Hi, For my 3rd beer ever I want to make a Dry Irish style Stout and I want to make my own recipe... more or less... you will see. I've read this article: "How to brew a stout" http://beersmith.com/blog/2008/03/14/brewing-an-irish-stout-beer-recipe/ And I've taken ideas for the recipe from these two: http://beersmithrecipes.com/viewrecipe/64738/guinness-clone-4 http://www.beersmith.com/Recipes2/recipe_153.htm I have a lot of Chinhook hops from previous beers so I want to use them instead of buying more and more hops. I guess being only bittering hops they wont leave a weird flavour, just bitterness... and they are used on pale ales, why don't use them for a stout? What would happen if I make the proportion from the second recipe (standard dry irish stout) ? "Conversion from Goldings to Chinhook": 18.92l batch size -> 63.78g goldings ...cross multiplication... 10l batch size -> 33.65g goldings ...so far so good... goldings 5% alpha chinhook 11.8% alpha ...inverse proportion... 11.8/5=2.36 33.65/2.36 = 14.25g of Chinhook! jejeje Is that right? What do you think? Is it going to be weird? why? In the first recipe (Guiness Clone 4) it asks for baking powder into the mash. I guess it's for modifying the water itself. I live in Mosman (Sydney area, NSW). I don't know much about geology or chemistry, but Baking Powder is basically Sodium bicarbonate (base) and corn flour, I guess it should be used if the water is too acidic. Sydney is mostly sandstone, so it has silicon, meaning... it is acidic! and so will be the water. So yes, in order to compensate for this, maybe it would be interesting to use a little baking powder, I guess. Do you think it's a good idea to add this to my recipe? I've calculated the proportion for my batch (based into this other recipe) just in case. What's the most important quality of water for the beer: hardness, pH or mineral content ? What's the ideal water? Does it depend on the kind of beer? What adjustements do you do here in Sydney? Taking into account the previous 2 brews, i've scheduled the addition of water in four times because my pot is too small (15l) and my girlfriend doesn't allow me to buy a bigger one... ¬¬ About the chocolate malt, although I'm following the second one, the generic stout, I thought it would be a good addition... I want it as dark as I can, I'm not concerned about getting a perfect clone, I just want a good stout to my taste. This is the calculated data for my recipe: DRY IRISH STOUT (BIAB) WATER (10l batch): 12.31l mash water 2l sparge 1l 30' after boil starts 1l while chilling GRAIN (total 2160g): 1200g pale malt 480g barley flaked 240g black barley stout 240g chocolate malt gr600 450srm MASH (60'-70'): baking powder 2.86g strike temp 68º 50' 67.7º 10' mash out 75.5º sparge 75.5º BOIL (60') 60' chinhook 11.8% 14.25g 10' 1/2 deltafloc YEAST: Irish Ale (Wyeast Labs #1084 or White Labs #WLP004 or the one Dave has! ) I did the calculation using http://www.biabcalculator.com/ These are the data I used and I got from there: Grain Bill 2160 g Grain Temp 20º Batch Size 10 l Mash Temp 67,7º Boil Time 60' Trub 2 l BoilOff Rate 3,5 l/hour Grain Absorption 0,375525 l/kg of grain Total Water Needed 16.31 Liters Strike Water Temp 68 Celsius Total Mash Volume 17.75 Liters PreBoil Wort 15.50 Liters PostBoil Wort 12.00 Liters Into Fermenter 10.00 Liters MTB: When I have more time, I'll try to study beersmith... Opinions? what would you change?