First time recipe maker

[Undergradbrewin]

:eek: Here is my first shot and designing a recipe. I'm going for an oatmeal stout but style regulations isnt super important, I'm really just hoping to brew a real chewy-full bodied delicous malty glass of goodness. Forgive me if I post the recipe incorrectly.

Partial boil: 2.5 gallons // Batch size: 5 gallons
Brewing type: Extract

Amount, type
6lb Munich malt extract
3lb Dark dry malt extract
2lb oats, flaked
1.5 oz, Liberty @60 minutes.

Wyeast 1338 European Ale -Really liked the sound of this descriptoin, any body use this?
Estimated OG: 1.070 FG: 1.018 ABV% 6.9 -14.1 IBU // SRM 12

-A few things that are bothering me/ have questions about. since this is the fly by the seat of your pants recipe builder where I just was throwing some things together I've seen a lot I'm bound to make plenty of mistake.
First: Not sure what yeast to settle on, or what has been used before. Honestly I'm not sure what to expect from my yeast for this style of beer. What is with the hop timings? I'm partial to liberty beucase its one hop (so far) I've sampled and actually didnt mind too much. How should I adjust the timing for my beer? I want to keep the IBU low and the dryness away from this stout. Lastly, I'm not to satisfied with the color. I do my shopping through the Northernbrewer shop near me, so I know they'll have things to help me. But currently floating around on the recipe calculators I cannot seem to find what I am looking for. I'd really like to make a black/opaque color and throw a little roasted flavor ontop of the (hopfully) smooth/silky-ness beer designed above. Grain suggestions for steeping?
Thanks for all of the help! Its awesome having this as a resourse, as I find its more helpful/thorough than any one (long, dry, boring) internet posting that I've been stumbling upon. I figured, just amke one and have it adjusted will make for some good learning!

[Jaimez]

:eek: Here is my first shot and designing a recipe. I'm going for an oatmeal stout but style regulations isnt super important, I'm really just hoping to brew a real chewy-full bodied delicous malty glass of goodness. Forgive me if I post the recipe incorrectly.

Partial boil: 2.5 gallons // Batch size: 5 gallons
Brewing type: Extract

Amount, type
6lb Munich malt extract
3lb Dark dry malt extract
2lb oats, flaked
1.5 oz, Liberty @60 minutes.

Wyeast 1338 European Ale -Really liked the sound of this descriptoin, any body use this?
Estimated OG: 1.070 FG: 1.018 ABV% 6.9 -14.1 IBU // SRM 12

-A few things that are bothering me/ have questions about. since this is the fly by the seat of your pants recipe builder where I just was throwing some things together I've seen a lot I'm bound to make plenty of mistake.
First: Not sure what yeast to settle on, or what has been used before. Honestly I'm not sure what to expect from my yeast for this style of beer. What is with the hop timings? I'm partial to liberty beucase its one hop (so far) I've sampled and actually didnt mind too much. How should I adjust the timing for my beer? I want to keep the IBU low and the dryness away from this stout. Lastly, I'm not to satisfied with the color. I do my shopping through the Northernbrewer shop near me, so I know they'll have things to help me. But currently floating around on the recipe calculators I cannot seem to find what I am looking for. I'd really like to make a black/opaque color and throw a little roasted flavor ontop of the (hopfully) smooth/silky-ness beer designed above. Grain suggestions for steeping?
Thanks for all of the help! Its awesome having this as a resourse, as I find its more helpful/thorough than any one (long, dry, boring) internet posting that I've been stumbling upon. I figured, just amke one and have it adjusted will make for some good learning!

You should definatley download Beer Smith.
I'd also recommend using light malt extract and then Steeping some Roasted barley and/or Choc Malt with your Oats. (you wont get enzymes from Roasted or choc tho, i think)
The Oats wont add to your Alch % unless theres some enzymes in the mash for them to convert. although you'll still get the texture your going for in an Oatmeal Stout. You want 22 - 40 SRM for an Oatmeal Stout.
If you wana keep the IBU low you can do 1 oz at 60 then .5 oz at 20.

[vance71975]

:eek: Here is my first shot and designing a recipe. I'm going for an oatmeal stout but style regulations isn't super important, I'm really just hoping to brew a real chewy-full bodied delicious malty glass of goodness. Forgive me if I post the recipe incorrectly.

Partial boil: 2.5 gallons // Batch size: 5 gallons
Brewing type: Extract

Amount, type
6lb Munich malt extract
3lb Dark dry malt extract
2lb oats, flaked
1.5 oz, Liberty @60 minutes.

Wyeast 1338 European Ale -Really liked the sound of this description, any body use this?
Estimated OG: 1.070 FG: 1.018 ABV% 6.9 -14.1 IBU // SRM 12

-A few things that are bothering me/ have questions about. since this is the fly by the seat of your pants recipe builder where I just was throwing some things together I've seen a lot I'm bound to make plenty of mistake.
First: Not sure what yeast to settle on, or what has been used before. Honestly I'm not sure what to expect from my yeast for this style of beer. What is with the hop timings? I'm partial to liberty because its one hop (so far) I've sampled and actually didn't mind too much. How should I adjust the timing for my beer? I want to keep the IBU low and the dryness away from this stout. Lastly, I'm not to satisfied with the color. I do my shopping through the Northern brewer shop near me, so I know they'll have things to help me. But currently floating around on the recipe calculators I cannot seem to find what I am looking for. I'd really like to make a black/opaque color and throw a little roasted flavor on top of the (hopefully) smooth/silky-ness beer designed above. Grain suggestions for steeping?
Thanks for all of the help! Its awesome having this as a resource, as I find its more helpful/thorough than any one (long, dry, boring) internet posting that I've been stumbling upon. I figured, just make one and have it adjusted will make for some good learning!


Ok i cant believe i am about to say this but here goes Dont use dark malt extract use pale malt Extract as your base, if you want a chewy extract based oat stout, your close.I see no reason you couldn't use the yeast you picked, tho Nottingham,or one of the British strains would be more traditional but i say use what you like or what sounds good to you! Here is my take on what it seems your looking for from what you have said.


Chewy Oat Stout 1
Sweet Stout


Type: Extract
Batch Size: 5.00 gal
Boil Size:3.0 gal
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
9 lbs Pale Liquid Extract (8.0 SRM) Extract 72.00 %
2 lbs Oats, Flaked (1.0 SRM) Grain 16.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.00 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.00 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4.00 %
1.50 oz Liberty [4.30 %] (60 min) Hops 15.8 IBU
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale



Beer Profile

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.26 %
Bitterness: 15.8 IBU
Est Color: 35.8 SRM
Color: Black





Steep grains in 2.5 gallons of water@ 158 degrees for 60 mins, Strain Out your grains and Pour 1/2 gallon of water through them to rinse them.(i say to use so much water to make up for the amount of flaked oats they will get real sticky (think oatmeal),you may even want to add 1lb 2 row Or a teaspoon of Amylase enzyme just so you get some conversion)

[corkybstewart]

I think vance has a pretty good recipe(never thought you'd hear me say that). I'm still not sure whether oats have to be mashed or not, but if you were to add a pound of 2 row pale malt to the oats it would convert.

[vance71975]

I think vance has a pretty good recipe(never thought you'd hear me say that). I'm still not sure whether oats have to be mashed or not, but if you were to add a pound of 2 row pale malt to the oats it would convert. Awww Corky you know you love my odd ball ideas if for no other reason than they give you a good laugh lol! But this should prove that i do listen when you great guys speak, and i kept this one real simple since the OP doesn't have a lot of brews under his belt, glad to see that you think its a solid recipe that means a lot to me corky!:D

[Undergradbrewin]

Ok i cant believe i am about to say this but here goes Dont use dark malt extract use pale malt Extract as your base, if you want a chewy extract based oat stout, your close.I see no reason you couldn't use the yeast you picked, tho Nottingham,or one of the British strains would be more traditional but i say use what you like or what sounds good to you! Here is my take on what it seems your looking for from what you have said.
Great suggestions.
I think I know what I'm doing wrong (different?) now. I was basing too much of the beer from the malt. However, with your recipe you use Pale ME for the bodiness and the grains for the color and flavor thrown on top. Totally get that now. -Very exciting. So I should adjust my malts, and I'm leaning towards using the grains you've posted here, they sound great. When I get a chance I'll adjust the recipe and re-post it up for some further work. I probably wont get around to brewing it until the end of the month.
As for now, steep the grains for -60- minutes? Isnt it usually like 20 or so? If that is right that is what I'll do. And what do you mean by washing out the grains? Throw them in a strainer and pour water through them into my wort? Lastly, What are the tricks/tips with brewing w/ oats, and what kind should I get? I've seen flaked, malts, and rolled. Do I buy them through the LHBS or get some good ole quaker? sorry for the confusion, I just wanna clear some of that up.
Thanks guys!

[Jaimez]

Great suggestions.
I think I know what I'm doing wrong (different?) now. I was basing too much of the beer from the malt. However, with your recipe you use Pale ME for the bodiness and the grains for the color and flavor thrown on top. Totally get that now. -Very exciting. So I should adjust my malts, and I'm leaning towards using the grains you've posted here, they sound great. When I get a chance I'll adjust the recipe and re-post it up for some further work. I probably wont get around to brewing it until the end of the month.
As for now, steep the grains for -60- minutes? Isnt it usually like 20 or so? If that is right that is what I'll do. And what do you mean by washing out the grains? Throw them in a strainer and pour water through them into my wort? Lastly, What are the tricks/tips with brewing w/ oats, and what kind should I get? I've seen flaked, malts, and rolled. Do I buy them through the LHBS or get some good ole quaker? sorry for the confusion, I just wanna clear some of that up.
Thanks guys!
Good Ol "Quick" Quaker Oats work just fine!

[vance71975]

Great suggestions.
I think I know what I'm doing wrong (different?) now. I was basing too much of the beer from the malt. However, with your recipe you use Pale ME for the bodiness and the grains for the color and flavor thrown on top. Totally get that now. -Very exciting. So I should adjust my malts, and I'm leaning towards using the grains you've posted here, they sound great. When I get a chance I'll adjust the recipe and re-post it up for some further work. I probably wont get around to brewing it until the end of the month.
As for now, steep the grains for -60- minutes? Isnt it usually like 20 or so? If that is right that is what I'll do. And what do you mean by washing out the grains? Throw them in a strainer and pour water through them into my wort? Lastly, What are the tricks/tips with brewing w/ oats, and what kind should I get? I've seen flaked, malts, and rolled. Do I buy them through the LHBS or get some good ole quaker? sorry for the confusion, I just wanna clear some of that up.
Thanks guys!

I would add one lb 2 row pale malt, You can use rolled,flaked or oat malt, all will work, but oat malt would be the least of a sticky mess. Yes steep for 60 mins at 158 degrees, this will allow time for conversion of the starches to sugars, basically this is called a partial mash, no worries about how much conversion you get the mass amount of your sugar is coming from your malt extract. I would agree with 20 mins or so if you were JUST steeping color grains, but adding some form of oats your going to want some conversion,hence the 60 mins instead of 20.

Yes exactly as you describe, throw them in a fine mesh strainer and pour hot water through them this will rinse some more color compounds and sugars out of the grains, this is a very basic simple sparge.

Tip for using flaked or rolled or steel cut oats: add 1 lb 2 row pale malt(for conversion of starches to sugars) and add 1 lb rice hulls per lb of rolled,steel cut,or flaked oats to help keep it from being a big sticky mess, not important if your using Fawcett Oat Malt as it has a ton of hull material already.

[Undergradbrewin]

So here is what I got. Basically I used Vance's helpful recipe post as a guideline (almost identicle) then plug-and-played in grains that caught my eye surfing around.

Batch size: 5 gallons // Boil size: 3

Amount/%/type
9lb Northern Brewer Light malt syrup
1lb Rahr 2 row pale
2lb oats flaked
8oz Weyermann Caraaroma
8oz Berlgian biscuit malt
8oz Simplson black malt
2lb rice hulls
1.5oz Liberty hops (4.4%) 17 IBU
Wyeast European Ale (1338)

Steep at ~158 for 60min. Then sparge/wash grains w/ .5 gallon hot water (boiled?)

OG: 1.094 FG: 1.029 ~8.7%
33 SRM @ 75% mash efficency.
Hope I didnt miss anything. I think that efficency may be too high, since I'm getting a higher gravity reading than Vance did. But I'm also using some free online beer calculator. @ 60% efficeny my ~ABV is 8.1 barely makes a difference.

[vance71975]

So here is what I got. Basically I used Vance's helpful recipe post as a guideline (almost identicle) then plug-and-played in grains that caught my eye surfing around.

Batch size: 5 gallons // Boil size: 3

Amount/%/type
9lb Northern Brewer Light malt syrup
1lb Rahr 2 row pale
2lb oats flaked
8oz Weyermann Caraaroma
8oz Berlgian biscuit malt
8oz Simplson black malt
2lb rice hulls
1.5oz Liberty hops (4.4%) 17 IBU
Wyeast European Ale (1338)

Steep at ~158 for 60min. Then sparge/wash grains w/ .5 gallon hot water (boiled?)

OG: 1.094 FG: 1.029 ~8.7%
33 SRM @ 75% mash efficency.
Hope I didnt miss anything. I think that efficency may be too high, since I'm getting a higher gravity reading than Vance did. But I'm also using some free online beer calculator. @ 60% efficeny my ~ABV is 8.1 barely makes a difference.

Looks like a solid black ale, but you cant really call it a stout without roasted barley that doesn't mean it wouldn't be very very tasty, nor does that mean you should add roasted barley, i like your recipe and to be honest i may even make it myself it looks good!

Do your rinse of the grains with water that is about 170, you don't want to pour boiling water over it you could extract bitter tannins from the grain husks.

[Jaimez]

Honestly with the 2 row and specialty grain you have you really dont need the rice hulls.

[corkybstewart]

I would change the cararoma for roasted barley and the black malt for chocolate malt. You don't need rice hull in this, certainly not 2 pounds. I used 1 pound in my 10 gallon recipe hefeweizen that had 14 pounds of wheat.

[Undergradbrewin]

Here is the revised recipe. I dont even think it ever occure to me about roasted barely but it is most certainly needed! So I swapped that out and Decided to change the yeast after floating around on Wyeast Labs website and followed thier suggestions. It's a pretty big beer. I'm worried the alcohol taste may come through with an ABv over 9.2% or will the amount of grains rectify that?

Sexy Black ale (I'm waaay over the ABV for an oatmeal stout)

Batch size 5 Gallon // boil volume 2.5 gallons
Amount / type

9 15 Light/Pale Malt Extract Syrup
2 0 Oats, Flaked
1 0 American Two-row Pale
0 8 Roasted Barley
0 8 Simpsons Extra Dark Crystal
0 8 Belgian Biscuit Malt
1.5 Liberty hops
Wyeast london III 1318
SRM: 24 IBU: 8.6 Estimated OG: 1.095 FG: 1.026 ~ABV: 9.2%

Steep grains at 155 degrees for 60min, then sparge with ~170 degree water.

I like this final product. And I appreciate all of the input. My final question (for now) would be choosing the amount of grains. I just followed Vance's advice pretty blindly and used 8 oz's. But for future reference how will I know the amount of grains to use for future brews? And My plan is to buy a home brewing book very soon. Thanks all! :cool:

[Undergradbrewin]

my 10 gallon recipe hefeweizen that had 14 pounds of wheat.
Sounds glorious!

[vance71975]

Here is the revised recipe. I dont even think it ever occure to me about roasted barely but it is most certainly needed! So I swapped that out and Decided to change the yeast after floating around on Wyeast Labs website and followed thier suggestions. It's a pretty big beer. I'm worried the alcohol taste may come through with an ABv over 9.2% or will the amount of grains rectify that?

Sexy Black ale (I'm waaay over the ABV for an oatmeal stout)

Batch size 5 Gallon // boil volume 2.5 gallons
Amount / type

9 15 Light/Pale Malt Extract Syrup
2 0 Oats, Flaked
1 0 American Two-row Pale
0 8 Roasted Barley
0 8 Simpsons Extra Dark Crystal
0 8 Belgian Biscuit Malt
1.5 Liberty hops
Wyeast london III 1318
SRM: 24 IBU: 8.6 Estimated OG: 1.095 FG: 1.026 ~ABV: 9.2%

Steep grains at 155 degrees for 60min, then sparge with ~170 degree water.

I like this final product. And I appreciate all of the input. My final question (for now) would be choosing the amount of grains. I just followed Vance's advice pretty blindly and used 8 oz's. But for future reference how will I know the amount of grains to use for future brews? And My plan is to buy a home brewing book very soon. Thanks all! :cool:

The way i do it, is Color and flavor Grains control the strength of the flavor, you get too much it can give a bad taste, hence only going with 8 oz roasted barley, if i was making it for me, i prolly would have went with more, but that's just cause i love that taste lol.

The other grains, well they help with other things, like the oats help with head retention and give that "silky" mouth feel, the 2row provides the enzymes to break down the starches into sugars.

You should look into the brew smith program it makes formulating recipes so much easier, or Pro mash i have heard is also great. Also grab up all the brew books you can find and read read read you will get a feel for it in time.

[Undergradbrewin]

The way i do it, is Color and flavor Grains control the strength of the flavor, you get too much it can give a bad taste, hence only going with 8 oz roasted barley, if i was making it for me, i prolly would have went with more, but that's just cause i love that taste lol.

The other grains, well they help with other things, like the oats help with head retention and give that "silky" mouth feel, the 2row provides the enzymes to break down the starches into sugars.

You should look into the brew smith program it makes formulating recipes so much easier, or Pro mash i have heard is also great. Also grab up all the brew books you can find and read read read you will get a feel for it in time.
Vance you are the man! Thanks for all the help. I'm looking forward to putting this together (still gunna take some time before I brew it).
I've been looking over some partial march stuff and was wondering if there were any tricks in keeping the boil at the desired temperature with just the basic stove top set up? One place mentioned putting it in the oven on "low/warm" and checking the temp there? Sounds like a hassle. I was thinking at keeping the initial volume low (around 2.5 gallon) and adding cold/warm water as I needed it and trying to find a sweet spot setting on the stove? -Typing that made me realize how inefficent that may be.

[vance71975]

Vance you are the man! Thanks for all the help. I'm looking forward to putting this together (still gunna take some time before I brew it).
I've been looking over some partial march stuff and was wondering if there were any tricks in keeping the boil at the desired temperature with just the basic stove top set up? One place mentioned putting it in the oven on "low/warm" and checking the temp there? Sounds like a hassle. I was thinking at keeping the initial volume low (around 2.5 gallon) and adding cold/warm water as I needed it and trying to find a sweet spot setting on the stove? -Typing that made me realize how inefficient that may be.

As far as the mash temp on this i would personally just make sure you hit 158 temp when you pour in your water and put a lid on it, i wouldn't worry about heat loss on this one, your not going for all grain and most of your sugars are coming from extract, so even if you end up all the way down to 150 after an hour you will still get conversion.

Brewing on a stove, especially if its electric is a bit touchy in keeping a boil, the sweet spot on my stove is exactly half way between high and medium, but yours could be different. I personally am getting a gas burner for brewing ASAP, wal mart turkey fryer for the win, 194 for the kit comes with a 32 qt pot that is stainless steel and all the trimmings!

Nah im not the man,Corky,brewdog,beerking and all the guys i have learned from reading there posts they are the man! i have just been doing this hobby for almost a year, which by comparison to most of the members here that makes me a BIG ROOKIE lol.Honestly i just read everything i can get my hands on, if its a brew book and i have the money i buy it!