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BeerTools Discussion Forum • View topic - Recipe Help!

Recipe Help!

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Recipe Help!

Postby lgtg » Thu Mar 29, 2007 2:04 pm

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Postby slothrob » Thu Mar 29, 2007 5:43 pm

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No Takers??

Postby lgtg » Thu Mar 29, 2007 5:43 pm

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Postby slothrob » Thu Mar 29, 2007 5:50 pm

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Postby slothrob » Thu Mar 29, 2007 6:43 pm

Last edited by slothrob on Thu Mar 29, 2007 6:55 pm, edited 1 time in total.
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Oatmeal stout extract to partial mash

Postby slothrob » Thu Mar 29, 2007 6:48 pm




Image





















[size=84]4 oz Crystal Malt 90
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I'm sorry slothrob....!

Postby lgtg » Thu Mar 29, 2007 9:16 pm

I was running around tonight. You were correct in assuming 0.5lb oats. I might be inclined to use 0.75lb but I will just sit back and review your findings. I can't thank you enough man. I will follow up after reading....
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65% is what I messed around with when trying Beer Smith

Postby lgtg » Thu Mar 29, 2007 9:23 pm

Looks like Beer Tools does a fine job. I can't thank you enough for your trouble slothrob, yoodaman! I was getting some anxiety over this, seeing what you've done will give me some research to look at and break it down. I really, really appreciate it.

I'll keep you posted on the progress. I bottled a case of German hefe tonight. Looked pretty close to the SRM and smelled pretty close to the profile. Spent time drinking them in Germany, my primary of sorts while there.
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Boil off rate

Postby lgtg » Thu Mar 29, 2007 9:31 pm

do you think (based on your experience) that a 1 gallon boil off is typical?
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Postby slothrob » Fri Mar 30, 2007 9:09 am

My weakness when in Germany is a good German Pils, like Jever, but I've been known to put back more than my share of a nice Hefe. I made a similar Oatmeal Stout last year, also a partial mash, that came out excellent, so you should be happy with this next one, too. My calculations indicate that it will end a little sweet due to the higher gravity, but not far off for the style. What yeast are you using? This will partly dictate how sweet it finishes, among other things.

You should be able to go to 0.75# Oatmeal with no problem. Be sure to use Flaked Oats or Quick Oatmeal, the long cooking Oatmeal requires a more complicated technique called a Cereal Mash.

I get about 1 gallon boil-off from my 5 gallon pot on my kitchen stove (maybe a little more depending on how long the hot break takes to settle before I start the 60' timer) and closer to 1.5 gallon boil-off from my 8 gallon pot on the turkey frier propane outside.

You might be able to figure your boil-off if you know how much you started with for your Hefe and how much water you needed to add to get to 5 gal.
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Postby lgtg » Fri Mar 30, 2007 12:43 pm

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Postby slothrob » Fri Mar 30, 2007 1:46 pm

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Postby BillyBock » Sun Apr 01, 2007 9:52 am

lgtg, here's a few thoughts for your consideration:

1) Not all LME is created equal. Some brands are more dextrinous than others (Laaglander for example is 50% fermentable) that'll leave your beer with a higher final gravity, lowering your hop balance and your ABV.

2) Not sure how dark your LME is, but odds are it was made with some roasted grains. Since it looks like you have plenty of roasted steeping grains as it is, this may also make it roastier than intended. I'd consider replacing your dark LME with plain LME.

3) I typically use about 1# of roasted grains in a stout recipe when making a 5 gal batch--yours has roughly the same amount in half the batch size. Have you tried this recipe before? This amount may be overpowering. But then again, homebrewing is about experimenting with new things. I'd be curious to see how your taste buds like it.

Hope this helps.

v/r
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Postby lgtg » Sun Apr 01, 2007 7:46 pm

[quote="BillyBock"]lgtg, here's a few thoughts for your consideration:

1) Not all LME is created equal. Some brands are more dextrinous than others (Laaglander for example is 50% fermentable) that'll leave your beer with a higher final gravity, lowering your hop balance and your ABV.

2) Not sure how dark your LME is, but odds are it was made with some roasted grains. Since it looks like you have plenty of roasted steeping grains as it is, this may also make it roastier than intended. I'd consider replacing your dark LME with plain LME.

3) I typically use about 1# of roasted grains in a stout recipe when making a 5 gal batch--yours has roughly the same amount in half the batch size. Have you tried this recipe before? This amount may be overpowering. But then again, homebrewing is about experimenting with new things. I'd be curious to see how your taste buds like it.

Hope this helps.

v/r
Bill[/quote]

Hey Bill, I've brewed this recipe before but it did not utilize any 2-row or flaked oats (these are my tweaks) The recipe was designed by the brewmaster of the LHBS. The LME is Briesse and is indeed dark. Since the specialty grains are set (the LHBS is almost three hours from my home and my daughter brought it down for me) the variables are the amount of LME and the amount of 2-row that I recently acquired.

slothrob suggested 2.5# of the LME, I've been thinking about it and it may be difficult to achieve that without any measuring equipment. I can eyeball it at best. It would seem easier to me to just split the container in half and go with that. I'll use the 2# 2row base malt, half LME container and the rest of the recipe. The taste is high roast, coffee like and had some black licorice notes. I love robust, potent and full tasting beer. Thanks for your input and I'll continue to "dabble".

Larry
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Postby BillyBock » Mon Apr 02, 2007 7:20 pm

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