3 kg Pale malt extract
250 gm carapils (30 min steep)
28gm Amarillo (1hr)
14gm cascade (20min)
7gm cascade (1min)
7 gm Amarillo (1 min)
US56 yeast
To 21 litres.
Muddys recipe, not taking one bit of credit for this. Am just switching to a new thread cos was very close to dragging whole thread off topic
So now the point of this thread....
Muddy - havent yet made the move to extract, still a kit + extra man.
Can you give me a more detailed idea of how you made this. Stupid question i realise but things like dried vs liquid malt, temperature, racking, priming etc.
Thanks for doing the 'housekeeping' for me on this topic drSmurto.
Basic method - for me pretty much the same as using hopped extract (Kit) and kilo of whatever.
The specialty grain is steeped in 70deg C water (4 litres) for 30min. Then strained.
Malt extract into liquid then bring to boil.
Let hot break occur (about 10 - 20 mins)
Add bittering hops and start timer -1 hr.
Add hops as per schedule.
Strain straight into fermenter.
Top up with chilled filtered water. This one was to 21l.
Whole thing into ice bath (or whatever method you like to bring to pitching temp)
pitch yeast.
Rack after day 3
Leave a fortnight to a few weeks.
Bottle/keg and enjoy!!
Basically I just substitute the unhopped malt extract for the tin (in whatever recipe) and figure out some bittering hops.
Eg Dogger Honey maple
As per DD's recipe but use 3kgs pale liquid mlt extract, 250gm crystal (60l from memory) and bitter with 18gm Nth Brewer. Awesome!!!
It is all pretty easy really, I think everyone on here knows all they need to pretty soon after reading a few posts on this or any of the forums. Then it is just confidence.
Ahh, the old drama of trying to work and write posts on here at the smae time ....
I just realised that I did not answer all of you questions drSmurto.
Dried v Liquid malt extract. I admit I 'just ask Al', Al being the HBS dude. Others here with a more scientific knowledge of what they are doing could answer this more acurately. They do not equate to the same amount of fermentables. My APA was 3 kg liquid malt extract.
Pitched yeast at 20deg C and it hovered between 18 and 20 deg C the whole time.
I always rack. After day 3 I find is best.
Bulk primed but dont have that detail here with me. It will be in the brew journal at home.
Take the old advice - Dont worry drink another beer and laugh at the world full of schmucks who havent discovered this caper yet.
muddy wrote:
Take the old advice - Dont worry drink another beer and laugh at the world full of schmucks who havent discovered this caper yet.
too true!
Cheers for the effort and detail in your answers. I am itching to take the next tentative step in brewing beyond the kit. Temp control remains my main deterrent but i hope to rectify that post haste.
Also looking to find a group of like minded brewers in Adelaide to join up with and learn firsthand. Have heard rumours of such a group but i cant nail down any detailed info......
If I wanted to do a mini-mash with some wheat malt that I have lying (about 500g), what would I need to mash it with to get the enzymes happening? Would steeping it with some crystal do the trick?
too true!