#Lactose in beersmith full#

When adding the 2# of lactose, the boil stopped - for future reference. I was trying to get it up to temp so I could finish the boil in time to leave for church - which I did. FWIW in order to speed up time to boil, I pulled out some of the sweet wort 2-3 times to heat it to boiling on the stove. Upon checking the tun temp at the end of the mash it was inexplicably 158*F. The physical quantity looked low to me after cold crashing. I built up the yeast with a can of Proper Starter and 12 oz boiled and cooled water for a 2L starter. Added mash salts only to strike water volume. Targeting 5.5 pH per Martin Bruengard, 'below 5.4 may result in the roast notes in beer becoming harsh or acrid.' 'keep sulfate modest (50ppm) is important in roasty beers since roast and sulfate are both drying on your palate' Mash conversion efficiency was calculated at 94%. That I think pushed the efficiecy higher to around about 90% according to BS. Started mash at 7:10 am and mashed for 3:20. I could also look at mashing the roasted barley for the last 10 mins of the mash. But I do want some additional roastiness. I think the beer is chcoclatey enough already. Maybe I'll add some grain - maybe 1# roasted barley and 1/2# Chocolate malt. I don't know if I have already done that though.Perhaps I did have too much water in my last batch which could leave the beer lacking some of the roastiness. However, somone also suggested GS recommends adding more grains when you cold steep. So that would be 6 QT/1.5 Gal for the 3# in this reciepe. Gordon strong suggests 2Qt to 1# of grain. We proportioned the yeast too so we'll see. Saw that we were going to end up with an extra gallon of wort that wouln't fit into the two carbouys so Tom and I decided to pull off one gallon of wort at flame out but before adding the steeping grains wort to see what a 'white stout' would be like. 1.041 vs 1.048 so we boiled an extra 20 mins to boil of some gravity points. Will have to look into how this could impcat the beer. Mash went OK but I added too much lactic acid and hit 4.8 pH. Next time I'll steep with 2 gallons and measure the remainder and calculate that in the water volumes. Ended up with only about 1/2 gallon of steeping wort. Added some for grain absorbtion (I think half gallon). Milk Sugar (Lactose) (0.0 SRM)Д¬old steeped grains in 1 gallon of water.

#Lactose in beersmith full#

Mash Profile: Single Infusion, Full Body, Batch Sparge Mother's Milk Stout 11 (1.3) All Grain Recipe Submitted By: Bigringking (Shared)