mike_in_ak
Well-Known Member
mgr_stl said:Went to my LHBS today and picked up the following ingredients to make a 5 gallon batch of the Deception Cream Stout. Couldn't get everything exactly as listed on the first page of this thread, so I'd like to hear any input on how the changes to the recipe may impact the final product. Also, I've read through many of the 88 pages, but if anyone has suggestions that would result in the best final product possible I'm all ears. Planning on transferring from the 6.5 gallon primary carboy to a 5 gallon secondary carboy once the most vigorous fermentation is over. I'd like to age this several months (5 or so?) if you all agree that it would result in a better beer.
Any asterisked ingredient is different from the original extract recipe.
*3.0 lb Briess CBW Sparkling Amber Dry Extract [Recipe calls for 4.5 lb Amber Dry Extract - 53.76 %]
*3.0 lb Briess CBW Bavarian Wheat Dry Extract [Recipe calls for 1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %]
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
*0.50 lb Roasted Barley (300.0 SRM) - 5.97 % [My label reads "Muntons Roasted Barley, British, 500 L, unmalted", and I'm not sure if this is an exact match]
0.50 lb Lactose 5.97 % (Boil 10 min)
*0.75 oz Summit Hop Pellets - 16% alpha [Recipe calls for 0.75 oz German Magnum [13.40 % alpha] (60 min) - 27.0 IBU]
1.00 Whirlfloc Tablet (Boil 10 min)
*No Yeast Nutrient [Recipe calls for 1.00 tsp Yeast Nutrient (Boil 5 min)]
*Wyeast 1028 [Recipe used Wyeast 1450 PC]
Will likely be brewing some evening this week, and any advice would be appreciated. I'm especially curious how you guys think the change to the extract amounts will affect the recipe.
The thing you said about secondary doesn't make a whole lot of sense