another all-grain guiness stout clone sort of

based on this recipe

based on this previous blog post - but I don't remember that!  I remember doing all grain for a Belgian beer.

I have the amounts of grain corresponding to the stout recipe minus amounts left over from the Belgian 

263 g Belgian Biscuit malt (0.58 lb)

250 g Belgian Munich malt (0.55 lb)

260 g Weyermann Melanoidin (0.57 lb)

3.3 lb of English 2-row

2.5 lb flaked barley

1 lb roasted barley

total:  8.5 lb

Temperature at 163 F, added the grains, temperature after stirring reads 158 F.  Temperature didn't really drop even after 20 minutes, so I added 1 L of cold tap water, this brought the temperature down to 150 F.  At 26 minutes into mash realized I forgot to add the flaked barley, added that.  Extended mash time by 22:37 - total mash time was 82:37.  Added 6 L of boiling water to attempt to raise temperature to 168 - temperature maxed out at 165.

Appendix A: temperature during mash

time    temp(F)    notes

0        158            heat off

5        159            keep heat off

10      156            keep heat off (had trouble reading thermometer so it was out longer and cooled off probably)

15      157            keep heat off

20      157            keep heat off. take lid off

24      150            added 1 L of cold tap water while checking temperature

26      149            added the flaked oats (forgot to add at beginning).  Turned heat on 2.5/7

30      149            turned heat down to 1.5

39      152            turned heat off

50      156            kept heat off

60      151            kept heat off

Appendix 2:  calculation of amount of boiling water needed to add to mash to raise temperature to 168 F

wrote it up in this blog post:  "homebrew mashout:  calculation of how much water to add to mash to raise temperature to 168 F (75 C) to stop enzymatic activity"

The specific heat of grain - estimates vary - will use ~0.4.  (Some references:  

https://www.homebrewtalk.com/threads/specific-heat-of-grain.246356/

https://ojs.openagrar.de/index.php/JKA/article/view/375/1207