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Old 08-04-2008, 07:12 PM   #1
Jul 2008
Central Illinois
Posts: 63
Liked 1 Times on 1 Posts

I am set to brew my first beer, 3 gal carboy


3.3 lbs Amber Malt, Liquid Extract (equivalent to 2.67 lbs dry)
2.0 lbs Amber Malt, Dry Extract


16 oz Crystal Malt (120L)
13 oz Mixture:
8 oz crystal malt (60L)
4 oz Chocolate
1 oz roasted barley

I don't want to make a stout for my first beer, but as I don't have the PPG of ANY of my ingredients I won't know how strong or dark the beer will be untill after I take the OG.

I am looking to make something in the range of 150 OG

Any suggestions on which to use?

Oh, yeah I have oatmeal as well, so if I end up making a stout I could add that...

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Old 08-04-2008, 11:21 PM   #2
Sep 2007
Posts: 635
Liked 12 Times on 5 Posts

Have you tried messing around with some brewing software? It will help you understand what does what in a beer and it's just fun. Promash, Beersmith and Beertools are the most popular.

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Old 08-05-2008, 02:00 PM   #3
The Blow Leprechaun
Jun 2008
Rockville, MD
Posts: 601
Liked 5 Times on 5 Posts

A Bock is a lager, so if you can't lager you're probably best off looking at something else for your first brew - it's nice to get what you're looking for in your first one and faking a lager with an ale yeast isn't always reliably like the goal (although it usually will taste just fine).

You mentioned caramel in the name of the thread, Saranac makes a caramel porter that I think is quite tasty, although fairly sweet. I haven't tried to clone it, but my guess is that it's pretty much just a simple brown porter with a hefty dose of caramel in it.

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Old 08-05-2008, 02:49 PM   #4
Ryan_PA's Avatar
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts

You really should try some brewing software.

That said, brew what you want. If it were me, I would get some Munich extract (I think they make it) and use that in place of the amber. I would also go with the Alt yeast strain or the Fermentis W-23 strain as both give lager characteristics at ale temps. Just make some effort to control fermenting temps. Read up on the wet towel and fan approach. Personally, I think a bock base with a caramel accent could taste quite nice.

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