MetzgersBrauhaus
Member
Hey guys, long time lurker, first time poster.
I've got a couple beers under my belt so far (first, NB White House Honey Porter, turned out great; second, NB Saison de Noel still carbing), and am ready to get some of my own recipes going. I've come up with a couple, picking up inspiration from Palmer, and other folks online, but before I go out and buy a bunch of stuff and mess it all up, I figured I'd turn to you all and your experience.
Here's the two I've come up with, and am ready to spend the weekend putting together:
(Au Lait! Cream Coffee Stout)
3.15lbs Munich LME (60 min)
3.15lbs Gold LME (60 min)
0.5lbs Briess Caramel 60L (Mash 60 min @ 156˚
0.5lbs English Black Malt (Mash 60 min @ 156˚
0.5lbs Fawcett Oat Malt (Mash 60 min @ 156˚
0.5lbs English Chocolate Malt (Mash 60 min @ 156˚
1lb Lactose (15 min)
1oz Centennial Hops (60 min)
8oz Cold brewed coffee (at yeast pitch)
1pkg Wyeast 1098 (British Ale)
The tastybrew.com recipe calculator said it would turn out with these vitals (keeping in mind I had to make a couple subs to fit into their menus)
OG: 1.052
FG: 1.013
IBU: 60
ABV: 5.00%
SRM: 38
The IBUs seem REALLY high. But I'm wondering if that's an oddity from the calculator, or if I should be expecting a REALLY bitter, sweet stout. Also, I'm more-or-less mashing, instead of steeping, because of the oat malt. Is that necessary? Other thoughts?
Here's the second:
(Kekse Christmas Cookie Mild)
6lbs Maris Otter LME (60 min)
0.5lbs Belgian Special B (Mash 60 min @ 156˚
0.25lbs English Chocolate Malt (Mash 60 min @ 156˚
1.0lb Weyermann Carawheat (Mash 60 min @ 156˚
0.5lbs Flaked oats (roasted 30 min @ 350˚ (Mash 60 min @ 156˚
0.5lbs Flaked wheat (roasted 30 min @ 350˚ (Mash 60 min @ 156˚
1 cinnamon stick (5 min)
1oz East Kent Goldings (45 min)
1pkg Wyeast 1388 (Belgian Strong Ale)
Again, the tastybrew.com calcs for this one are:
OG: 1.052
FG: 1.013
IBU: 27
ABV: 5.00%
SRM: 47
This one I WILL be doing a partial mash on, since, as I understand, flaked oats MUST be mashed. But all guidance is helpful, especially since I'm working, essentially, with an all-extract brewhouse (that is, no mash tun).
Want to get these two rolling this weekend in anticipation of a Christmas shindig we have coming up in the middle of December.
I've got a couple beers under my belt so far (first, NB White House Honey Porter, turned out great; second, NB Saison de Noel still carbing), and am ready to get some of my own recipes going. I've come up with a couple, picking up inspiration from Palmer, and other folks online, but before I go out and buy a bunch of stuff and mess it all up, I figured I'd turn to you all and your experience.
Here's the two I've come up with, and am ready to spend the weekend putting together:
(Au Lait! Cream Coffee Stout)
3.15lbs Munich LME (60 min)
3.15lbs Gold LME (60 min)
0.5lbs Briess Caramel 60L (Mash 60 min @ 156˚
0.5lbs English Black Malt (Mash 60 min @ 156˚
0.5lbs Fawcett Oat Malt (Mash 60 min @ 156˚
0.5lbs English Chocolate Malt (Mash 60 min @ 156˚
1lb Lactose (15 min)
1oz Centennial Hops (60 min)
8oz Cold brewed coffee (at yeast pitch)
1pkg Wyeast 1098 (British Ale)
The tastybrew.com recipe calculator said it would turn out with these vitals (keeping in mind I had to make a couple subs to fit into their menus)
OG: 1.052
FG: 1.013
IBU: 60
ABV: 5.00%
SRM: 38
The IBUs seem REALLY high. But I'm wondering if that's an oddity from the calculator, or if I should be expecting a REALLY bitter, sweet stout. Also, I'm more-or-less mashing, instead of steeping, because of the oat malt. Is that necessary? Other thoughts?
Here's the second:
(Kekse Christmas Cookie Mild)
6lbs Maris Otter LME (60 min)
0.5lbs Belgian Special B (Mash 60 min @ 156˚
0.25lbs English Chocolate Malt (Mash 60 min @ 156˚
1.0lb Weyermann Carawheat (Mash 60 min @ 156˚
0.5lbs Flaked oats (roasted 30 min @ 350˚ (Mash 60 min @ 156˚
0.5lbs Flaked wheat (roasted 30 min @ 350˚ (Mash 60 min @ 156˚
1 cinnamon stick (5 min)
1oz East Kent Goldings (45 min)
1pkg Wyeast 1388 (Belgian Strong Ale)
Again, the tastybrew.com calcs for this one are:
OG: 1.052
FG: 1.013
IBU: 27
ABV: 5.00%
SRM: 47
This one I WILL be doing a partial mash on, since, as I understand, flaked oats MUST be mashed. But all guidance is helpful, especially since I'm working, essentially, with an all-extract brewhouse (that is, no mash tun).
Want to get these two rolling this weekend in anticipation of a Christmas shindig we have coming up in the middle of December.