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A dark beer that uses roasted barley or malt.

4
votes
It completely depends on your water and how you treat it. If your alkalinity isn't very high, or you take steps to reduce it, there's no problem adding them for the whole mash. I've done that for ye …
answered Dec 1 '12 by Denny Conn
0
votes
Mash pH should be 5.2-5.5 measured at room temperature. Room temp is the standard reference for pH. You can adjust pH with mineral additions. Dark grains have a tendency to drive down the pH and the …
answered Mar 5 '11 by Denny Conn
0
votes
If you read the guidelines for a stout, there's no mention of bourbon or coffee flavors, so you shouldn't enter it on that category. It would belong in 21 or 23. Depending on the rules of the comp you might be able to enter it in both. Always enter a beer as what it tastes like. …
answered Mar 5 '11 by Denny Conn
2
votes
It may lower the FG and it will also reduce the body of the beer substantially, which will not give you the "heavy" beer you speak of. Also, adding sugar will not change anything with the hops, since …
answered Nov 25 '12 by Denny Conn
3
votes
Basically, you don't need to worry about it. I add coffee beans without any sanitation at all. I've even added unsanitized mushrooms right out of the woods without problem. By the time you add that …
answered Jul 9 '15 by Denny Conn
-1
votes
I hope this is not too self serving, but check out the white stout recipe is in the book "Experimental Homebrewing". …
answered Feb 27 '15 by Denny Conn
13
votes
If you don't mash the oats, you're simply adding starch to your wort. That starch can serve as food for bacteria and encourage an infection in your beer. Bottom line...don't steep oats. Mash them with …
answered Sep 7 '11 by Denny Conn
6
votes
is going to be to pitch a large quantity of healthy yeast. I'd make a 5 gal. batch of a 1.040-50 beer and use the entire slurry from it for your stout. Keep the temps under 65F for the first week at least. While yeast type may affect attenuation a bit, the main key is wort fermentability. …
answered Apr 23 '12 by Denny Conn
4
votes
Well, kind of....WY1056, WLP001 and US-05 all had the same original source, but through time and the process of drying 05, they've diverged a bit. 1056 and 001 are very clean, with the main differenc …
answered May 2 '17 by Denny Conn
3
votes
I use 2 methods....you can "dry bean" the beer in secondary using 4-8 poz. of coarsely cracked beans. That produces great aroma and a bit of flavor. For more coffee flavor, I add strong coffee at bo …
answered Dec 3 '10 by Denny Conn
2
votes
I use a double French roast. Very dark, very mellow. I use about 5 oz. of coarsely cracked beans in secondary for aroma, then add brewed coffee to taste at packaging time.
answered Aug 15 '12 by Denny Conn
1
vote
It will mellow some, but not much. I find that when I make a coffee beer recipe I have to do several test batches to get the level of hop bittering correct in order to complement the coffee.
answered Nov 7 '12 by Denny Conn
4
votes
All the nitrogen does is allow the beer to be pushed at a higher pressure than CO2 would, since nitrogen is much less soluble than CO2. It's this higher pressure that contributes to the head and "cre …
answered Dec 31 '10 by Denny Conn
4
votes
You need to be aware that flaked oats (or any flaked grains) can't be steeped. They need to be mashed with a diastatic malt to convert the starches into fermentable sugar. Unfortunately, the 1/4 lb. …
answered Dec 30 '10 by Denny Conn
3
votes
) The rule of thumb is 1 lb. of fruit per gal. of beer. For best results, freeze and thaw them first to break down the cell walls and extract more flavor. 2.) Nope, no extra yeast needed. 3.) Su …
answered Sep 28 '13 by Denny Conn

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