matth3w303
Member
After looking at a few recipes and visiting my LHBS I came up with a list of ingredients to a Stout I would like to brew. Being new to brewing I am currently in the extract stage. So essentially I'm looking for help/suggestions/info on a DME and/or LME info in place or with use of grains, or if my "idea" will work. I think I'm just looking for some critique and suggestion on what I am over doing, not doing, should be doing. My intention isn't to just ask for someone to build me a recipe but to make sure I'm structured. Thanks for any help.
The eventual 5 gallon recipe I have come up with, I'm hoping, will consist of
2-row pale malt (2-3lbs)
Crystal Malt (2-3lbs)
Black and/or
Briess special Roasted Barley (6-8oz)
English Chocolate malt (10-12oz)
Caramel Malt (8-12oz)
maybe Honey malt (1-3oz)
maybe some oats (.5-1lbs)
and Maltodextrin (?)
any tip/suggestion about Irish Moss?
I'm unsure about the amount of each ingredient but specifically on the 2-row, Crystal, and Maltodextrin
The hops I plan on using are
Northern Brewer (.5-1oz)
Challenger or Galena (.5-1oz)
Willamette or Columbus (.5-1oz)
Undecided on Yeast, probably just American Ale.
A AG recipe I noticed also called for Dextrin Malt. Is this essentially added to all extracts? I planned on steeping 8-10oz CaraPils (dextrin) to start everything off anyways. It's really just a side question.
Would it be okay if
1.) I steeped the final choice of grains together
2.) Threw in a mixture of Light/Pilsner and dark LME/DRE ( I was thinkinng Light/Pilsner LME , and then a regular/special/extra dark consisting of one being a LME and the other being DME) or maybe just doing a Light with Dark or Amber. I kinda felt as if I was trying to be to creative with this part.
3.) Added my hops at different stages
My planned fermentation temp was 65F-70F. Any suggestions on Fermentation time, if I should secondary, and how long it should be bottled for?
Would this work or would this be just a recipe for disaster (stick that in your carboy and ferment it, but really excuse the pun haha)
Please excuse that this is basically a box brew, but that is my training background. Cheers!
The eventual 5 gallon recipe I have come up with, I'm hoping, will consist of
2-row pale malt (2-3lbs)
Crystal Malt (2-3lbs)
Black and/or
Briess special Roasted Barley (6-8oz)
English Chocolate malt (10-12oz)
Caramel Malt (8-12oz)
maybe Honey malt (1-3oz)
maybe some oats (.5-1lbs)
and Maltodextrin (?)
any tip/suggestion about Irish Moss?
I'm unsure about the amount of each ingredient but specifically on the 2-row, Crystal, and Maltodextrin
The hops I plan on using are
Northern Brewer (.5-1oz)
Challenger or Galena (.5-1oz)
Willamette or Columbus (.5-1oz)
Undecided on Yeast, probably just American Ale.
A AG recipe I noticed also called for Dextrin Malt. Is this essentially added to all extracts? I planned on steeping 8-10oz CaraPils (dextrin) to start everything off anyways. It's really just a side question.
Would it be okay if
1.) I steeped the final choice of grains together
2.) Threw in a mixture of Light/Pilsner and dark LME/DRE ( I was thinkinng Light/Pilsner LME , and then a regular/special/extra dark consisting of one being a LME and the other being DME) or maybe just doing a Light with Dark or Amber. I kinda felt as if I was trying to be to creative with this part.
3.) Added my hops at different stages
My planned fermentation temp was 65F-70F. Any suggestions on Fermentation time, if I should secondary, and how long it should be bottled for?
Would this work or would this be just a recipe for disaster (stick that in your carboy and ferment it, but really excuse the pun haha)
Please excuse that this is basically a box brew, but that is my training background. Cheers!