Found a recipe on here (linked to a different site) for an extract brew of a favorite beer of mine that unfortunately is not sold near me: Obsidian Stout by Deschutes Brewery.
Here is the recipe that I used:
Obsidian Stout
A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).
7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
I used 6 lbs of malt extract and 2 pounds of dry malt extra (minus 1 1/4 cups to use for bottling).
My OG was 1.070 and I just checked the gravity today after 2 weeks in primary and its right at 1.025.
I am not used to brewing with such a high start and high finish, so I am sure I can do things differently in the future (maybe a starter, or use liquid yeast), but I just used the wyeast dry yeast (one pack) and it seems to have brought me right to my FG.
Attenuation: given those numbers, seems pretty low (even though I am right where I should be). I've never taken notice of past brews attentuation, but with extracts (and considering the ingrediants i've used), should I be concerned at all with being around 51% for a "real" attentuation? Is that low for extract brews?
Here is the recipe that I used:
Obsidian Stout
A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).
7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
I used 6 lbs of malt extract and 2 pounds of dry malt extra (minus 1 1/4 cups to use for bottling).
My OG was 1.070 and I just checked the gravity today after 2 weeks in primary and its right at 1.025.
I am not used to brewing with such a high start and high finish, so I am sure I can do things differently in the future (maybe a starter, or use liquid yeast), but I just used the wyeast dry yeast (one pack) and it seems to have brought me right to my FG.
Attenuation: given those numbers, seems pretty low (even though I am right where I should be). I've never taken notice of past brews attentuation, but with extracts (and considering the ingrediants i've used), should I be concerned at all with being around 51% for a "real" attentuation? Is that low for extract brews?