Safbrew T58. And yes. 1 oz of hops baby. Oh yeah. How are oats utilized for wort?

Prepared for wort? Toss them in with grains. I really haven't gotten pass the barley, hops & yeast part

 

[prpromin]

Oats are mashed with the grain. Just toss them in. I've never had need to use lactose, so someone else will need to tackle that one.

EDIT: I would have used S-04 rather than T-58, but (like all things brewing) it's your call.

 

[25518]

Oats are mashed with the grain. Just toss them in. I've never had need to use lactose, so someone else will need to tackle that one.

EDIT: I would have used S-04 rather than T-58, but (like all things brewing) it's your call.

I liked the spicy part about it. I'm going for a creamy stout. But I figured "what the hell".That's why I tossed in a oz. of "mmmm" chinook. I knew it was going to be bitter. Bring it baby. Maybe a creamy ipa stout. Ooohhh. Maybe dryhop some too. Think we got somtin' diffrint'. I'm trying that next.

 

[25518]

Don't you have to crush or grind the oats? As mine are not. Or does not matter?

 

[prpromin]

Just use the oats in the grain bag. You don't need to crush them or anything.

Keep us posted on how this comes out. You might be a little disappointed because of the huge amount of crystal malt, but who knows? You might come up with something you love.

I'm all for experimentation, but I'd suggest grabbing a few books - Brewing Classic Styles and Designing Great Beers come to mind. They'll help you better understand the basics so you'll have a better base when you try something new.

 

[25518]

Thank you. I'll keep you posted. I worte down your suggestion of S o4. On the next batch I'll try it.