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Old 04-26-2012, 05:40 PM   #1
scurry64
 
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I am brewing this Sweet Stout this weekend. It's actually a Coffee Vanilla Stout, but since the flavorings will be added to the secondary, I did not add them to the recipe.

I usually use Brew Calculus to check my recipes. This time, for whatever reason, I also used Brewer's Friend. The differences between the two calculations is tremendous. Please take a look at the two screen shots and tell me what you think is going on here. There are drastic differences between the OG, FG, ABV, SRM and IBU.

Also, I am brewing a 2.75 gallon batch, but my grain bill (backing out the lactose) is over 7 lbs., which is necessary, according to Beer Calculus, to conform to a Sweet Stout style. Is there something wrong with either, or both, or these calculations?

Thanks
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Old 04-26-2012, 08:05 PM   #2
Malticulous
 
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The ppg of the Maris Otter is too low. The pearl is a little low too. I set them both to 38.
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Old 04-26-2012, 11:12 PM   #3
noodle23
 
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Quote:
Originally Posted by Malticulous View Post
The ppg of the Maris Otter is too low. The pearl is a little low too. I set them both to 38.
+1 on this. I think that the brewers friend has different parameter for marris and pale malts than Brew calculus.
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Old 04-26-2012, 11:14 PM   #4
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Also brewers friend might be using a different equipment setup than what Hopville assumes. and that could be causing issues. I had that problem when i started using beer smith
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Old 04-26-2012, 11:20 PM   #5
Malticulous
 
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Anyone can add ingredients on hopville. The ppg and SRM may be different than what you have (the same goes for any calculator.) You need a malt analysis for extract but you probably will never see one for the same malt and lot your using. The English pale malts I've used seemed to be over 80%.
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Old 05-03-2012, 01:39 PM   #6
scurry64
 
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I noticed that most brewers use roasted barley and flaked oats in their sweet stouts. The roasted barley adds a subtle coffee flavor.

Since I am making a coffee vanilla stout and adding cold-brewed coffee to the secondary, I did not use roasted barley. I also replaced the flaked oats with flaked barley.

Would anyone care to predict how my changes/substitution will affect the coffee flavor of this beer before the additions to the secondary?

I was planning to add 12 oz. of cold-brewed coffee. Should I add more since I did not use roasted barley, or do you.think the flaked barley will rectify the situation?

Thanks on advance for your input.

 
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Old 05-03-2012, 05:31 PM   #7
ylpaul2000
 
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Well generally stouts are characterized by the use of roasted barley. Without it it is really more of a porter. It may taste a bit thin because the toasted barley really adds that characteristic roast flavor that stouts have.

 
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Old 05-04-2012, 07:31 PM   #8
scurry64
 
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Well, it looks like I'm brewing a coffee vanilla porter instead of a stout. What the heck. It will still be beer. I'll try to make a stout eventually, but I want to move on to the Lazy Magnolia Southern Pecan Nut Brown Ale clone next.

Live and learn . . . and drink home brew beer!

 
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Old 05-05-2012, 12:58 AM   #9
ylpaul2000
 
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Ya man don't worry about it, it still sounds great regardless of what it is. Enjoy!

 
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Old 05-05-2012, 11:17 PM   #10
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Holy crap! I removed the lid from the primary bucket today (day 6) to check the SG. I immediately stuck my head in to get a good wiff. I ,,almost passed out. I can't describe the smell other than to say it was strong.

My eyes, nose and throat burned for about 20 minutes afterward. Is that common? Is it a function of the Burton's Ale yeast, or the grains, or a combination of the two?

By the way the SG was 1.040 so I think this one will be in the primary for quite a while.

 
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