Author Topic: DP of recipe... and how to calculate it  (Read 575 times)

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
DP of recipe... and how to calculate it
« on: November 20, 2015, 07:17:13 PM »
Hi every one.. :)

I have a question regarding  the conversion factor for this recipe.. :DP power of the grains

5.5 gallon batch @ 1.55qts mash in/ 153F/ 60 min mash length and 60 min boil

recipe: oatmeal stout 

4.5 lbs   Marris Otter Uk
2.5 lbs   Briess Vienna Light
0.5 lb  Belgian caraviene 20
0.5lb     Oats toasted
0.5lbs    Flaked barley
.75lbs    Pale chocolate malt Uk
.5 lbs     Briess Roasted Barley


and can you explain how to do the formula.. in easy way..LOL Not in korean   ok..LOL 

« Last Edit: November 20, 2015, 07:20:36 PM by 2brew559 »
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline blatz

  • Official Poobah of No Life.
  • *
  • Posts: 3450
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #1 on: November 20, 2015, 07:25:16 PM »
pretty sure you can just average the DP of the grains you are using.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7782
  • Underhill VT
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: DP of recipe... and how to calculate it
« Reply #2 on: November 20, 2015, 07:28:01 PM »
Do you know the DP of each malt?

the caravienne, toasted oats, flaked barley, chocolate, and roasted are all 0

so a total of 2.75 lb of 0

let's say MO = x and Vienna = y

(2.75*0)+(4.5*x)+(2.5*y) = (4.5x + 2.5y)/9.75 = total DP. if it's over 40 you are golden. if it's close it's probably fine, just might want to mash longer.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #3 on: November 20, 2015, 07:36:30 PM »
Do you know the DP of each malt?

the caravienne, toasted oats, flaked barley, chocolate, and roasted are all 0

so a total of 2.75 lb of 0

let's say MO = x and Vienna = y

(2.75*0)+(4.5*x)+(2.5*y) = (4.5x + 2.5y)/9.75 = total DP. if it's over 40 you are golden. if it's close it's probably fine, just might want to mash longer.


Thanks both of you as always! :)

so 70 min mash??  sufficient .. I know 90 mins is suggested for this reason ..

4.5 lbs   Marris Otter Uk      DP 120
2.5 lbs   Briess Vienna Light  DP 80
0.5 lb  Belgian caraviene 20 
0.5lb     Oats toasted
0.5lbs    Flaked barley
.75lbs    Pale chocolate malt Uk
.5 lbs     Briess Roasted Barley

JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline blatz

  • Official Poobah of No Life.
  • *
  • Posts: 3450
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #4 on: November 20, 2015, 07:39:15 PM »
your overall DP is ~75 if those numbers are accurate.  You'd be fine with an hour mash with that.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #5 on: November 20, 2015, 07:43:38 PM »
Thanks  I got 75 as well..

I did the math formula and now I get it..  :)

Thanks so much again..  and happy Holiday next week  to you both and very one on here :)


JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline stpug

  • Brewmaster
  • *****
  • Posts: 704
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #6 on: November 20, 2015, 11:06:19 PM »
You better find a spec sheet for your Maris Otter. I've always read that it was pretty low (<~75°L) and has enough to convert only a little more. Crisp Maris Otter, for instance, says that it's "minimum 50°L".

Offline 2brew559

  • Brewer
  • ****
  • Posts: 264
    • View Profile
Re: DP of recipe... and how to calculate it
« Reply #7 on: November 21, 2015, 12:44:14 AM »
You better find a spec sheet for your Maris Otter. I've always read that it was pretty low (<~75°L) and has enough to convert only a little more. Crisp Maris Otter, for instance, says that it's "minimum 50°L".

after thinking I was good . I researched some more..and your right..

I used BAIRDS Marris Otter Malt Pale.. Not crisp......

I looked the Bairds web site but too me that info is confusing so Im lost again..LOL..
i think they say its 45L... that means im in the 41. soemthing range.. maybe 42%...   :o

Oh and I called the brew shop . They reconfirmed that Its Bairds Marris Otter malt  "the regular stuff" as they said over the phone..


so i found this on Brew craft USA web site:

Description
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

Moisture % Max.
4.0

Color °L
2.5-3.5

Protein Total Max.
10.8

Extract CG Dry Min.
80.0

Usage Rate %
to 100
« Last Edit: November 21, 2015, 12:50:14 AM by 2brew559 »
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)