Need Recipe Help - O' Flannagain Standard Stout

Hi guys,
I'm getting ready to try my second batch. I'd like to give the "O Flannagain Standard Stout" a try. It looks delicious! Thanks for sharing the recipe Flannagain!

I'm still very unsure on terms & procedures. If its possible could someone explain this recipe a bit better to me as I am a bit unsure.

https://www.homebrewtalk.com/showthread.php?t=41072
O' Flannagain Standard

Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

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I'm very unsure on what I need to be doing with this. I would have asked this in Flannagain's thread, but I don't want to take his thread over with all the questions I have.

Is this anywhere close?

1. Do I steep just the barley? Roasted & Flaked?
2. Boil the malt, hops, cara-pils/dextrine for 60 minutes
3. Cool wort
4. Put into fermenter
5. Pitch Yeast
6. Once Primary is complete siphon into bucket with priming sugar
7. Siphon from bucket w/ priming sugar into bottles
8. Sit back and wait
9. Crack open one of those bad boys

I'm sorry for all the questions. I hope one of you can write me up some directions. I'm trying my hardest to learn here fellas, and I hope I can do you proud.

Nope, not even close. That is an all-grain recipe. You would need to figure out how to convert it to Extract to do what you are describing.

Reno Homebrewer said:

Nope, not even close. That is an all-grain recipe. You would need to figure out how to convert it to Extract to do what you are describing.

Click to expand...

+1

We're assuming here that you didn't go gung-ho from the get-go and start brewing all-grain for your first batch. 99.99% of people brew extract at first and sometime down the road they switch to Partial Mash or go straight to All Grain. Look for extract recipes and the steps should all make sense.

Oregon-
I tried to convert this to an extract recipe for you... It should be close, but I can't swear it will be exact. This is the first time I've tried to convert an AG to Extract. Some of the more experienced folks may be able to refine this more.

Yeast: WLP004 Irish Ale
5.00lb Light DME (7.5 SRM) Extract
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain
0.75 lb Roasted Barley (300.0 SRM) Grain
0.50 lb Chocolate Malt (350.0 SRM) Grain
1.00 oz Goldings, East Kent [5.00 %] (45 min) Hops 17.2 IBU

OG 1.052
FG 1.013
ABV 5.0%

Steep your grains for 20 minutes at 155F. Remove grains. Bring to boil and add half your DME. Start timing. Add hops 15minutes into your 60 minute boil. With about 10 minutes remaining add the rest of the DME. Finish boil, cool wort, put in fermenter, add yeast, cover, wait... You know how the rest of this goes.

Good luck with the brew. It should be tasty.

Terje

Just did an extract version of this. Its rollin' in my closet as we speak!! Hope it turns out good (my 2nd brew). Here's what I did.....


Original Gravity: 1.051 (1.050 - 1.075)
Terminal Gravity: 1.013 (1.010 - 1.022)
Color: 27.41 (30.0 - 40.0)
Alcohol: 5.01% (5.0% - 7.0%)
Bitterness: 33.7 (35.0 - 75.0)

Ingredients:
4.5 lb Dry Light Extract
12.0 oz Roasted Barley
8.0 oz American Chocolate Malt
2.0 oz American Black Patent
2 oz Fuggle (4.5%) - added during boil, boiled 60.0 min
4.0 oz Malto Dextrin
1.0 ea WYeast 1084 Irish Ale

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