Poppy360
Well-Known Member
I'm trying to put together a semi-dry stout that's on the bitter side. I'm working with what I have in stock, so the only changes that can be made are with ingredients that I have in stock. (I wish I could figure out how to copy my inventory list on Beersmith)
BeerSmith Recipe Printout - www.beersmith.com
Recipe: First Stout
Brewer: Poppy
Style: Dry Stout
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.25 gal
Estimated OG: 1.044 SG
Estimated Color: 39.0 SRM
Estimated IBU: 41.2 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5 lbs 9.6 oz Pale Liquid Extract (8.0 SRM) Extract 67.1 %
1 lbs Pale Liquid Extract (8.0 SRM) Extract 12.0 %
12.0 oz Roasted Barley (432.0 SRM) Grain 9.0 %
8.0 oz Chocolate Malt (385.0 SRM) Grain 6.0 %
8.0 oz Special B Malt (145.0 SRM) Grain 6.0 %
0.40 oz Chinook [11.00%] (60 min) Hops 19.1 IBU
0.25 oz Warrior [15.50%] (60 min) Hops 16.9 IBU
0.50 oz Hallertauer [2.10%] (30 min) Hops 3.5 IBU
0.50 oz Hallertauer [2.10%] (10 min) Hops 1.7 IBU
1 Pkgs Fermentis English Ale (#S-04) Yeast-Ale
I don't have any more chinook, warrior, or hallertauer hops, but I do have amarillo, cascade, centennial, palisades, sterling, and magnum. I was thinking about reducing the special B to 3%, but the added malt might be needed with the relatively high bitterness of the beer.
As far as grains, malts, and sugars on hand, I have aromatic, caramunich, light and amber DME's, and belgian dark candy syrup.
I also have US-05 yeast.
Any and all comments and concerns are appreciated.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: First Stout
Brewer: Poppy
Style: Dry Stout
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.25 gal
Estimated OG: 1.044 SG
Estimated Color: 39.0 SRM
Estimated IBU: 41.2 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5 lbs 9.6 oz Pale Liquid Extract (8.0 SRM) Extract 67.1 %
1 lbs Pale Liquid Extract (8.0 SRM) Extract 12.0 %
12.0 oz Roasted Barley (432.0 SRM) Grain 9.0 %
8.0 oz Chocolate Malt (385.0 SRM) Grain 6.0 %
8.0 oz Special B Malt (145.0 SRM) Grain 6.0 %
0.40 oz Chinook [11.00%] (60 min) Hops 19.1 IBU
0.25 oz Warrior [15.50%] (60 min) Hops 16.9 IBU
0.50 oz Hallertauer [2.10%] (30 min) Hops 3.5 IBU
0.50 oz Hallertauer [2.10%] (10 min) Hops 1.7 IBU
1 Pkgs Fermentis English Ale (#S-04) Yeast-Ale
I don't have any more chinook, warrior, or hallertauer hops, but I do have amarillo, cascade, centennial, palisades, sterling, and magnum. I was thinking about reducing the special B to 3%, but the added malt might be needed with the relatively high bitterness of the beer.
As far as grains, malts, and sugars on hand, I have aromatic, caramunich, light and amber DME's, and belgian dark candy syrup.
I also have US-05 yeast.
Any and all comments and concerns are appreciated.