Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > first recipe
Reply
 
LinkBack Thread Tools
Old 09-20-2012, 04:59 AM   #1
TedsExcellentAdventure
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 184
Liked 52 Times on 37 Posts
Likes Given: 16

Default first recipe

Hey all,

I'm brewing my first original recipe in the morning. It's the Big Bad Breakfast Stout in mourning of NHL lockout depriving me of the Big Bad Bruins.

I am doing a full 5 gallon boil and I have:

3 lbs Light DME
3 lbs Amber DME
1 lb Chocolate Malt
1 lb Flaked Oats
4 oz of Coffee and 2 oz of Chocolate at flameout

1 oz Hallertauer 4.3% AA 60 min
1 oz Fuggles 4.2% AA 60 min
0.5 oz Willamette 4.7% AA 30 min
0.5 oz Willamette 4.7% AA 0 min

I made a 2 liter starter (my very first one) with White Labs WLP004 Irish Ale yeast

so what do you guys think, any major changes I should make or should this be a decent starting point for my brew of choice over a long, (possibly
hockey-less winter)?

__________________
TedsExcellentAdventure is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 01:44 PM   #2
TedsExcellentAdventure
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 184
Liked 52 Times on 37 Posts
Likes Given: 16

Default

sorry for the noob question, but should this be under recipes instead?

__________________

Primary: White IPA
Secondary: IPA
Bottled and serving: IPA, Belgian Saison, Maple Ale


"Beer speaks, people mumble." - Lagunitas

TedsExcellentAdventure is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 03:27 PM   #3
TedsExcellentAdventure
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 184
Liked 52 Times on 37 Posts
Likes Given: 16

Default First Recipe

Hey all,

I'm brewing my first original recipe in the morning. It's the Big Bad Breakfast Stout in mourning of NHL lockout depriving me of the Big Bad Bruins.

I am doing a full 5 gallon boil and I have:

3 lbs Light DME
3 lbs Amber DME
1 lb Chocolate Malt
1 lb Flaked Oats
4 oz of Coffee and 2 oz of Chocolate at flameout

1 oz Hallertauer 4.3% AA 60 min
1 oz Fuggles 4.2% AA 60 min
0.5 oz Willamette 4.7% AA 30 min
0.5 oz Willamette 4.7% AA 0 min

I made a 2 liter starter (my very first one) with White Labs WLP004 Irish Ale yeast

so what do you guys think, any major changes I should make or should this be a decent starting point for my brew of choice over a long, (possibly
hockey-less) winter?

__________________

Primary: White IPA
Secondary: IPA
Bottled and serving: IPA, Belgian Saison, Maple Ale


"Beer speaks, people mumble." - Lagunitas

TedsExcellentAdventure is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:19 PM   #4
Captain Damage
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lowell, Massachusetts
Posts: 1,231
Liked 81 Times on 69 Posts
Likes Given: 5

Default

Flaked oats need to be mashed or you're just adding a bunch of starch to your beer. It's not much different from steeping. Combine all your grains with 1 lb of 2-row or pale malt. Steep/mash them in 1 gallon of water at 150F-160F for 30 minutes. (Use a 5 gallon paint straining bag instead of the muslin "gym sock" steeping bag) Try to maintain a steady temperature, but be especially aware of not going higher than 160F

__________________

Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale

Captain Damage is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:20 PM   #5
ong
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Portland, OR
Posts: 774
Liked 109 Times on 85 Posts
Likes Given: 1

Default

That seems like a lot of chocolate malt (over 10%). I might lower that a bit, then add a half lb of roasted barley (which is one thing that differentiates a stout and a porter), and maybe some dark (80 or 120 crystal) for some sweetness to go with the coffee and chocolate. Just my 2 cents!

__________________

Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

ong is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:19 PM   #6
TedsExcellentAdventure
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 184
Liked 52 Times on 37 Posts
Likes Given: 16

Default

awesome thanks guys

should i put the chocolate and coffee in a muslin bag or just throw them in the kettle at flameout?

__________________

Primary: White IPA
Secondary: IPA
Bottled and serving: IPA, Belgian Saison, Maple Ale


"Beer speaks, people mumble." - Lagunitas

TedsExcellentAdventure is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:21 PM   #7
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,076
Liked 118 Times on 114 Posts
Likes Given: 3

Default

it's fine in either place. unless you already have it, personalyl i'd ditch the amber extract for light and choose what crystal you want. being a stout, you really should have some roasted barley in this as well. right now its more of a breakfast porter

any reason for the diff hops? willy would be fine to use for all 3oz

__________________
dcp27 is offline
ludomonster Likes This 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:26 PM   #8
JordanThomas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, Michigan
Posts: 889
Liked 82 Times on 77 Posts
Likes Given: 426

Default

I brewed Double Dach's Founders Breakfast Stout clone and for the coffee/chocolate additions, I added them directly to the boil (chopped up chocolate and grounds of coffee) and it went straight into the primary. When we racked to secondary (pretty much required for that much of a chocolate and coffee addition) we used a paint strainer bag on the end of the tubing to keep out most of the excess grounds. I'd do 2 ounces only at flameout and 2 ounces pressed with a cup or cup and a half of hot water at bottling or late in secondary.

I'll say this... it's delicious. And it still has a good 2 weeks before we bottle.

__________________
JordanThomas is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:26 PM   #9
ludomonster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: berlin, nj
Posts: 507
Liked 33 Times on 29 Posts
Likes Given: 33

Default

Quote:
Originally Posted by dcp27 View Post
any reason for the diff hops? willy would be fine to use for all 3oz
Adding to this comment, the bittering hops only add bitterness. All of the essential oils have boiled off. Go with one hop.
__________________

Bottled: Old Freckled Men, Berlin Mart Cider, Creamer Ale II
English Mother****er, Do You Drink It Pale Ale
C4 Pale Ale (Centennial, Challenger, Cascade, Citra hopburst)

Gone: Honeybadger Wheat Ale, Bad Amba Jamma, Badder Amba Jamma, Slam Dunkelweizen, Creamer Ale I, Robust Porter

ludomonster is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First shot at recipe making: Extra Pale Ale Recipe Critique dayflyer55 Beginners Beer Brewing Forum 3 06-27-2011 01:14 AM