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Old 12-29-2007, 01:31 PM   #1
JoSeR's Avatar
Sep 2007
Pensacola, FL
Posts: 87

I'm finally set up for AG and need to convert my stout recipe
I'm trying to figure out the constituents of the lme portion. I've been getting my lme from the homebrew den in Tallahassee

2lb dark lme
6lb amber lme
edit:had those backwards
On Tap :Apfelwein, ESB, Cranberry Oatmeal Stout, JAOM
Fermenting:Prickly Pear Mead, More Apfelwein

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Old 12-29-2007, 01:55 PM   #2
eriktlupus's Avatar
Jan 2007
Cereal City, USA
Posts: 2,618
Liked 13 Times on 11 Posts

using beersmith

10.5 # 2row
.5#chocolate malt
10.5 #row
.25# black patent
primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde

join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

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Old 12-29-2007, 03:35 PM   #3
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

Not sure that I'd use black patent in a stout (it's more of a porter thing). Roasted barley would be more appropriate. You could do something as simple as one of the following.

90% 2-row
10% roasted

I like to add flaked barley to mine for mouthfeel.

65% 2-row
25% flaked barley
10% roasted barley

Since you used amber LME however it probably had a fair bit of crystal malt I would think.

70% 2-row
10% crystal 60
10% flaked barley
10% roasted barley
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 12-29-2007, 05:19 PM   #4
Got Trub?
Apr 2007
Washington State
Posts: 1,538
Liked 10 Times on 8 Posts

This is the dry stout recipe that is straight out of Lewis' stout book - it is also Jamil's award winning recipe...

70.0 7.00 lbs. Pale Malt - English
20.0 2.00 lbs. Flaked Barley
10.0 1.00 lbs. Roasted Barley

I'm with Bradsul on the Black patent - save it for your porters


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