Originally Posted by bt_overdrive
I really like this recipe but I am new to brewing and don't have the equipment yet to do an all grain batch. I did put this recipe into Brew Smith and had it convert it to a partial mash. Here is what it came up with:
Recipe Type: Partial Mash
Yeast: Wyeast 1335
Yeast Starter: Yes
Batch Size (Gallons): 5.0
Estimated Original Gravity: 1.055
Estimated Final Gravity: 1.015
Estimated IBU: 35.6
Boiling Time (Minutes): 60
Estimated Color: 29.6
1 lbs 6.0 oz Pale Malt, Maris Otter
12.0 oz Oats, Flaked
10.0 oz Chocolate Malt
9.0 oz Victory Malt
7.0 oz Caramel/Crystal Malt - 60L
7.0 oz Roasted Barley
6.0 oz Barley, Flaked
1 lbs Light Dry Extract
3 lbs 4.8 oz Pale Liquid Extract
2.50 oz Willamette
Still Mash at 156 but for only 45 minutes since I'm only have a 4 gallon kettle and mash with 5.7 qts of water.
I substituted Roasted Barley in place of the Black Barley as my LHBS does not carry Black Barley. I want to brew this this coming weekend so it will be kegged and ready for our holiday party on December 1st. Kind of a tight timeline, but based on what I have read here, it should be fine.
Roasted barley isn't a sub for black barley, but it might work.
I would keep the grains the same, though, as I can't imagine why the oats would be reduced to keep the beer the same. I'd keep the oats at a pound, for sure, for an oatmeal stout.
More like this:
1 lbs Oats, Flaked (1.0 SRM) Grain 9.09 %
12.0 oz Victory Malt (25.0 SRM) Grain 6.82 %
10.0 oz Chocolate malt (pale) (200.0 SRM) Grain 5.68 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.55 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 1.14 %
2-4 pounds base malt (as much as you can fit)
Mash for 90 minutes, and don't go down to 45 minutes! You want to convert the oats. I would NOT sub the chocolate malt for pale chocolate malt. It makes a big difference- the pale chocolate is important.
I'd use 4 pounds of base malt, with the specialty grains, and use 1.5 quarts of water per pound in the mash, so for 8 pounds you'd need 12 quarts of mash water.
2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU
I wouldn't increase the bittering hops, so I don't know why the recipe you have has 2.5 ounces in it.
Add 2 pounds of light DME at flame out if you used 4 pounds of base malt (marris otter) in the mash.
That should be really close.