dpipitone
Member
Greetings HBT crew. While this is my very first post, I have been getting some great info on here for a while now, and it has made getting started really enjoyable.
A good friend and experienced AG brewer has been nice enough to do a conversion of one of his Oatmeal Stout recipes using ProMash to Extract. The following recipe is for an extract / mini-mash approach on a full boil.
I was going to use DeathBrewers partial mash technique.
Since I am a beginner and I have not moved things off the stovetop just yet, I am wondering if you all might be able to make a few suggestions on the how I can adjust things to compensate for a shorter 2.5 3 gallon boil. Specifically, I think I need to replace the whole hops he has to some other type to still get me to 34 IBU.
...and anything else that looks like I might have to keep an eye out for.
Thanks in advance...and here is the recipe:
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13-C Stout, Oatmeal Stout
Min OG: 1.048
Max OG: 1.065
Min IBU: 25
Max IBU: 48
Min Clr: 22
Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.058
Plato: 14.30
Anticipated SRM: 40.9
Anticipated IBU: 34.1
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
33.3 3.00 lbs. Briess Dried Malt Extract - Gold America 1.046 8
5.6 0.50 lbs. CaraMunich 40 France 1.034 40
33.3 3.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Roasted Barley Great Britain 1.029 575
5.6 0.50 lbs. Chocolate Malt Great Britain 1.034 475
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 90L America 1.033 90
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Nugget Whole 12.00 34.1 90 min.
Yeast
-----
WLP 001
----------------------------------
Thanks everyone.
A good friend and experienced AG brewer has been nice enough to do a conversion of one of his Oatmeal Stout recipes using ProMash to Extract. The following recipe is for an extract / mini-mash approach on a full boil.
I was going to use DeathBrewers partial mash technique.
Since I am a beginner and I have not moved things off the stovetop just yet, I am wondering if you all might be able to make a few suggestions on the how I can adjust things to compensate for a shorter 2.5 3 gallon boil. Specifically, I think I need to replace the whole hops he has to some other type to still get me to 34 IBU.
...and anything else that looks like I might have to keep an eye out for.
Thanks in advance...and here is the recipe:
----------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048
Max OG: 1.065
Min IBU: 25
Max IBU: 48
Min Clr: 22
Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.058
Plato: 14.30
Anticipated SRM: 40.9
Anticipated IBU: 34.1
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
33.3 3.00 lbs. Briess Dried Malt Extract - Gold America 1.046 8
5.6 0.50 lbs. CaraMunich 40 France 1.034 40
33.3 3.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Roasted Barley Great Britain 1.029 575
5.6 0.50 lbs. Chocolate Malt Great Britain 1.034 475
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 90L America 1.033 90
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.60 oz. Nugget Whole 12.00 34.1 90 min.
Yeast
-----
WLP 001
----------------------------------
Thanks everyone.