relaxdontworryhaveabrew
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So the homebrewing bug is spreading out here in Greensboro NC. My friend wants to do a partial mash Red Oak clone for his first brew with my help. I researched on my own and also used the info from this thread:
https://www.homebrewtalk.com/f12/lookin-get-close-recipe-red-oak-9566/
and this recipe*:
http://hopville.com/recipe/1239219
There are some big discrepancies between this recipe and the general consensus on other forums and sites but this had the most detail in process.
Obviously we're really only trying to get as close as possible since we will be brewing it as an ale and not a lager because we don't have those capabilities.
I have derived the following summation:
MALT: Munich Malt. Recipe above used 6 lbs extract & 1.5 lbs specialty grains to hit the 1.050 OG.
HOPS: Spalt Noble Hops. Unsure of quantity.. recipe above used 1oz. 60 min boil, 0.5oz. 25 min boil, but they also didn't specify noble hops either.
YEAST: Wyeast strain #3068 from Weihenstehpen
MY QUESTIONS:
1) Are the specialty grains used in the recipe above a step AWAY from hitting on a red oak clone and should we use all Munich Malt instead?
2) The last partial mash I did I used 3 lbs. grain, how much extract would we have to take away to compensate for this increase?
3) If there is anyone that is familiar with this beer, would you have suggestions on any alteration to the quantity of hops specified in the recipe? It seems pretty standard for an amber, should we add the secondary hops in the last 15 minutes instead? That was just a gut reaction for me, looking for advice.
THANKS FOR ANY HELP!!
https://www.homebrewtalk.com/f12/lookin-get-close-recipe-red-oak-9566/
and this recipe*:
http://hopville.com/recipe/1239219
There are some big discrepancies between this recipe and the general consensus on other forums and sites but this had the most detail in process.
Obviously we're really only trying to get as close as possible since we will be brewing it as an ale and not a lager because we don't have those capabilities.
I have derived the following summation:
MALT: Munich Malt. Recipe above used 6 lbs extract & 1.5 lbs specialty grains to hit the 1.050 OG.
HOPS: Spalt Noble Hops. Unsure of quantity.. recipe above used 1oz. 60 min boil, 0.5oz. 25 min boil, but they also didn't specify noble hops either.
YEAST: Wyeast strain #3068 from Weihenstehpen
MY QUESTIONS:
1) Are the specialty grains used in the recipe above a step AWAY from hitting on a red oak clone and should we use all Munich Malt instead?
2) The last partial mash I did I used 3 lbs. grain, how much extract would we have to take away to compensate for this increase?
3) If there is anyone that is familiar with this beer, would you have suggestions on any alteration to the quantity of hops specified in the recipe? It seems pretty standard for an amber, should we add the secondary hops in the last 15 minutes instead? That was just a gut reaction for me, looking for advice.
THANKS FOR ANY HELP!!
