zeprock2
Well-Known Member
Here is a screen shot of the fermentables.Post your recipe from beer calculus here if you can.
Here is a screen shot of the fermentables.Post your recipe from beer calculus here if you can.
image was unreadable. Here is a full screen shot of fermentables. ThanksHere is a screen shot of the fermentables.
Oh ok, well at least I'm not the only one. Makes me feel better that other applications are showing the same OG. Thanks for your help.Looks like beer calculus is jacked up. They probably have the max extraction value off for one of the grains. No other explanation that I can think of...
But, now that I think of it, Beer Pal showed 1.102 as well. I actually got 1.088. No idea what's going on there.
I double checked and it looks like I have the measurements right. Comes in around 20LB 2oz of grain.
i think this is it. i used 11 pounds of base malt to get to 1.081.I think the OP wasn't getting 75% efficiency. I used 13lb of 2 row to get 1.086.
That makes sense. I could lower the 2-row. This may be a dumb question, but when you say start low and ramp up the base malt until I hit the gravity I want, you are talking about doing that in beer calculus right?i think this is it. i used 11 pounds of base malt to get to 1.081.
from the outset i wanted my stout to be a bit lighter than the OP's so i started low and ramped up the base malt until i hit my desired gravity. didn't occur to me to go back and compare my final numbers to the original. had i done that i would have noticed that my version had a lot less malt than the OP's. anyhoo, just cut down your 2-row until you get to 1.086 or whatever OG you want. leave the other ingredients as they are. they're all crystals so efficiency doesn't come into play. actually i take that back: the oatmeal needs to be converted. you could cut back the oatmeal if you wanted to, no biggie if you didn't IMO. it would just give your stout extra thickness/chewiness.
just to be sure: you recipe is set at 5 gallons, right? it's cut off in the screenshot.
That makes sense. I could lower the 2-row. This may be a dumb question, but when you say start low and ramp up the base malt until I hit the gravity I want, you are talking about doing that in beer calculus right?
yeah, that's it. i started low and ramped up in hopville/BC. you could just as easily start at 16 lbs and step down until you hit your desired OG. either way: make a change, hit save to "commit" that change, then see what impact it has on OG. continue until you hit desired OG.That makes sense. I could lower the 2-row. This may be a dumb question, but when you say start low and ramp up the base malt until I hit the gravity I want, you are talking about doing that in beer calculus right?
Can a Gambrinus European-style 2-row work instead of the american 2-row? I am having trouble finding the american 2-row
european would be just fine. any subtlety between euro and american will be bulldozed by the coffee, dark malts, oats, chocolate, etc. you won't notice the differences.Can a Gambrinus European-style 2-row work instead of the american 2-row? I am having trouble finding the american 2-row
Apologies if this was already covered in this thread (I read through about 30 pages of the thread). I am going to brew the extract version of this recipe, but am a bit confused on what to do with the specialty grains. Do I steep them, or do a mini-mash? And perhaps a more pertinent question - is there a difference when just dealing with specialty grains? The guy who owns my LHBS said that, for this, all I need to do is steep them.
Any of your help would be appreciated. This will be my third beer I've ever brewed, so I know I am jumping off the deep end with this one, but it sounds so frieking delicious. Thanks!
Snow this morning here in CO had me break into the few bottles I stashed from last year. The beer was great after a couple of months and has held up well for the last year
FATC1TY said:Wow... snow?
It's been cool here in GA, but I'm just now putting on a short sleeve windbreaker in the mornings when I play golf!
Bought the grains for this recipe today! Brewing this one soon! Even though I only live 40 minutes from Founders. Breakfast Stout seems thin to me this year. Anyone else had this years vintage.
FATC1TY said:It is thinner this year.. A drop off for sure from the norm. I wonder if it's them cutting corners because they've turned out to be so big in the last years..
Makes me worried about KBS this year for sure.
KBS is overrated like TF Dark Lord. My opinion only. Others will disagree.
Winters49441 said:Hopping Frog Boris the crusher and Bourbon County Stout blow both of KBS & BS out of the water. Don't get me wrong, I love Breakfast Stout. That's why I'll be brewing this one this coming weekend.
I brewed the all grain version of this recipe on Saturday. I was thinking about cold pressing flavored coffee for my secondary. Does that present any issues since the coffee beans are flavored with oil? Should I just stick with a basic kona instead?
Ya, I saw vanilla coffee and a creme brulee flavored coffee. I was seeing if anyone had used anything like this. I have heard rumors that the oils may mess with the head of the beer.. I'll just play it save and get kona or something like that.Flavored coffee? I would go with Kona. I just bottled this last night, and it is REMARKABLY close to the real thing in both taste and armoa.
Ya, I saw vanilla coffee and a creme brulee flavored coffee. I was seeing if anyone had used anything like this. I have heard rumors that the oils may mess with the head of the beer.. I'll just play it save and get kona or something like that.
Brewed the extract version today. Threw in 2oz cocoa powder and 2 oz ghiradelli 60%. Also did 2 oz coarse ground dark roast at flame out. My OG came in at 1.074. Should I be worried? I want this thing to come in around 7.5%...is it going to get there? Since this is only the 2nd brew I've done I'm not quite sure.
Brewed the extract version today. Threw in 2oz cocoa powder and 2 oz ghiradelli 60%. Also did 2 oz coarse ground dark roast at flame out. My OG came in at 1.074. Should I be worried? I want this thing to come in around 7.5%...is it going to get there? Since this is only the 2nd brew I've done I'm not quite sure.
It's in my basement right now, which is measuring around 66 degrees. So fingers crossed, that will be good for the S-05. I put two packets in. Here's hoping it doesn't blow the lid off while I am at work!
65 degrees sounds good......but if you've got a standard 5.25 gallons of liquid in a standard 6.5 gallon bucket, I hope you're using a blowoff hose, because I'm betting that with two packets of S-05, yeah, your lid is hitting the ceiling. That's why I switched to 7 gal. buckets......
Have you brewed this? The chocolate oils should kill any krausen that decides to creep. I would highly doubt that you would need a blowoff. I used S-04 (two packets) which, in my experience, is far more vigorous than S-05, and had the tiniest krausen I've ever seen. Might have been an inch.
Enter your email address to join: