Please opinions on recipe?

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dp69_2001

dp69_2001

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Location
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I think I want do do something like this. This will be my first attempt at a stout or anything dark since moving to AG. If I could please get the opinions of you guys? Thanks in advance.:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: August oatmeal stout
Brewer: Dallas
Asst Brewer: Cody
Style: Dry Stout (Irish)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.01 gal
Estimated OG: 1.047 SG
Estimated Color: 51.1 SRM
Estimated IBU: 35.4 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) UK (2.5 SRM) Grain 44.44 %
2 lbs Barley, Flaked (1.7 SRM) Grain 22.22 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 11.11 %
1 lbs Chocolate Malt (350.0 SRM) Grain 11.11 %
1 lbs Oats, Flaked (1.0 SRM) Grain 11.11 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 28.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 165.9 F 154.0 F


Notes:
------


-------------------------------------------------------------------------------------
 
I'd switch the black patent to roasted barley and cut the weight of the black/roast and chocolate at least 25% of not in half. You want about 10% of the grist to be roasted grains. You have over 20%. I wouldn't go more than 0.75 lb of each, probably closer to 0.75 lb. roasted barley and 0.5 lb chocolate malt.
 
for stout, i would be at LEAST in the mid to upper 1.050 range. Also, consider upping you volume to 5.25 FV. Def use a 2nd, and this increased volume :rockin:will allow for some loss to end up with 5g to bottle/keg
 
The gravity is fine. A traditional dry stout is a low gravity beer. The only difference here is the addition of flaked oats.
 
Hey, I bet ur home brewing with that small liquor store down there in Richfield. We stopped there on our way down south. I feel your pain living in Utah.
 
I was just going to say that dropping them the way you stated would mess up the SRM's. Then I realized I still had it as a dry stout instead of an oatmeal stout. That opened my options a little. Would the 1084 or WLP004 be good to use? We're shooting for kind of a guiness flavor. But, more body and mouthfeel. Sort of a creaminess. Almost like the guiness extra stout, with body. If that makes sense. I started with the beersmith example recipe and kind of modified outwards to what I was looking for. Thank you for your help
 
Lol. I just moved back down here from Utah county. The beer selection here is poor at best. Where are you from? I created a group for Utah brewers but so far I'm the only one... lol
 
I guess the BJCP guideline doesn't matter as long as it's a good beer. I've just been trying to stay with-in them because I'm a noob
 
This looks perfectly fine to me

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 36.7
Anticipated IBU: 38.6
Brewhouse Efficiency: 79 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.041 SG 10.18 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.4 4.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
22.9 2.00 lbs. Flaked Barley America 1.032 2
11.4 1.00 lbs. Flaked Oats America 1.033 2
8.6 0.75 lbs. Roasted Barley America 1.028 450
5.7 0.50 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.00 36.9 60 min.
0.25 oz. Goldings - E.K. Pellet 5.00 1.6 15 min.

Yeast
-----
WYeast 1084 Irish Ale
 
Brewsmith said:
This looks perfectly fine to me

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.75
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 36.7
Anticipated IBU: 38.6
Brewhouse Efficiency: 79 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.041 SG 10.18 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.4 4.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
22.9 2.00 lbs. Flaked Barley America 1.032 2
11.4 1.00 lbs. Flaked Oats America 1.033 2
8.6 0.75 lbs. Roasted Barley America 1.028 450
5.7 0.50 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.00 36.9 60 min.
0.25 oz. Goldings - E.K. Pellet 5.00 1.6 15 min.

Yeast
-----
WYeast 1084 Irish Ale
Click to expand...

That looks terrific. That's exactly what I have in Beersmith right now. Except, I have the IBU's bumped up a little.
 
I bumped the base malt up to 4.5 lbs just to bring the OG up to 1.048 while using your set efficiency of 79%
 
Brewsmith said:
I bumped the base malt up to 4.5 lbs just to bring the OG up to 1.048 while using your set efficiency of 79%
Click to expand...

It varies. I just want to hit right on the border and 79% was the best I've ever hit. So I put it at that so that I could get it right to the highest OG and that way if I get lower I won't be below BJCP guidelines.
 
I was shooting for the highest gravity for the BJCP for 79% eff. Since, I avg around 75% I'm not too worried about going over. However I want the maximum ABV I can achieve while matching the guidelines for this brew simply because it's for a few special occasions. If I drop a few SG points it won't matter much if I shoot for the maximum SG either. Here is what I have in Beersmith right now:


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: August oatmeal stout
Brewer: Dallas
Asst Brewer: Cody
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.01 gal
Estimated OG: 1.064 SG
Estimated Color: 32.0 SRM
Estimated IBU: 33.0 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (2 Row) UK (2.5 SRM) Grain 63.83 %
2 lbs Barley, Flaked (1.7 SRM) Grain 17.02 %
1 lbs Oats, Flaked (1.0 SRM) Grain 8.51 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.38 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4.26 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.2 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.75 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.69 qt of water at 165.9 F 154.0 F


Notes:
------


-------------------------------------------------------------------------------------
 
How are you getting so few IBU's from 2 oz of EKGs at 60 min? I'm getting over 40. Also, the Lovibond rating of the Roasted Barley in your program is pretty low. Normal roasted barley is closer to 500 on the scale. That will affect the color a bunch. The amount itself looks fine, though.
 
Brewsmith said:
How are you getting so few IBU's from 2 oz of EKGs at 60 min? I'm getting over 40. Also, the Lovibond rating of the Roasted Barley in your program is pretty low. Normal roasted barley is closer to 500 on the scale. That will affect the color a bunch. The amount itself looks fine, though.
Click to expand...

I'm not sure. I haven't edited them any. If the amounts are fine and it fits in the BJCP using promash and beersmith I'm not too worried about how it will turn out. It's showing very dark on mine and definantly within guidelines. So whether it comes out extremely dark or too dark to see through isn't a huge deal I suppose. Anything else?
 
I'm up here in Orem going to UVU. I know one other brewer in UT county, and he just told me he met another. It's kind of slim pickings when it comes to home brewers here in UT county. I do have another friend in SLC that brews.
 
Okay one more. For carbonation would you recommend using 3/4 cup of priming sugar or should I shoot for less carbonation?
 
One week after bottling, this is extremely delicious. Mostly chocolate and coffee flavors with a lot of sweetness. I'm left with a thick mouthfeel almost like I just got done eating. I actually feel like I've just eaten.
 

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