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Old 05-09-2010, 03:14 AM   #1
RchanceN
Recipes 
 
Mar 2010
, NC
Posts: 70
Liked 1 Times on 1 Posts



I would greatly appreciate it if any of you more experienced brewers would look over these two recipes and let me know if anything looks off track.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Toasted Oat Stout
Brewer:
Asst Brewer:
Style: Oatmeal Stout
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.50 gal
Estimated OG: 1.058 SG
Estimated Color: 28.9 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 32.43 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 43.24 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.81 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.41 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.41 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.70 %
1.00 oz Progress [8.00 %] (60 min) Hops 24.1 IBU
1.00 oz Fuggles [4.00 %] (10 min) Hops 4.4 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.81 qt of water at 166.0 F 154.0 F


Notes:
------
Additional Instructions:
Toast 1lb oats in oven for 60min at 300F turning every 15min.



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oktoberfest
Brewer:
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.50 gal
Estimated OG: 1.054 SG
Estimated Color: 11.7 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pilsner Liquid Extract (3.5 SRM) Extract 35.48 %
3.00 lb Munich Malt (9.0 SRM) Grain 32.26 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 10.75 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 10.75 %
1.00 lb Vienna Malt (3.5 SRM) Grain 10.75 %
0.50 oz Tettnang [4.50 %] (60 min) Hops 7.2 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 15.3 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.4 IBU
1 Pkgs Oktoberfest Lager Blend (Wyeast Labs #2633Yeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.50 qt of water at 163.7 F 152.0 F



 
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Old 05-09-2010, 11:38 AM   #2
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


I don't see anything glaringly "off" with either of the recipes.

For the oatmeal stout: I would use light extract instead of dark and up the roasted barley to .5-.75 lbs (assuming the 300L is right). Dark DME is high in unfermentables, and who really knows what grain percentages they use to make it. Using light DME gives you more control and makes for an easier transition to all-grain if you ever want to.

For the Octoberfest: I might back down on the caramunich and go with another pound of Vienna instead of the pale. It is fine as is though.

Good luck on the two brews, let us know how they turn out.


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Old 05-09-2010, 01:40 PM   #3
RchanceN
Recipes 
 
Mar 2010
, NC
Posts: 70
Liked 1 Times on 1 Posts


Thanks again Oldsock! Do you read every post in this place? Since dark extract is higher in unfermentables, does that mean it will contribute more body than light extract would in addition to less ABV in the final product? If so, that's ok with me. My last (and first) oat stout was a little thin for my liking. That pale malt in the Oktoberfest looked funky to me too, but it was leftovers so...in it goes.

I would love to do all grain, but I'm limited by equipment right now. Full-time student again = broke. Thought about switching to 3 gallon batches so that I could though. Plus, I'd get to brew more for less money.

 
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Old 05-09-2010, 02:01 PM   #4
SumnerH
Recipes 
 
Feb 2009
Alexandria, VA, USA
Posts: 2,057
Liked 29 Times on 25 Posts


Quote:
Originally Posted by Oldsock View Post
I don't see anything glaringly "off" with either of the recipes.

For the oatmeal stout: I would use light extract instead of dark and up the roasted barley to .5-.75 lbs (assuming the 300L is right). Dark DME is high in unfermentables, and who really knows what grain percentages they use to make it. Using light DME gives you more control and makes for an easier transition to all-grain if you ever want to.
+1 on this. When I do PM, I always use light (or pilsen) extract and build up the rest of the flavor profile with grains. That way you know exactly what you're getting, and can convert easily to/from all-grain recipes.
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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Old 05-10-2010, 01:30 PM   #5
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Quote:
Originally Posted by RchanceN View Post
Thanks again Oldsock! Do you read every post in this place?

I would love to do all grain, but I'm limited by equipment right now. Full-time student again = broke. Thought about switching to 3 gallon batches so that I could though. Plus, I'd get to brew more for less money.
I try to “rescue” threads that are falling down toward the bottom of the page without a response, nothing worse than taking the time to post without getting a response.

Once you plunk down ~$150 bucks to go all-grain (cooler mash tun, big pot, wort chiller) the batches themselves are much cheaper. Smaller batches would be a nice way to start since you could keep boiling/chilling the way you are currently. It is more about time, all-grain will add at least 2.5 hours to your brewday.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
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Old 05-14-2010, 05:46 PM   #6
RchanceN
Recipes 
 
Mar 2010
, NC
Posts: 70
Liked 1 Times on 1 Posts


So I brewed the out stout on 5/11. I made some changes, this is what I ended up doing.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Toasted Oat Porter
Brewer:
Asst Brewer:
Style: Oatmeal Stout
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.50 gal
Estimated OG: 1.056 SG
Estimated Color: 32.5 SRM
Estimated IBU: 36.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 lb Dark Dry Extract (17.5 SRM) Dry Extract 27.03 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 43.24 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.81 %
0.75 lb Chocolate Malt (400.0 SRM) Grain 8.11 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.41 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.70 %
0.25 lb Smoked Malt (9.0 SRM) Grain 2.70 %
1.00 oz Progress [8.00 %] (60 min) Hops 24.6 IBU
1.00 oz Fuggles [4.00 %] (15 min) Hops 6.1 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 8.44 qt of water at 165.9 F 154.0 F


Notes:
------
Additional Instructions:
Toast 1lb oats in oven for 60min at 300F turning Q 15min.

Brew day went very well! I added 2.5lbs of DME instead of 3lbs based on my pre-boil gravity. OG into the primary was 1.062. Higher than expected, but according to Beer Smith my efficiency was 81%! Much better than my first two PMs thanks to a couple tweaks I made based on posts here. The wort smelled delicious and it's bubbling along in my now christened son of fermentation chiller. I'm pretty excited about this one.

Edit: Maybe I'll call this a toasted oat porter rather than a stout...




 
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