First non-kit brew

[Proofman]

I’m preparing for my first brew from a recipe. I saved the recipes suggested by Jadedog and yooper chick but I decided to go with a Nut Brown recipe I got from BYO website for this batch. One thing I noticed was the willamette hops specified in the recipe have a higher AA rating than the ones currently available from Morebeer. Does this mean I need to recalculate my hop amounts to get the correct level of IBUs. This is no problem for me since the kits I have done so far I have modified the hop additions to increase IBU’s. I just want to make sure I’m heading in the right direction.

Also, it calls for 1 lb. of dextrin malt. I could not find it on the morebeer website. Any suggestions?

 

[TheJadedDog]

Not sure about the dextrin malt but you are correct about the hops. You will need to recalculate based on AA% and the volume of your boil.

 

[Proofman]

I did find maltodextrin on the websites of several homebrew suppliers. Is it safe to assume it is the same as dextrin mat?

 

[brewt00l]

dextrin malt = carapils

http://morebeer.com/product.html?product_id=17131

 

[Pumbaa]

I did find maltodextrin on the websites of several homebrew suppliers. Is it safe to assume it is the same as dextrin mat?

yeah it's the same
maltodextrin = dextrin malt = carapils

 

[Proofman]

Thanks, for the heads up Jadedog, brewt00l, and Pumbaa. I did some figurin’ to see how much hops to add. I didn’t use any software, just info from Palmer’s book, a calculator, pencil, my noggin and an Avery IPA. First, here is the recipe:

TableRock Nut Brown Ale
(5 gallon/19 liter, extract with grains)
OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients
6 lbs. (2.7 kg) Briess light extract syrup
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) Carastan malt
6 oz. (168 g) brown malt
4 oz. (112 g) crystal malt (120 °L)
2 oz. (56 g) black patent malt
2 oz. (56 g) chocolate malt
5.8 AAU Willamette hops (bittering hop)
(1.0 oz. (28 g) of 5.8% alpha acid)
1 tsp. Irish moss
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar (for priming)

Changes: I’m using Morebeer’s English light LME instead and I’m doing it with a 2.5 gallon boil stead of 3 gallon.

I calculated an extract yield of 45pts/lb/gal based on OG, total volume, and lbs of extract. This seems like a high yield. Also I’m not using Briess. How do I factor that in figuring extract yield? I know this can only be qualitative w/o getting the extract yield for my specific extract.

From this my boil gravity comes to 1.108. Using this to get my utilization figure and rearranging the IBU formula to solve for oz. of hops I get 2.25 oz of 3.9% Willamette.

IBU x Volume/ aa% x U x 75 = oz of hops.

Is this a sound approach?