ET3TQR5

[John C]

Ira,

Here is what Jason and I need to compete the batch for the brew in.

1.5 lbs Chocolate Malt
1 lbs Roasted Barley
2 Whirlfloc Tabs
2 - Wyeast 1098 British Ale

Let us know, Cheers, John

[bbushmaster]

ok gotta ask what does ET3TQR5 mean

[John C]

nothing, it was the security check code. . .

[Bob McGill]

John: I have the chocolate malt and the black barley. If Ira can't get you the WYeast, Eric, Richard and me are using a similar one and for the price of two WYeasts, I will make a bigger starter.

[Bob McGill]

John: I suspect that you really wanted tubes of Whitelabs yeast and not WYeast smac packs that need a couple of days conditioning before use. Am I wrong?

[Johnny Max]

If you want me to pick it up for you I can John. I ordered 3 packs of yeast and I will be running to Ira's the day they come in, so I can smack them. I am adding three packs to my dopplebock!

[John C]

Thanks to all that offered to help!

This to me is the least burdensome way to secure the needed materials.

Bob, If you could bring the following grain. 1.5 lbs Chocolate Malt and
1 lbs Roasted Barley

Ira, If you could bring 2 - White Labs Yeast Tube. Preference is in the following order, WLP0005, WLP0002 or WLP007.

Cheers! John

[Bob McGill]

John: The black barley I have is a very dark British roast (600L). I purchased a pound early this month, planning on it lasting at least a year. If you want it, it's yours, but you might considering an extra 1/4 of chocalate and leave me 4 oz. No problem either way. I have trips to Houston planned and can replenish if necesary. Do you want it crushed, or our you bringing the Corona Mill with you to crush? I will also - if I remember - bring a couple of nice dry yeasts in the event Ira can't get your yeast in time. I will also bring additional Whirlfloc tablets.

[John C]

Bob,

I think 600 is way to high so, we will substitute.


I have tried to contact Ira via this site and phone (busy) several times. So let's go with the light yeast option.

John

[bbushmaster]

Hey John do I need to bring or will any of my stuff help I have
4 1/4oz fuggle leaf plugs 4.5 aa
1oz fuggle pellets 4.5 aa
.25 oz amarillo 8.9 aa
1 oz warrior 13.4 aa
5 oz uk first gold 7 aa
3 pounds muntons crystal two row barley malt130-170 ebc (its dark I'm pretty sure its roasted)
20 pounds muntons maris otter 2 row 3.1 ebc
and about 1-2 pounds gourmet coffee beans

[John C]

Jason,

Number 1 tonight is to finalize the recipe. I'll post it and list what is needed that I do not have.

John

[John C]

Jason,

This recipe hits the style about to 100% as you can get. I will not object if you want to bump up the base grain to increase the alcohol %. I have bolded what ingredients that you will need to bring. I have italicized what I have to bring and what is in red we need to get. Basically we need yeast, Bob has two options and I will let him know which one we would like. The second is that we are short about 2 oz of East Kent Goldings. If we can not get it, I have 1 oz of Northern Brewer so between us we can figure out what will reasonably work. We also need 1.5 lbs of Chocolate Malt that we can get from Bob.

Let me know so we can finalize the plans for Saturday. I can either offer you replacement grain, American 2-row, Munton Cara Pills, Munton Pearl or can pay you cash to square things up.

John

Oatmeal Coffee Modified
February 20, 2008
Category Stout
Subcategory Dry Stout
Recipe Type All Grain
Batch Size 10 gal.
Volume Boiled 13 gal.
Mash Efficiency 72 %
Total Grain/Extract 20.00 lbs.
Total Hops 3.8 oz.
Calories (12 fl. oz.) 190.5
Cost to Brew $47.63 (USD)
Cost per Bottle (12 fl. oz.) $0.45 (USD)
13 lbs. Maris Otter Pale
1.5 lbs. American Chocolate Malt - Bob?
1 lbs. Roasted Barley - Bob?
0.5 lbs. British Black Patent
2 lbs. Crystal Malt 120°L
2 lbs. Oats Flaked
2.75 oz. Total ~1.75 ox needed - East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min. 1 - oz John
1.00 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min.
Yeast : WYeast 1098 British Ale - Bob?
Predicted Dry Stout Compliance
Original Gravity 1.048 1.036 - 1.050 100 %
Terminal Gravity 1.010 1.007 - 1.011 100 %
Color 32.46 °SRM 25.00 - 40.00 °SRM 100 %
Bitterness 34.9 IBU 30.00 - 45.00 IBU 100 %
Alcohol (%volume) 5.0 % 4.00 - 5.00 % 97 %
99 % overall

Apparent Real
Original Extract 11.94 °Plato 11.94 °Plato
Attenuation 79.1 % 64.2 %
Extract 2.50 °Plato 4.28 °Plato

% Weight % Volume
Alcohol 4.0 % 5.0 %

[John C]

Bob,

For not planning very well, we are not in too bad a shape. Let me know if you have any of the following

• 2 lbs Chocolate Malt (dropped the roasted barley)
  
• Dry Yeast
  
• ~2 oz East Kent Golding or suggest a substitute
  
• Whirlfloc tablets
  
  Cheers, John
  
• 
  

We will grind the grain in Vidor.
[/list]

[John C]

brokethingybrewery,

I'll take you up on your offer! We need 2 oz. Please bring to the brew-in and we can square up then.

Cheers, John

[brokethingybrewery]

my bad i jut checked my recipe and i need them

i forgot

[brokethingybrewery]

im actuly 3 oz short also i think you read the post as i was deleating it

[brokethingybrewery]

just did a substitute and fuggles are simaler and i can bring ya 2 oz of those if that will work, sorry for the confusion i also have some willamette for a sub

[Johnny Max]

John C,

Not to worry, I have about 7 lbs. of hops in my freezer.
I am sure you can find something.

[Bob McGill]

John: I will bring 1 lb of black malt and my supply of chocolate malt. I will also bring my digital scales for grain and hops. I will also bring a selection of dry yeast, all or good for stouts. See you there.

[bbushmaster]

Sounds like we have a beer I will bring all the 20 pounds of my base grain if we decide to bump it up see ya saturday J.