El_Duberino
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- Joined
- Jul 16, 2012
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If you are a fan of brown ales, you owe it to yourself to try the Granola Brown Ale from Black Hog Brewing (CT). It's my wife's current favorite beer, so I'm going to try and clone it for her birthday. They have the basic recipe details on their website, but not enough for a caveman like myself, so I reached out and asked if they would divulge a bit more. They have come through with more info, which I have used to BrewToad to attempt to convert into an extract recipe. I'd like your thoughts on my conversion, especially the hop additions, as BrewToad doesn't give me the specific IBU contributions of each addition, and I'm guessing at the quantities. I will say that this beer pours darker than a typical brown ale.
From Black Hog:
OG: 14.0 oP (1.057)
FG: 2.5 oP (1.010)
IBU 47
SRM 40
Malt:
73% British Pale
8% Flaked Oats
6% Munich Malt
4% Malted Oats
4% Crystal 120
2% Brown Malt
2% Chocolate Malt
1% Black Malt
Hops
75min Chinook 16 IBU
10min EKG 13 IBU
WP Nugget 18 IBU
Yeast: WPL-001 ferment at 68oF
My draft recipe:
OG: 1.058
FG: 1.014 (hoping it will go lower)
IBU: 44
SRM: 37 (how do I get this higher?)
ABV: 5.9%
6.75# Dark DME
Steeping grains:
0.75# flaked oats (7.6%)
0.6# Munich malt (6%)
0.6# rolled oats (4%) (is this the same as malted oats?)
0.4# Crystal 120 (4%)
0.4# Chocolate malt (3.5%) (increased for color)
0.35# Black malt (3.5%) (increased for color)
0.25# brown malt (2.5%)
Hops:
1 oz Chinook (75 min)
1 oz EKG (10 min)
1 oz Nugget (flameout/whirlpool)
Yeast: WLP-001 (with starter)
Equipment: full boil in 8-gal pot, chill with wort chiller, ferment in 6.5 gal bucket
I'd love to hear thoughts on this. I had to jack up the darkest malts to get the color closer to their spec, and still didn't really make it. Also, are these hop values reasonable, or do I need to weight them differently?
Thanks guys! If this works out, it would be a stellar extract recipe for any brewer. This beer is seriously delicious.
Max
From Black Hog:
OG: 14.0 oP (1.057)
FG: 2.5 oP (1.010)
IBU 47
SRM 40
Malt:
73% British Pale
8% Flaked Oats
6% Munich Malt
4% Malted Oats
4% Crystal 120
2% Brown Malt
2% Chocolate Malt
1% Black Malt
Hops
75min Chinook 16 IBU
10min EKG 13 IBU
WP Nugget 18 IBU
Yeast: WPL-001 ferment at 68oF
My draft recipe:
OG: 1.058
FG: 1.014 (hoping it will go lower)
IBU: 44
SRM: 37 (how do I get this higher?)
ABV: 5.9%
6.75# Dark DME
Steeping grains:
0.75# flaked oats (7.6%)
0.6# Munich malt (6%)
0.6# rolled oats (4%) (is this the same as malted oats?)
0.4# Crystal 120 (4%)
0.4# Chocolate malt (3.5%) (increased for color)
0.35# Black malt (3.5%) (increased for color)
0.25# brown malt (2.5%)
Hops:
1 oz Chinook (75 min)
1 oz EKG (10 min)
1 oz Nugget (flameout/whirlpool)
Yeast: WLP-001 (with starter)
Equipment: full boil in 8-gal pot, chill with wort chiller, ferment in 6.5 gal bucket
I'd love to hear thoughts on this. I had to jack up the darkest malts to get the color closer to their spec, and still didn't really make it. Also, are these hop values reasonable, or do I need to weight them differently?
Thanks guys! If this works out, it would be a stellar extract recipe for any brewer. This beer is seriously delicious.
Max