Originally Posted by Hawaiibboy
My take on this:
Malts: You aren't really changing too much of the recipe. You are really only changing the base malts of the recipe and leaving the specialty grains in-tact. You might change how the mouthfeel and general body of the beer but for most part you are going to have close to the same thing. No matter what though you'll end up with a sweet stout.
As for he hops: you will get a bit more IBUs using .75ozs of 16%AAU hops so you could scale that down some to try to equal the amount of IBUs from .75oz of 13.4%AAU. The hop selection is not going to matter so much, so long as you are using a good, clean bittering hop and only add it at 60min.
Yeast: yeast in a recipe like this is key. The yeast is going to determine more of the flavor profile than anything else. As the OP said 1028 would be a choice of theirs. That should be fine for this recipe.
If you wanted to try to get it closer to the original, up your Amber DME to 4.5lbs and drop your Wheat DME to 1.5. If you only do one of these, I'd say drop the wheat some. Equal parts Amber + Wheat is the base for a wheat beer, but in this you are looking for the more malty side of things so the wheat might not help with that. IMO.
I agree here. Secondary for this beer isn't necessary if you are going to be keeping it in a fermenter for under 2 months. If you want to go beyond three months though I would try to get it off of the yeast into a secondary with very little to no headspace. This not only frees up your fermenter but also helps to reduce the off flavors from extended contact with yeast.
My suggestion: primary 6 weeks, then bottle age it for the remaining 4.5 months mgr_stl.
Thanks for the feedback.
Brewed Thursday evening.
The change to the 50/50 blend of the extracts was based on the size bags my LHBS had.
Did end up scaling back the summit hops to 0.5 oz.
Pitched at about 11:30 pm and had the start of a kraussen when I checked before 8:00 am the next morning. Guess the "starter" is aptly named.
Fermenting in a 68 degree basement in a swamp cooler, and from my measurements the beer is 67-68 degrees. Had to put on a blowoff tube about 24 hours after pitching because the kraussen had entered the airlock. 5 gallon batch in a 6.5 gallon carboy.