Converting an extract recipe to PM

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adx

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I have an Amber recipe that I love. It started out life a kit, went through some tweaks and now I'm working on making it a PM. Here is the original recipe:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.00 gal
Estimated OG: 1.053 SG
Estimated Color: 15.7 SRM
Estimated IBU: 22.1 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 12.50 %
6.00 lb Amber Liquid Extract (12.5 SRM) Extract 75.00 %
0.50 lb Munich Malt (9.0 SRM) Grain 6.25 %
0.38 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.69 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.56 %
0.50 oz Chinook [11.50 %] (60 min) Hops 18.3 IBU
1.00 oz Williamette [4.50 %] (15 min) Hops 3.8 IBU
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale

Now here was my first try at my PM conversion:

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.74 gal
Estimated OG: 1.054 SG
Estimated Color: 12.1 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Golden Dry Extract (4.0 SRM) [15 min] Dry Extract 38.96 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 25.97 %
0.50 lb Munich Malt (9.0 SRM) Grain 12.99 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.49 %
0.20 lb Roasted Barley (300.0 SRM) Grain 2.60 %
0.50 oz Nugget [12.00 %] (60 min) Hops 24.8 IBU
1.00 oz Williamette [4.50 %] (15 min) Hops 5.0 IBU
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.70 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 5.87 qt of water at 166.0 F 154.0 F

I found that the PM was missing the body and the roasted flavor that was in the original recipe. I think the flavor is a bit off because I forgot to account for what is in the Amber extract. It is made with Pale malt, 60L and Munich. So I think I should add another .5 lb of Munich and at least .5lb 60L. Also, would another oz of Roasted be much of a problem?

For the mouthfeel I was thinking of adding in .5 lb of Carapils. I've never used carapils in a recipe I've designed before so I'm not sure of what the exact ammount. Any pointers?

I know I changed the hops. Not only is Chinook next to impossible to find, but I find them a bit harsh. I actually like the change to Nugget. So at least there was one positive chage in all this.
 
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