Author Topic: Water Profile: Stout (Steeped Roasted Malts)  (Read 22 times)

Offline Brewtopalonian

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Water Profile: Stout (Steeped Roasted Malts)
« on: Today at 03:53:13 AM »
Hello All!

I'm brewing an Irish Stout tomorrow (not dry, just a nice rounded stout).  I'm currently steeping my roasted malts in room temp RO water.  I'm using Martin's Bru'n Water and trying to come up with a good water solution for this recipe.  I would like to have some RA in the final beer in order to improve body.  If I use the mash profile's provided by Martin for either a Black Full or Dublin, my pH is rather high (5.83) after making the adjustments.  I don't want to add acid and alkalinity.  Should I not worry about the mash pH being that high because the roasted malts are going to add acid to the overall beer?

Here's the recipe:

8.75lb Golden Promise
.5lb Flaked Barley
.5lb Chocolate Malt (250SRM) <--- cold steep
.5lb Roasted Barley (695SRM) <--- cold steep
.25lb Crystal Medium (77SRM)

Thanks for the feed back, hope you all are enjoying a cold one!
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Offline Richard

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Re: Water Profile: Stout (Steeped Roasted Malts)
« Reply #1 on: Today at 06:03:50 AM »
The enzymes that turn starches to sugar in the mash work best in the pH 5.2 - 5.6 range, so you need to have the mash pH correct or you may suffer from poor efficiency. Steeped roasted grains are usually added at the end of the mash, when their acid contribution is too late to have any effect.
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