balzern

Recipes 

Hey everyone this is my second recipe and according to Beercalculus it looks good, I just wanted some seasoned brewers' opinions. :P

OG: 1.052
26.2 IBU
5.2 % ABV

Grains:

6 lbs Northern Brewer Dark Liquid Malt Extract (I know many of you don't like this but wanted to give it a try)

1# Simpsons Dark Crystal
4 oz Simpsons Black Malt
4 oz Simpsons Roasted Barley

Hops: (Pellet)

1st minute of boil (1 oz EK Goldings and 1oz Fuggles)

Yeast: (Wyeast 1332 Northwest Ale)

__________________
Primary: None
Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




_______________________________________________

"All for brew. Brew for all."

michael.berta

Recipes 

It's hard to tell without knowing what is in the dark extract. I'm probably re work the recipe with light extract and dark grains unless you can figure out what is in the dark extract.

balzern

Recipes 

caramel 60, Munich, and black malt..in the DME

__________________
Primary: None
Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




_______________________________________________

"All for brew. Brew for all."

Coldies

Recipes 

On my last oatmeal stout I used 6.6 lbs (2 cans) of the Briess dark malt extract with steeping grains and to be honest its a little overpowering in the sweet department, the taste has settled down a bit from age but in the very beginning it was like I was drinking the Briess straight. The EK and fuggles are great hops together though.

michael.berta

Recipes 

What % of each???