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Old 02-21-2013, 07:13 PM   #1401
TANSTAAFB
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Here is the 5gal version...I tweaked the extract to base malt ratio a little

Milk Oatmeal Stout 5 gal
Sweet Stout
Type: Partial Mash Date: 2/21/2013
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 90.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 54.8 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 2 5.5 %
6.1 oz Chocolate Malt (350.0 SRM) Grain 3 4.2 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.7 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.7 %
2 lbs 4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 6 24.6 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.5 %
0.99 oz Challenger [7.50 %] - Boil 60.0 min Hop 8 19.6 IBUs
0.99 oz Fuggles [4.50 %] - Boil 60.0 min Hop 9 11.8 IBUs
0.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 10 1.2 IBUs

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 21.8 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 9 lbs 2.1 oz
Sparge Water: 3.04 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 8.97 qt of water at 161.8 F 150.0 F 75 min

Sparge Step: Fly sparge with 3.04 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-21-2013, 07:20 PM   #1402
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I just wanted to add that you shouldn't be afraid to jump into something new. Deathbrewer's technique helped me (and hundreds if not thousands of others!!!) make the jump from extract to PM or AG. You will love it and find that it is easier than you think. After a couple of years of AG brewing, I have recently re-discovered how relaxing and chill an extract brew day can be (it doesn't hurt that where I live we have had lows in the -30's this winter) but I love the versatility I have with AG and PM brewing. If you use a 5 gal paint strainer and a pot (or a small cooler) for your mash you will see how easy it is. You are basically steeping at a little more controlled and intentional temp and just throw all your grains in and let it sit. Once you drain and rinse the grains, you just brew like normal. Good luck

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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-21-2013, 07:42 PM   #1403
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Quote:
Originally Posted by TANSTAAFB View Post
I just wanted to add that you shouldn't be afraid to jump into something new. Deathbrewer's technique helped me (and hundreds if not thousands of others!!!) make the jump from extract to PM or AG. You will love it and find that it is easier than you think. After a couple of years of AG brewing, I have recently re-discovered how relaxing and chill an extract brew day can be (it doesn't hurt that where I live we have had lows in the -30's this winter) but I love the versatility I have with AG and PM brewing. If you use a 5 gal paint strainer and a pot (or a small cooler) for your mash you will see how easy it is. You are basically steeping at a little more controlled and intentional temp and just throw all your grains in and let it sit. Once you drain and rinse the grains, you just brew like normal. Good luck
I'm doing the 2.5 gallon batch because I'm in a small apartment with a tiny kitchen, and an electric stove. It's just more convinient for now. Hopefully moving in the next couple months to a house, then I want to switch to 5 gallon and AG.
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Old 02-21-2013, 07:43 PM   #1404
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Quote:
Originally Posted by TANSTAAFB View Post
Sorry I missed the 2.5 gal batch size! Is there any particular reason you are going for a smaller batch? I scaled the recipe to 2.5 and it looks like this...

Milk Oatmeal Stout
Sweet Stout
Type: Partial Mash Date: 2/21/2013
Batch Size (fermenter): 2.50 gal Brewer:
Boil Size: 1.67 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 1.30 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 2.10 gal Est Mash Efficiency 117.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 2 5.6 %
3.0 oz Chocolate Malt (350.0 SRM) Grain 3 4.3 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.8 %
2.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 2.8 %
1 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 6 33.8 %
4.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.6 %
0.76 oz Challenger [7.50 %] - Boil 60.0 min Hop 8 19.3 IBUs
0.76 oz Fuggles [4.50 %] - Boil 60.0 min Hop 9 11.6 IBUs
0.38 oz Fuggles [4.50 %] - Boil 5.0 min Hop 10 1.2 IBUs

Beer Profile

Est Original Gravity: 1.057 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 20.2 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 4 lbs 7.0 oz
Sparge Water: 1.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.36 qt of water at 160.4 F 150.0 F 75 min

Sparge Step: Fly sparge with 1.15 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 1.65 oz Carbonation Used: Bottle with 1.65 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

What scale did you use to go from Extract to PM? I'm seeing different numbers here, and I'm sure there's a reason, I just don't know it. How do you convert the recipe?
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Old 02-21-2013, 10:06 PM   #1405
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One more question. When I put the recipe into BeerSmith I ended up with a Post Boil Vol of 1.3 gallons, which would require me to add 1.2 gallons of water at the end. I know that water helps with cooling it down (at least somewhat), but there's no reason I couldn't add more water in the mash or sparge and then have less to add at the end right? Or am I wrong about that?

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Old 02-22-2013, 02:45 AM   #1406
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Quote:
Originally Posted by walcotteric View Post

What scale did you use to go from Extract to PM? I'm seeing different numbers here, and I'm sure there's a reason, I just don't know it. How do you convert the recipe?
Sorry for the delay, I decided to play hookie and brew today! I set this up as a PM from the beginning and tweaked until I got numbers that matched the style. I had it set as a 5 gal batch so I used the scaling tool in beersmith to drop it to 2.5. I wouldn't mash less than 2 lbs of base malt, but that's just me.
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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-22-2013, 02:48 AM   #1407
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Quote:
Originally Posted by walcotteric View Post
One more question. When I put the recipe into BeerSmith I ended up with a Post Boil Vol of 1.3 gallons, which would require me to add 1.2 gallons of water at the end. I know that water helps with cooling it down (at least somewhat), but there's no reason I couldn't add more water in the mash or sparge and then have less to add at the end right? Or am I wrong about that?
You can boil as much as your stove and pot can handle. For a 1 hr boil you would probably want to start with about 3-3.25 to end up with 2.5 gal post boil. You can boil any amount and top up with water to get to the volume you want.
__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-22-2013, 03:01 AM   #1408
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Quote:
Originally Posted by TANSTAAFB View Post
You can boil as much as your stove and pot can handle. For a 1 hr boil you would probably want to start with about 3-3.25 to end up with 2.5 gal post boil. You can boil any amount and top up with water to get to the volume you want.
Awesome. I figured that was the case, but just wanted to make sure. What'd you brew today?
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Old 02-22-2013, 04:43 AM   #1409
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I brewed a Belgian Pale Ale that started out as Saccharomyces' recipe http://www.homebrewtalk.com/f71/belg...le-ale-117569/
but I have since made it my own! It has become my house brew. I just upgraded my system with a pump, camlocks, and a homemade whirlpool and diptube and have been dying to try it out. Everything worked like a dream (except the whirlpool...still too much hop debris) but cleaning in freezing temps still requires a lot of lugging and lifting when the hose freezes. Cest la vie!

__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
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Old 02-22-2013, 03:04 PM   #1410
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Question for those of you that have used this method to make the jump from extract to PM. Would you suggest certain recipes or would I not be getting in over my head doing a bigger recipe. The reason I'm considering doing this is I want to brew an Imperial stout, specifically the Kate the Great clone. We've got infant twins at home so brew time is hard to come by right now but I also don't want to screw it up. Thanks!

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