I am brewing an extract/specialty grain/partial mash Chocolate Oak Aged Yeti clone: http://hopville.com/recipe/1333546/russian-imperial-stout-recipes/chocolate-oaked-yeti I know that I need to add a base malt in order to utilize the benefits of the flaked barley/wheat/rye. I am looking mostly to get a nice thick mouth-feel from the flaked grains. My question is how much base malt is needed and what is the best method. Should I take out some DME, add a few pounds of 2-row and maybe do a brew-in-a-bag style mini-mash? I am looking for some advice and guidance on this process. How much base grain will I need? How much water should I mash it in? At what temp? For how long? Any other advice or critiques are welcome. Thanks in advance!
Brew in a bag style mini mash will work fine, and I'd use a 1:1 ratio of base malt to flaked grain to ensure good conversion. So for example, if you have 30 oz of flaked you could mash it with 30 oz of base malt and steep the roasted grain separately. If you want to mash eveything together then you're going to need significantly more base malt and it may become unwieldy. Mash for 60 min at a water to grain ratio of about 1.25 qts per lb at about 152-153, then sparge (rinse) with the same volume at about 170.
I assume you meant "cayenne" instead of "Cheyenne" in your boil. "A little bit o' Wyoming in every bottle!"
Haha, good catch. I will update that. I think i will replace the tsp. of the Wyoming soil for a tsp. of cayenne powder.
