Hi, I started BIAB 6 weeks ago. The light to moderate body ales are great but I made an oatmeal stout with lots of flaked oats and flaked barley and it lacks the body that the same beer has using a mash tun and batch sparging. My mash temperature was about 156-158. I also noticed this with a dry Irish stout. I'm ready to abandon BIAB for stouts unless there is a solution to getting more body to the beer
Has anyone else noticed this? Are there styles less appropriate for BIAB than other styles?
Post #2 made 12 years ago
Good Day RonSonn, If you could include a recipe it will help with your problem
If you can look over my "Porter-Lite Stout" recipe that is heavy body and somewhat sweet.
I cereal mash the Oatmeal(I use Real old fashioned oats), with 1 gallon of the mash water, and add the 180F Cereal Mash to the kettle, and Mash-In at 120F, Then heat the mash to 140F, let it creep to 156F-158F, and hold for 45/60 minutes. This helps develope the thick, heavy, unfermentable sugars.ADMIN NOTE: BIABacus Pre-Release files can usually only be posted in this thread. Please note that joshua has obtained permission to post the file here.
If you can look over my "Porter-Lite Stout" recipe that is heavy body and somewhat sweet.
I cereal mash the Oatmeal(I use Real old fashioned oats), with 1 gallon of the mash water, and add the 180F Cereal Mash to the kettle, and Mash-In at 120F, Then heat the mash to 140F, let it creep to 156F-158F, and hold for 45/60 minutes. This helps develope the thick, heavy, unfermentable sugars.ADMIN NOTE: BIABacus Pre-Release files can usually only be posted in this thread. Please note that joshua has obtained permission to post the file here.
Last edited by joshua on 09 Mar 2013, 08:01, edited 2 times in total.
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Post #3 made 12 years ago
ronsonn,
I can't say that I noticed any changes in stouts or porters since I abandoned 3V. I have never read of this by anyone else here or in magazines or pod-casts? Does this seem to happen each and every time you brew a stout or porter? Maybe a side by side experiment is in order? Try Joshua's Porter - Lite Stout? I am going to try it myself!
I can't say that I noticed any changes in stouts or porters since I abandoned 3V. I have never read of this by anyone else here or in magazines or pod-casts? Does this seem to happen each and every time you brew a stout or porter? Maybe a side by side experiment is in order? Try Joshua's Porter - Lite Stout? I am going to try it myself!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 12 years ago
Sorry I left for the day after I posted my question. My recipe is listed below. It was started on valentines day, hence the name. This was my second BIAB attempt. I have an electric kettle with manual control box. It was challenging maintaining an even mash temp but I tried for 156 but it varied and got a couple of degrees higher at times. I finally gave up trying to control the temp and turned the element off. Now I wrap the kettle in a sleeping bag, turn it off and turn it on for about a minute a couple of times to help maintain temp that is much more even.
Mash was 60 minutes, followed by mash out.
When I make a very similar recipe using a cooler mash tun this has much more body, I have not tried another BIAB version of this. I did a dry Irish stout BIAB and it also lacked body.
Sweethearts Oatmeal Stout
6 gallon batch
7lbs 2ROW
2lbs Flaked Oats
1lb Flaked Barley
1lb British Crystal 135/165
1lb Honey Malt
8 oz Black Roasted Barley
8 oz Caramunuch II
8 oz Chocolate Malt
8 oz Chocolate Wheat
1.6 oz Black Patent Malt
0.57 oz Magnum 60 min
0.57 oz Willamette 60 min
1 Whirlfloc Tablet 10 min
0.32 oz Willamette 6 min
1 Servomyces 5 min
O.53 oz East Kent Goldings 0 min
4 cups very strong Peets coffee (Major Dickinson's Blend)
2 pkg SafAle S-04 English Ale
Measured OG 1.062
Mash was 60 minutes, followed by mash out.
When I make a very similar recipe using a cooler mash tun this has much more body, I have not tried another BIAB version of this. I did a dry Irish stout BIAB and it also lacked body.
Sweethearts Oatmeal Stout
6 gallon batch
7lbs 2ROW
2lbs Flaked Oats
1lb Flaked Barley
1lb British Crystal 135/165
1lb Honey Malt
8 oz Black Roasted Barley
8 oz Caramunuch II
8 oz Chocolate Malt
8 oz Chocolate Wheat
1.6 oz Black Patent Malt
0.57 oz Magnum 60 min
0.57 oz Willamette 60 min
1 Whirlfloc Tablet 10 min
0.32 oz Willamette 6 min
1 Servomyces 5 min
O.53 oz East Kent Goldings 0 min
4 cups very strong Peets coffee (Major Dickinson's Blend)
2 pkg SafAle S-04 English Ale
Measured OG 1.062
