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Stouts - grain to glass

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beersk:
How long do you all give your stouts before you start drinking them?

I've been having issues with dark beers lately, not really sure what it is. But there's a flavor in them I'm just not liking much and having trouble getting the flavor I want that I get from commercial stouts and porters. At first, I thought maybe it was my gas lines again...I'm so traumatized from that, I suffer serious homebrewer doubt. But, I think that issue is resolved, no matter how much I try to point my finger at that, I think that there's just no way. All my other beers are great, IPAs, light lagers, ordinary bitter, weizenbock, etc. But the dark beers are tasting kinda weird. Not necessarily bad, just not right.

I've been using RO water with gypsum and calcium chloride to get to the 50-75ppm range for calcium, sulfate, and chloride. I use a little acid malt in the mash and reserve roasted grains for the vorlauf stage.

I feel like I'm doing everything right, except I might just be drinking the beers too young. I typically ferment for 2 weeks, sometimes 3, but not too often. Then keg and start drinking the beer within a week, pretty much as soon as it starts carbonating.

So, I guess it's been pretty much 3 to 4 weeks grain to glass. This is much too quick for dark beers, right? Or I may possibly have some other issue here...

Here's the recipe for my last batch:

Morning Times Stout
Brew Type: All Grain Date: 12/2/2013
OG: 1.062
FG: 1.016 (stopped at 1.024, added amylase enzyme)

Ingredients Amount Item Type % or IBU
5.50 lb Pale Malt, Maris Otter (4.5 SRM) Grain 67.90 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 9.26 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 6.17 %
0.50 lb Caramel/Crystal Malt 50-60L (55.0 SRM) Grain 6.17 %
0.46 lb Roasted Barley (300.0 SRM) Grain 5.68 %
0.39 lb Black (Patent) Malt (500.0 SRM) Grain 4.81 %
1.00 oz Perle [7.00 %] (60 min) Hops 34.1 IBU
0.50 oz Perle [7.00 %] (15 min) Hops 8.5 IBU
1 Pkgs Safale US-05 (Fermentis #US-56)
 
I thought it tasted fine before I kegged it, but once cold and carbonated it wasn't the same. But that's typical, I think. I can't tell it's an oatmeal stout. I know oats aren't suppose to really give you much flavor, but you can usually tell there's oats in a beer. The beer is really cloudy when held up to the light, you might say turbid. But I think I've had this issue with other beers when they were cleared.

Anyway, I appreciate any comments or concerns you may have. 

Cheers,

Jesse

cornershot:
I personally use only calcium chloride in my stout and porters. Also I'm not sure you need the acid malt. You may be pushing your pH too low.
I like to keep a ~1.048 dry stout in my lineup and I feel that it requires 2 months or more to keg condition at cellar temperatures before it tastes right.

Sent from my MB865 using Tapatalk

fmader:
Have you ever cold steeped your dark malts? I find that this method gives a much smoother flavor. I usually cold steep the dark grains for 24 hours in about 2 quarts of water per pound. You may want to double your amount of dark grains with this method though. I'll never mash my dark grains for a stout ever again.

HoosierBrew:

--- Quote from: Big Al on December 29, 2013, 12:12:13 PM ---I personally use only calcium chloride in my stout and porters. Also I'm not sure you need the acid malt. You may be pushing your pH too low.
I like to keep a ~1.048 dry stout in my lineup and I feel that it requires 2 months or more to keg condition at cellar temperatures before it tastes right.

Sent from my MB865 using Tapatalk



--- End quote ---
+1.  I only use CaCl in porter and stout too. I read (or thought I read) an article somewhere that said that using much if any gypsum in a porter or stout can be detrimental, emphasizing the sharper, more acrid aspects of the black malts. I like the way the CaCl brings out more of the malty richness. PH could be an issue there as well - if pH got too low the acrid thing would come out for sure. Most of my average OG stouts are good fairly quickly, like 5 or 6 weeks. RIS is obviously another story.

brewcrew7:
I don't like stouts cold and carbonated. Does yours improve on warming and a bit of degassing or at lower carbonation? I haven't brewed a good stout yet so new techniques are on my bucket list.

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