KettleCorn
Well-Known Member
Ok. I am trying to piece together a translation of a clone an "Extract with Specialty Grains" recipe of the Rogue Hazelnut Brown Ale. I need some help with the translation.
I found this:
From BYO Clones:
5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7
1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz CrystalMalt (75)
5.6 oz CrystalMalt (120)
3.8 oz Pale Chocolate Malt
7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss
Here is my translation to match to my LHBS and also to plug into BeerSmith freindly inputs:
1.75 lbs Dark LME (for the Coopers Light DME) - thoughts?
3.3 lbs. Dark LME (for the Coopers Light LME (late addition)) - thoughts?
9.0 oz Brown Malt 65 SRM (for the Hugh Baird Brown Malt) - thoughts?
1.5 lbs Munich 9.0SRM (for the Munich) - easy translation here
5.6 oz Crystal malt 20 (for the 15) - easy translation here
1lb 3 oz CrystalMalt 80 (for the 75) - easy translation here
5.6 oz CrystalMalt 120 - easy translation here
3.8 oz Chocolate Malt 350SRM (for the Pale Chocolate Malt) - easy translation here
1.5 oz = 7.8 AAUs Perle Hops (60 Min) - This is close rounded up
1.0 oz = 1.75 AAUs Saaz Hope (30 MIn) - this is close rounded up
1 tsp Irish Moss - hmm what is this for?
WLP001 I'll get this one instead of the Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring any thoughts where to I get this?/)
I understand all the details below here
Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add waterto make 3 Gal stir in DME and boil
Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min
Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.
With the substitions above I get a beersmith reading of:
5GAL/ Partial Mash
OG=1.058 FG=1.014
IBUs=28 SRM=27 ABV=6.1
Pretty close, but made me ask the substition / translation questions above.
Thanks!!!!
I found this:
From BYO Clones:
5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7
1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz CrystalMalt (75)
5.6 oz CrystalMalt (120)
3.8 oz Pale Chocolate Malt
7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss
Here is my translation to match to my LHBS and also to plug into BeerSmith freindly inputs:
1.75 lbs Dark LME (for the Coopers Light DME) - thoughts?
3.3 lbs. Dark LME (for the Coopers Light LME (late addition)) - thoughts?
9.0 oz Brown Malt 65 SRM (for the Hugh Baird Brown Malt) - thoughts?
1.5 lbs Munich 9.0SRM (for the Munich) - easy translation here
5.6 oz Crystal malt 20 (for the 15) - easy translation here
1lb 3 oz CrystalMalt 80 (for the 75) - easy translation here
5.6 oz CrystalMalt 120 - easy translation here
3.8 oz Chocolate Malt 350SRM (for the Pale Chocolate Malt) - easy translation here
1.5 oz = 7.8 AAUs Perle Hops (60 Min) - This is close rounded up
1.0 oz = 1.75 AAUs Saaz Hope (30 MIn) - this is close rounded up
1 tsp Irish Moss - hmm what is this for?
WLP001 I'll get this one instead of the Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring any thoughts where to I get this?/)
I understand all the details below here
Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add waterto make 3 Gal stir in DME and boil
Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min
Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.
With the substitions above I get a beersmith reading of:
5GAL/ Partial Mash
OG=1.058 FG=1.014
IBUs=28 SRM=27 ABV=6.1
Pretty close, but made me ask the substition / translation questions above.
Thanks!!!!