Thick Irish stout wanted!

So many reciepies...Not enough brewing knowledge to know what the hell it all means to the beers outcome. I'm sure experience is the key as in anything we do.

What would be a easy partial mash recipe for a 5 gal batch of thick Irish stout for a first timer masher?

Other question.

Is there a calculator out there that converts the equivalent of DME vs Dextrose and other eqivalants?

Thanks,

Ben

irish stout isn't supposed to be thick - quite the opposite, actually. Most commercial irish stouts start win ~1.035-1.040 OG and finish around 1.006 or so. The creaminess is usually a nitro-tap illusion, though the use of some unmalted grains adds somewhat to the perception (if not the reality) of body.

For a partial mash recipe, I'd go somthing like this:
3lbs extra-light DME
1lbs 2-row
1lbs flaked barley
3/4 lb black roasted barley

1.25 oz Northern Brewer @ 60 mins (or pretty much anything else to get you 35-40 IBU's)
Ferment with WY1084

Should be around 1.040 OG, FG <1.010 (~1.008)
Prime with 1oz table sugar

Have you searched the recipe database? Look for one many people have brewed, and liked.

Also, most brew programs, such as BeerSmith will make those conversions you looking for. TastyBrews will work, for free. Just fill in the different malt types (or dex.) and run the recipe. It will show the gravity points for each different sugar individually.

Thanks! First come, first serve.