Hi I just did the percentage as BM said to but for some reason on Beer Smith my SRM is more Brown and it is 17. Wondering any help would be greatly appreciated also brewing this recipe this weekend so faster the reply the more I would appreciate it.
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BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Ode To Arthur (Guiness Clone)
Brewer: Adam Korby
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 21.7 SRM
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 68.42 %
2.25 lb Barley, Flaked (1.7 SRM) Grain 23.68 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.89 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.6 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 9.50 lb
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My Mash
Step Time Name Description Step Temp
150 min Mash In Add 16.00 qt of water at 159.5 F 151.0 F
10 min Mash Out Add 16.00 qt of water at 186.8 F 168.0 F
Notes:
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First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref.
Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout
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