How to read recipes?

[monkeyevil]

So I've done three extract kits, and I'd like to move on to partials sourcing my own better quality ingredients.

When I look at a recipe like this for an extract, how do I know timing and order of these additions? What if i wanted to turn this into a partial?

Thanks!

Cream Stout

10 oz. US 60°L Crystal Malt
8 oz. US Chocolate Malt
6 oz. British Roasted Barley

4.5 lb. Muntons Light DME
1 lb. Muntons Wheat DME
1 lb. Malto Dextrin
1 oz. East Kent Goldings @ 5% AA (5 HBU)
½ oz. Fuggles @ 4.9% AA (2.4 HBU)

¼ oz. East Kent Goldings
1 tsp Irish Moss

WLP002 English Ale Yeast (Wyeast 1968 London ESB), or
WLP011 European Ale Yeast (Wyeast 1338 European Ale)

 

[benbradford]

not a very well written recipe, but her is what i get from the spaces and other bits of info:

Steep at 154 for 15 minutes in grain bag in water that is going to be used for boil:
10 oz. US 60°L Crystal Malt
8 oz. US Chocolate Malt
6 oz. British Roasted Barley



60 minutes(beginning of boil)
4.5 lb. Muntons Light DME
1 lb. Muntons Wheat DME
1 lb. Malto Dextrin
1 oz. East Kent Goldings @ 5% AA (5 HBU)
½ oz. Fuggles @ 4.9% AA (2.4 HBU)

and then at 15:
¼ oz. East Kent Goldings(usually add moss at 15 so I am assuming 15 for this too!)
1 tsp Irish Moss

and of course yeast after chilling down to less than 80 degrees ferenheit, but 65 is better.

where did this recipe come from? because that last hop addition is kind of vague...


I kind of spaced that grain if my first interpretation of this recipe

 

[monkeyevil]

where did this recipe come from? because that last hop addition is kind of vague...

It's a "Sam Adams" clone I found searching on here. I left that part out because it honestly likely has nothing to do with Sam Adams Cream Stout in ingredient or profile

 

[benbradford]

pm the original poster about the recipe if you are not clear...

 

[cervezarara]

I think the top three items need to be steeped at 150-165*F for 15-30 minutes. These are specialty grains. Do this in a separate pot while you're bringing your main pot to a boil. I usually steep in a grain bag, and remove the bag and squeeze (subject to debate) to remove as much steeping liquid as posible. You can rinse the grains with 170*F water, also, but try to avoid much higher temperature to avoid tannin extraction from the grain husks.

Add the steeping liquid to the heated water in the brew kettle and begin the boil. Add DME and first two hops. Start timing for 60 minutes. The Irish moss and last hop addition are usually done with 10 to 15 minutes left in the boil. That's my guess, anyway.

 

[RM-MN]

To be blunt, you cannot turn this into a partial mash because your specialty grains have been kilned too much to have any potential to mash. Even adding a base grain cannot extract any sugars from these. You would still get only the color and flavor from them.