Brewing works wonders for getting over a Spurs loss (no it doesn’t). We’ll score goals someday, surely? In this case, it was a stout that I found that seemed pretty straight forward. The new variable is maltodextrin for additional mouthfeel/body, which I’ve no experience using until now. The recipe called for a pound and general guidance called for 8oz per 5 gal. I went with 3/4lb to split the difference. Depending on how the initial fermentation looks, I’ll be adding some vanilla infused bourbon to the secondary.
General note: As a point in process overall for BIAB, I have the store mill the grains then run them through my own mill at very narrower roller gap for a finer crush. Not worried about husks as filtration in my current set-up.
10 lbs Maris Otter
1.0 lbs Chocolate Malt
1.0 lbs Roasted Barley
2.0 lbs Flaked Oats
Mash water volume: 8 gal
Mash Temp: 152 for 60 min
Mash out: 170 for 20 min
60 min: 12oz Maltodextrin
60 min: 0.75 oz Magnum 15.3% AA
20 min: .5 oz Fuggles (yes, gd Fuggles) 5.3%AA
15 min: 1tsp Irish Moss
15 min: Wort chiller added
Yeast: Safeale 04 English Dry pitched at 75 degrees
Batch size going into Primary 5.5