Stone Bitter Chocholate Oatmeal Stout - Mash Temp

[andy77]

Here's the recipe, from the B3 kit, base grain amount adjested to fit my system. I'm wondering about mash temp. There's lots of specialty grains in there, and I feel like the beer finishes relatively dry. With 20% specialty malts, I'm thinking I'd want to mash low to avoid a overly high termimal gravity. I'll get a bottle, take a hydrometer sample and report back later today. But does anybody have input on a mash temp for this recipe?

STONE DOUBLE CHOCHOLATE OATMEAL STOUT

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 23.88
Anticipated OG: 1.096 Plato: 22.96
Anticipated SRM: 63.5
Anticipated IBU: 53.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.2 17.00 lbs. Pale Malt(2-row) America 1.036 2
8.4 2.00 lbs. Flaked Oats America 1.033 2
6.3 1.50 lbs. Chocolate Malt America 1.029 350
3.7 0.88 lbs. Black Patent Malt America 1.028 525
3.7 0.88 lbs. Roasted Barley America 1.028 450
3.7 0.88 lbs. Crystal 10L America 1.035 10
3.1 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Willamette Whole 4.00 53.3 90 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Cacao Nibs Other 15 minutes (boil)


Yeast
-----

WLP001

[andy77]

There's lots of specialty grains in there, and I feel like the beer finishes relatively dry. I'll get a bottle, take a hydrometer sample and report back later today.

I'm a math impaired idiot.

A 1.096 beer with a 9.2% abv has a finishing gravity of 1.026. That's 73% attenuation. A lot less than it seems by taste. However, considering all that specialty grain, I still think that the base grain needs to be relatively fermentable. I'd much rather finish too low with this beer then end up with an undrinkable beer that finishes at 1.040 or something.

[BYOHB]

Dec 2008 BYO article had a different version, but that one was mashed at 150F.

For 5 gal
OG=1.094 FG=1.022 ABV=9.3%
IBU=45 SRM=64

16lb 2 Row
2lb Flaked Oats
1lb Chocolate Malt
.5lb Crystal 15L
.5lb Carapils
.25lb Roast Malt
.25lb Black Malt

3.25oz Cocoa @ 15min

.25oz Galena 12% @ 90min
.4oz WIllamette 5% @ 60min
.4oz Ahtanum 5% @ 60min
.38oz Summit 17% @ 60min

WLP 002 @ 66F

[andy77]

Thanks. That supports what I was thinking.

I listed the inventory from the B3 kit. I'm sure the hop schedule was changed because of inventory issues. What makes me most interested is that the B3 version has LOTS more roasted and specialty grains.