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Old 11-01-2012, 03:18 PM   #1
J187
 
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So DrinkSurfer posted this a while ago in the recipe section. The thing I've noticed is, he says final gravity is 1.024. However, Beersmith AND Hopville calculus have it much much lower - 1.013 and 1.008 respectively. What's with the huge discrepancy? Am I missing something?


Recipe Type: Extract
Yeast: Windsor
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.024
IBU: ~17
Boiling Time (Minutes): 60
Color: ~35 SRM
Primary Fermentation (# of Days & Temp): 11 @ 70
Tasting Notes: Nearly opaque with a creamy tan head. Subtly sweet, toasted malts come through, crisp

M.O. Stout (Milk Oatmeal Stout)

Light Dry Malt Extract 4.5 lbs
Black Patent 8 oz
Chocolate Malt 12 oz
CARAPILS 8 oz
Lactose 1 lb
Oats, Flaked 1 lb
Fuggle Pellet Hops 1 oz (60 min)
Fuggle Pellet Hops - 1 oz (5 min)
Windsor Yeast
Irish Moss - 1 tsp

Steep oats for 15 minutes at 115 F.
Bring temp up to 155.
Steep grains and oats for 45 minutes.
Remove from heat.
Add malt extract.
Bring to boil.
Add bittering hops with 60 minutes remaining.
Add 1 tsp Irish Moss and 1 lb lactose at with 15 min remaining.
Add aroma hops with 5 minutes remaining.

 
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Old 11-01-2012, 03:38 PM   #2
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Does the software recognize that lactose doesn't ferment? I think that will add .007 or so points. 1.024 is a pretty high fg.

 
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Old 11-01-2012, 03:44 PM   #3
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Yea, removing one pound of lactose only lowers the FG by 2 points, so in hopville from 1.013-1.011. Maybe the posted recipe is completely off, or maybe beersmith and hopville have really high fermentability of lactose.

 
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Old 11-01-2012, 03:45 PM   #4
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Unfortunately the recipe poster has been on in weeks.

 
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Old 11-01-2012, 03:47 PM   #5
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hmm...There is only 4.5# of fermentable grain in the recipe so the 50% attenuation might be correct. I also see no reason to steep the flaked oats. Check some other sweet stout recipes in the recipe section and compare.

Jamil's calls for 7.2# of extract with 1# of lactose; OG 1.060, FG 1.023 for 6 gallons.
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Old 11-01-2012, 04:02 PM   #6
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Quote:
Originally Posted by helibrewer View Post
hmm...There is only 4.5# of fermentable grain in the recipe so the 50% attenuation might be correct. I also see no reason to steep the flaked oats. Check some other sweet stout recipes in the recipe section and compare.

Jamil's calls for 7.2# of extract with 1# of lactose; OG 1.060, FG 1.023 for 6 gallons.
Interesting that both softwares show it with similar attenuation.

Steeping the oats is obviously a controversial subject, but haven't brewed that way in the past, I absolutely trust those they say that although it doesn't convert, it definitely adds mouthfeel.

I'm fascinated by this. If crafted this recipe from scratch in beersmith and was expecting 1.009 and got 1.024, it would be awful.

 
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Old 11-01-2012, 04:15 PM   #7
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When I put this recipe into brewersassistant.com at 5.5 gallons it gives OG = 1.055, FG = 1.026 So I would say the other programs are not handling the lactose correctly.
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Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger

 
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Old 11-01-2012, 04:19 PM   #8
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Quote:
Originally Posted by helibrewer View Post
When I put this recipe into brewersassistant.com at 5.5 gallons it gives OG = 1.055, FG = 1.026 So I would say the other programs are not handling the lactose correctly.
Aha. Good find! How interesting and upsetting this is!!!

 
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Old 11-01-2012, 04:24 PM   #9
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Heli- I just found a post on beersmith's forum where someone is asking the same exact question about Jamil's recipe you alluded to. It's been up for two months, been read 79 times, and never answered. This software is clearly REALLY off with it's expected fermentability of milk sugar - it seems like an easy fix.

 
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Old 11-01-2012, 04:31 PM   #10
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Quote:
Originally Posted by J187 View Post
Aha. Good find! How interesting and upsetting this is!!!
Yes, I just created a recipe in BeerSmith using 100% lactose and it showed that the Lactose would fully ferment to an FG of 0.989....definitely a bug in BeerSmith!!!
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Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger

 
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