[TheCoseyExpress]

Hey guys I joined AHA back in February and got 8oz of Amarillo hops that have been sitting in my fridge being neglected. I'm tired of looking at them every time I reach for a beer and finally want to get back on track and brew! It's been months since we brewed and I/my wallet miss it a ton!

Anyway I'm looking at the Less Thinking IPA Recipe here: https://beerandbrewing.com/less-thinking-ipa-recipe/

If there's another recipe that features a decent amount of Amarillo that you like feel free to share!

Currently I'm trying to get a grasp on converting this from a All Grain recipe to a Extract recipe.

I'm located in northwest Ohio and typically buy ingredients from the local homebrew shop http://titgemeiers.com/id13.html or if I can't find something there I order online at AIH https://www.homebrewing.org/ because they're local as well just north of the border.

Below is a list of what I've compiled for what I need to purchase factoring All Grain to Extract efficiency (.75):



The malt measurement for Vienna is off but that's the smallest size they offer. Is there anything I'm missing or should change up?

Thanks for the help!

[BrewBama]

I know you are an extract brewer but if you have a reliable way to convert this all-grain recipe to extract it looks pretty good to me. (I have not brewed it)  I have an amber coming up brew after next and have been eyeballing this one:

https://www.brewersfriend.com/homebrew/recipe/view/368840/amarillo-single-hop-ale


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[a10t2]

If you care about clarity just be aware going in that steeping any sort of flaked grain is going to extract a bunch of starch that may not drop out. Malted oats may be a decent substitute or you could just leave them out.

No need for the additional hops if you're just trying to burn through the Amarillo, but of course that's personal preference. I definitely wouldn't order the Warrior if you're only planning to use 7 g, just sub in Centennial or Amarillo.

[a10t2]

would you consider doing a partial mash using the vienna, flakes oats (and probably some two row to get the necessary diastatic power)?  If you steep crystal malts at 150 for 20 - 30 minutes, you're well on your way to doing partial mashes.

Second that. No need for 2-row necessarily; the Vienna can convert itself and some adjuncts. If you feel like you have a solid handle on the basic process at this point, branch out and do a steep at 140-160°F for 40-60 minutes. (If your oven has a warmer setting, it's perfect for this.) Technically that's a mini-mash. Try about 3 lb of Vienna malt and the 10 oz flaked oats, plus 1 lb DME, in place of the Vienna LME.

[ethinson]

If you care about clarity just be aware going in that steeping any sort of flaked grain is going to extract a bunch of starch that may not drop out. Malted oats may be a decent substitute or you could just leave them out.

No need for the additional hops if you're just trying to burn through the Amarillo, but of course that's personal preference. I definitely wouldn't order the Warrior if you're only planning to use 7 g, just sub in Centennial or Amarillo.

I would ditch the oats entirely.  Extract beers tend to finish higher than their AG counterparts, so they list a final of 1.007, you'll be more likely to finish around 1.012(ish).  That's not too bad, but might be enough to make it seem thicker and heavier.  A little bit of simple sugar like dextrose or candi syrup will help dry it out to reach that 1.007, oats will do the opposite.

[rburrelli]

I know you are an extract brewer but if you have a reliable way to convert this all-grain recipe to extract it looks pretty good to me. (I have not brewed it)  I have an amber coming up brew after next and have been eyeballing this one:

https://www.brewersfriend.com/homebrew/recipe/view/368840/amarillo-single-hop-ale


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Do you plan to up the SRM on this to bring it into the amber ale style?

[TheCoseyExpress]

Cheers guys thanks for the replies! I'm working on instructions right now but I have a good feeling about this one. We're going to brew Thursday so I'll keep you guys updated. I'm praying the free 8oz of Amarillo hops are still good from back in February they've just been sitting in the fridge.

I'm not too worried about clarity but did purchase the Oats and plan to steep them at 150-160 for 20min or so to start then let them drip before adding LME and Hops.

I purchased the Warrior hops but the more I read just like my next recipe that those are used just for bittering since they go in so early so next IPA I'm using a hopshot extract.

[TheCoseyExpress]

would you consider doing a partial mash using the vienna, flakes oats (and probably some two row to get the necessary diastatic power)?  If you steep crystal malts at 150 for 20 - 30 minutes, you're well on your way to doing partial mashes.

Second that. No need for 2-row necessarily; the Vienna can convert itself and some adjuncts. If you feel like you have a solid handle on the basic process at this point, branch out and do a steep at 140-160°F for 40-60 minutes. (If your oven has a warmer setting, it's perfect for this.) Technically that's a mini-mash. Try about 3 lb of Vienna malt and the 10 oz flaked oats, plus 1 lb DME, in place of the Vienna LME.

Would like to consider doing a partial mash usually we steep in "specialty grains" for 20min at 150-160 again this is going off our previous brews following Adventures in Homebrewing's premade kit instructions.