Okay. Have a few extract brews under my belt, and one previous partial mash. Upgraded a few things ( got a bigger BK and wort chiller ), so I can now do a full boil.
Working on building a cooler MLT, so moving to all grain soon, but for now, still wanting to change only a few things each time, so this is still a partial mash. ( I also want to actually calculate my brewhouse efficiency, which I haven't done yet ).
It's based on an Oatmeal Stout PM recipe here, but modified a bit to fit ingredients that I have, plus some I know that my LHBS carries.
Looking for feedback on whether I'm setting up any bad grain combos, with too much of the darker grain, not enough base malt, etc. BeerTools shows it to be inside the BJCP guidelines, but there's obviously lots of other X factors that a program can't tell me and I don't have enough experience on my own yet.
Here's the recipe:
2 lb Two Row Pale
1 lb Oat Flakes
1 lb Crystal 60
1 lb Dark Chocolate Malt
0.6 lb Roasted Barley
30 min @ 154, then dunk sparged
Mixed with 3.0 lb of Muntons Light DME
Add water to make 6.25 gallons to start the boil
1.5 oz East Kent Goldings 60 min
0.5 oz East Kent Goldings 15 min
Wyeast Irish Ale XL (1084)
Primary @ 63F for 2-3 weeks, the bottle condition for as long as I can hold off.
BeerTools comes up with:
OG - 1.054
FG - 1.013
Color - 31.5 SRM
ABV - 5.3%
IBU - 32.5
Realize it's nothing terribly outrageous, just looking for any insight like "way too much roasted barley" or suggestions on other grain to add/replace in the recipe.