« on: October 18, 2010, 09:39:52 AM »
I use beersmith which calculates the amount of calories per pint. Since you already have Promash there is no reason to purchase another brewing software. I would use the link provided by svejk.
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After playing around w/ ProMash and doing some more reading, I've come up with a little more complex grain bill for this recipe, and about ready to do some ordering. Please feel free to point out if I'm doing anything incredibly stupid.
6.00 lbs. Briess LME- Gold
1.75 lbs. Pale Malt(6-row)
1.00 lbs. Flaked Oats
0.50 lbs. Biscuit Malt
0.50 lbs. Oat Malt
0.25 lbs. De-bittered Black Malt
0.25 lbs. Crystal Extra Dark 160L
0.25 lbs. Roasted Barley
2 cups rice hulls
152F mash, 168F mashout & sparge
3.00 lbs. Blackberry Puree added to secondary
0.50 oz US Fuggle pellets (4.2%AA) for 60 min.
0.50 oz US Fuggle pellets (4.2%AA) for 15 min.
WYeast 1084 Irish Ale
Est. 1.065 OG (not including fruit)
Est. 1.068 OG (fruit included)
Est. 12 IBU
Est. 29 SRM (not including fruit)
This is what I'm thinking of so far:
6# gold LME
1# flaked oats
??# 2-row or 6-row pale malt
8 oz extra dark crystal (160L)
4 oz de-bittered black malt
4 oz roasted barley
3# blackberry puree
Wyeast 1084 Irish ale
?? oz. us fugles @ ?? min.
comments & suggestions greatly appreciated!
I was visiting relatives in Wisconsin. Last Sunday, we stopped at the Lakefront Brewery in Milwaukee. There I learned that FIB stood for "Fellow Illinois Brethren".
The best CAP's I have had were made with 6-row. Mr Renner should weigh in on that.
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.