Hi,
Hoping you gurus out there can help me.
https://www.brewersfriend.com/homebrew/recipe/view/1269900/breakfast-stout-2022
I've been brewing for a couple of years as a hobby, 'kitchen top' setup.
Started off reaching about 65%-70% efficiency then was astounded as it nudged 80% as my technique got better.
Apart from the recipe above.
The bulk grain is Victory, which I understood would be ok as a base malt, but now I'm not so sure.
I've only brewed this a couple of times, and while it tastes great I'm obviously doing something wrong.
Other recipes out there don't use Victory as a base!
All comments gratefully received.
Thanks,
Mike
The recipe looks good. The malts all have a reasonable ppg so they should convert just fine. The 68 C mash is slightly warm, and a 6.5 liter mash with a 19 l sparge seems like a little too little mash water and a little too much sparge water. But please note that my opinion is not necessarily 'educated'.
All that said, what is it about this you are concerned about? Taste, efficiency, attenuation, other??
If you are talking about Briess Victory malt, it is not a base malt. Briess considers it a Roasted Malt and gives a recommended usage of anywhere from 5-10% of the grain bill. It is used to add some nutty/bready/biscuity characteristics.
Hi guys, thanks for the reply.
Ooops. Not Victory, Imperial. Damn. Simpsons Imperial. It's a highly kilned malt, but Simpsons recon you could use up to 80%.
But I take your point: It's not a base malt.
I'm not getting a good conversion efficiency. According to Brewer'sFriend the strength should be about 4.9%, but I'm lucky to get 3%.
The more I think about it the more it makes sense to use a proper base malt.
As long as daistatic power is good. It will convert. You may have to play with temp and time though.
Check it with the iodine test for a few batches to see if it is converting properly
Post time 2022-10-30 09:30:00
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