I haven't brewed beers for a while, turned into something of a wino recently, and just never got round to shoving a kit on.
We recently obtained a 15l stockpot so i'm thinking about giving an extract brew a shot and see how it goes from there, now, I haven't done this before and have had a wee look at some recipes for a rough idea and have formulated the following:
First Stout (Dry Stout) 21l
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 41.8 (EBC): 82.3
Bitterness (IBU): 43.5 (Average)
60% Dry Malt Extract - Light (2kilo)
25% Crystal 20 (800g)
15% Black Malt (500g)
1.4 g/L Pioneer (8.7% Alpha) @ 60 Minutes (Boil) (30g)
0.7 g/L Pioneer (8.7% Alpha) @ 30 Minutes (Boil) (15g)
1 g/L Fuggles (5.7% Alpha) @ 0 Minutes (Aroma) (20g)
Safale-S04 for the yeast
I have no idea how this will come out so just wondering if there is anything blatantly wrong or if it should work?
New to extract
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Jocky
- Even further under the Table
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- Location: Epsom, Surrey, UK
Re: New to extract
Generally I say that for your first extract brew you should make something that is tried and tested by others before you start to invent.
To be honest, I've not made an extract stout myself yet, so can only query a few things that seem odd to me.
First of all, what recipe have you based that on? As I mention above, brewing your own original recipe first time out is a quick way to disaster.
The speciality grains seem high to me - although you can use 500g black malt in a 5 gallon stout recipe, I believe that the ideal is to split that volume between black malt and roasted barley.
Crystal 20 is a light malt (and not generally available in the UK) I would tend toward using a lesser amount of a darker malt (like dark crystal/crystal 60/80).
To be honest, I've not made an extract stout myself yet, so can only query a few things that seem odd to me.
First of all, what recipe have you based that on? As I mention above, brewing your own original recipe first time out is a quick way to disaster.
The speciality grains seem high to me - although you can use 500g black malt in a 5 gallon stout recipe, I believe that the ideal is to split that volume between black malt and roasted barley.
Crystal 20 is a light malt (and not generally available in the UK) I would tend toward using a lesser amount of a darker malt (like dark crystal/crystal 60/80).
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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GSMunn
Re: New to extract
Cheers for that, like I say. Was general faffery. Will hunt out some recipes
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DaveyT
- Lost in an Alcoholic Haze
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- Joined: Wed Jun 09, 2010 8:58 pm
- Location: Las Palmas, GC
Re: New to extract
Try this. Currently enjoying it. Not sure about quantities, just percentages. Sorry, a bit on the hoof! I can pad it out if necessary; just ask.
It's based on a Hop Back Entire Stout clone:
6.5% crystl malt
6.5% choc malt
6.5% roast barley
the rest DME
Challenger hops to bitter to about 26 IBU
EKG at 10 min to about 4 IBU
Apologies for the scant info; I'm doing 14l brewlengths so my measurements are different.
Cheers
David
It's based on a Hop Back Entire Stout clone:
6.5% crystl malt
6.5% choc malt
6.5% roast barley
the rest DME
Challenger hops to bitter to about 26 IBU
EKG at 10 min to about 4 IBU
Apologies for the scant info; I'm doing 14l brewlengths so my measurements are different.
Cheers
David
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks