JustARogue

Recipes 

I wanted to jump into making my own recipes, so I came up with this. Plan to brew it next weekend. I used Jamil, Beer Smith Sample, and other internet readings as guidelines to work within.

INGREDIENTS
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 47.62 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 14.29 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 9.52 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.14 %
0.75 lb Victory Malt (25.0 SRM) Grain 7.14 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 4.76 %
0.50 lb Carafoam (2.0 SRM) Grain 4.76 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
1.00 oz Centennial [10.00 %] Hops
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

MASH:
5.5 lbs of Grain

45 min Mash In
Add 6.88 qt of water at 170.5 F
Target Temp 158.0 F

10 min Mash Out
Add 2.75 qt of water at 196.6 F
Target Temp 168.0 F

BOIL:
60 min Boil
Extract added at 60 mins to go
1oz Centennial Hops added at 60 mins to go

PRIMARY:
Pitch 800ml Starter of WLP004 at 70 F
1 week at 68 F

SECONDARY:
1 week at 68 F

BOTTLE CONDITION:
3-4 weeks at 70 F

EST RESULTS:
OG 1.063
FG 1.017
ABV 6.0%
33 IBU
40 SRM

Critiques, suggestions welcome.

Oldsock

Recipes 

Personally I would lower the complexity. Drop the carafoam and victory, upping the roasted barley (~.75 lbs) and the pale malt (~2 lbs). That will give you a better amount of roast and enough enzymes to convert the oats. I don't think you will miss either of the specialty malts in the beer.

Other than that it looks good to me, best of luck on the brew.

__________________
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).