Trying a Recipe from the hip. Suggestions?

First of all what yeast? I guess you will be steeping the dark grains...this will be dark. Like way darker than 50 SRM and pretty intensely roasty but do what you like. Dependeding on the AA of the willamette, that probably won't be very bitter, like around 25, but hey, do what you like. What are yr plans to utilize the nibs?

I would really suggest getting a solid porter/stout kit and adding home made nib vodka extract to taste.

IMO technique really needs to be solid otherwise you take a great recipe and make shitty beer with it. Technique/procedure always trumps solid recipe. An average recipe can make fantastic beer using fantastic technique. A fabulous recipe will make drain pour with bad technique/procedures. There is middle ground, but I'd still rather focus early on repeat ability of success before venturing out on recipe creation.

 

Regardless I would switch the amber extract for light DME. The IBU's are also really low for that much dark malt. More bitterness will help balance the beer. Here is my suggested recipe. I would also soak the nibs in vodka or bourbon for 3-5 days and then strain the nibs and add the liquid only to the fermenter 1 week before bottling.


6.5% ABV
40 IBU

8lb Light DME

Steep Grains in 1 - 1/2 gallons of water for 30 minutes at 160
1 LB Chocolate
1/2 LB Roasted Barley
1/2 LB Dark Crystal

.8 oz Magnum 60 Min
.5 oz Willamette 20 Min
.5 oz Willamette 10 Min

1-1/2 Packs US-05 Ferment 2-3 weeks at 65 degrees

 

Also should of added these are the three things that helped me the most when starting to make my own recipes

Brewing software- there are free and pay versions available. I have one for my phone that I really like. I can create or tweak recipes where ever I am.

Style guidelines- when you want to brew a style this will tell you things like an OG and IBU range that is common for the style. Don't have to follow it exactly but gives you an idea where to start.

Books- Brewing classic styles(extract) or designing great beers(all grain) both are helpful regardless of the way you brew. But I think brewing classic styles is better for new extract brewers. Gives you proven recipes and a description of each style. When brewing a new style I would look at the recipes before creating my own. Then I would add or subtract depending on what I wanted the beer to taste like.

 

This is my personal philosophy when wanting to try something different from my regulars.

90-95% base malt (pils, marris otter, 2row ect)
1-7% transition malt (something to bridge the gap between base and specialty) (ex. Munich, Vienna, aromatic)
1-7% specialty malt (special b, Munich, bristish crystal)

Hops to your preferential flavor and bitterness

Yeast to your preferential flavor and attenuation.

It helps (but is not required) have a goal when developing a recipe and try to produce a well made beer. At the end of the day, well made beers are like BJs, the worst one you've ever had was pretty damn good.

 

My first batch of homebrew was great so I thought 'what the heck' and modified a recipe for my 2nd. It sucked. Ymmv.

 

That will taste Brown!

 

IMO that's a bit heavy on the specialty malts. Way heavy probably. And what is your goal here? Stout? Brown? Unknown?

And 1oz of willamette isn't enough for ANY beer, ever, no matter what. Al's rule for willamette: how ever much you think you need, double it, then add two ounces at flameout.

Seriously tho, balance is not a word you can use when describing your recipe. Neither is KISS. Get heavier on the KISS. Add more hops.

Ironically, depending on the AA content of your willamette, my rule might just wind up giving you the perfect hop combo for something like a brown ale. Probably still not enough for a stout tho. You'll need to figure that out.

Extract: I don't mind using amber or even dark extract, but if you do so, you will need to adjust your specialty malts. Both amber and dark/extra dark extracts will have more in them than just base malt (actually all extracts have more than just base malt, but I digress). Again, you need a more coherent plan that contains a clear goal for this brew. Think about it and spew forth a revised recipe for more commentary*. Develop, get feedback, develop some more etc etc.

*note on commentary: opinions are like a certain body part... you can only take so much commentary before you MUST just make a decision and go with it and take your chances. Plus the next new sensation never was developed because you followed someone else's recipe. But in your case, this beer needs some editing, so it's good you're seeking feedback