will this ferment properly

[irishrover32]

this is a recipe iv devised with a heck load of dark malts for a massive flavour but im worried if there will be enough fermentable sugars, beer smith is saying i should finish at 1.017, how accurate is this. im also gonna steep the choclate and carafa after the mash becuase of my local water favours this method, should i steep the crystal 60 and brown malt aswell or will they be ok in the mash?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hanged, Drawn And Portered 2 finalised
Brewer: Scott Maher
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.92 gal
Post Boil Volume: 4.73 gal
Batch Size (fermenter): 3.70 gal
Bottling Volume: 2.91 gal
Estimated OG: 1.070 SG
Estimated Color: 62.5 SRM
Estimated IBU: 26.3 IBUs
Brewhouse Efficiency: 67.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 0.4 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 47.0 %
1 lbs 6.2 oz Caramel/Crystal Malt - 60L (73.6 SRM) Grain 2 13.0 %
1 lbs 1.1 oz Brown Malt (70.0 SRM) Grain 3 10.0 %
1 lbs 1.1 oz Chocolate Malt (538.1 SRM) Grain 4 10.0 %
1 lbs 1.1 oz Oats, Flaked (1.0 SRM) Grain 5 10.0 %
8.5 oz Carafa III (609.1 SRM) Grain 6 5.0 %
8.6 oz Wheat Malt, Ger (2.0 SRM) Grain 7 5.0 %
60.00 g Styrian Goldings [3.60 %] - Boil 60.0 mi Hop 8 26.3 IBUs
0.42 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 10 lbs 11.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 25.36 l of water at 72.3 C 68.0 C 75 min
Mash Out Add 0.00 l of water and heat to 76.0 C 76.0 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------
add 4.5oz of lactose at 5 min

 

[MalFet]

There's enough in there to convert everything, if that's what you're asking. Whether there's enough basemalt versus specialty malt, on the other hand, is ultimately a subjective question. It's not something I'd brew to be honest, but it will indeed be beer. I wouldn't trust the FG predictions.

I would probably mash the c60 and brown malt, though you could certainly steep it too.

 

[BlackGoat]

As mentioned above, technically speaking it should all convert. You do have a whole lot of adjunct/specialty grains though.

 

[Johnnyhitch1]

On darker beers i mash thin to keep the PH in range. I also always double mill base malt and mash in with this amount, then fold in single milled specialty/roast malts after ~5minutes.

 

[BigFloyd]

One thing I learned the hard way as a beginning brewer: when it comes to dark roasted malts, a little bit goes a long way.

I doubt that you're going to be all that happy when you taste this.

 

[CA_Mouse]

I tend to agree that there is too much dark malt. This will be very bitter and possibly acrid. Yes, it will make beer, but I don't think you will like it.

 

[GASoline71]

Hope you like the taste of burnt coffee...

Gary

 

[irishrover32]

I should have mention the ccarafa is dehusked. Wat recommendations would you lads make to improve this recipe?

 

[MalFet]

If you're looking for a big honking stout, consider starting with an established recipe and tweaking from there. As a (very general) rule of thumb, if your specialty malts start going above 20%, it will be increasingly difficult to produce a drinkable beer.

I've made this before and quite liked it:
https://www.homebrewtalk.com/f68/ru...ompetition-category-winner-238807/index7.html

You might consider raising your bitterness a bit too. With all that thick&sweet, you'd do well with a bit more balance.