Hi
So I've been meaning to start extract brewing soon but haven't gotten round to getting the ingredients. When I went to the HBS I purchased all that they had which was:
2.2lb dark spray malt
1 bag of Golding hops
1 Sache larger yeast
Can I make anything with that? How?
Many thanks!
Need a recipe for these ingredients (My first extract brew)
Well, the dark spray malt and goldings could make for a dark "winter" ale I guess (dark spraymalt generally has chocolate malt added to the pale malt to darken the colour). Not sure about that lager yeast, but hey why not experiment.
However, 1kg of spraymalt isn't going to get you very far. If you were aiming for something like a 1040 OG then you're looking at around a 8.5L final brew length! You could add say 0.5kg of soft brown sugar to up the gravity which would mean about 13L with 1040 OG.
If you're happy to experiment and don't mind a small batch then go ahead by all means. Otherwise I'd advise finding a recipe and buying in the ingredients you require.
For what its worth, here's the extract recipe I did last Saturday that's a Theakston's Old Peculier clone based on Dave Line's recipe:
(22L Final Volume, 1062 OG)
250g Crystal Malt
250g Roast Barley
2.5kg Dark Spraymalt
1kg Soft Dark Brown Sugar
60g Fuggles
1 Whirlfoc tablet
22g Safale S-04
1. Steep grains in bags for 30mins in 20L water at 60-70°C
2. Mix spraymalt into steeping liquor and bring up to boil.
3. Add hops and boil for 45 mins.
4. Whilst boiling, dissolve sugar straight into FV with a litre or so of water and leave to cool in sink.
5. 10 mins from end of boil add copper finings to boiler.
6. After 45 mins boil, 'flame out' and cool the wort to pitching temperature.
7. Transfer to FV and top up to desired OG as necessary.
8. Aerate and pitch yeast (ideally rehydrate first).
9. Ferment, rack, condition, pour, sit back, enjoy!
However, 1kg of spraymalt isn't going to get you very far. If you were aiming for something like a 1040 OG then you're looking at around a 8.5L final brew length! You could add say 0.5kg of soft brown sugar to up the gravity which would mean about 13L with 1040 OG.
If you're happy to experiment and don't mind a small batch then go ahead by all means. Otherwise I'd advise finding a recipe and buying in the ingredients you require.
For what its worth, here's the extract recipe I did last Saturday that's a Theakston's Old Peculier clone based on Dave Line's recipe:
(22L Final Volume, 1062 OG)
250g Crystal Malt
250g Roast Barley
2.5kg Dark Spraymalt
1kg Soft Dark Brown Sugar
60g Fuggles
1 Whirlfoc tablet
22g Safale S-04
1. Steep grains in bags for 30mins in 20L water at 60-70°C
2. Mix spraymalt into steeping liquor and bring up to boil.
3. Add hops and boil for 45 mins.
4. Whilst boiling, dissolve sugar straight into FV with a litre or so of water and leave to cool in sink.
5. 10 mins from end of boil add copper finings to boiler.
6. After 45 mins boil, 'flame out' and cool the wort to pitching temperature.
7. Transfer to FV and top up to desired OG as necessary.
8. Aerate and pitch yeast (ideally rehydrate first).
9. Ferment, rack, condition, pour, sit back, enjoy!
Next Up : Something for the summer
Primary : Nothing
Secondary / Conditioning : Nothing
Drinking : Mosaic IPA
Primary : Nothing
Secondary / Conditioning : Nothing
Drinking : Mosaic IPA
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SilverAnalyst
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Crossbow
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SilverAnalyst
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Crossbow
My calculations would put that at about 6.5% abv, which is probably a little excessive 
100g of sugar would be about 5.1% which seems a little more like it.
My calculations also give IBU at about 33, which is reasonable.
But there are more knowledgeable people here than me, so hopefully you will get some input from them too
100g of sugar would be about 5.1% which seems a little more like it.
My calculations also give IBU at about 33, which is reasonable.
But there are more knowledgeable people here than me, so hopefully you will get some input from them too
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SilverAnalyst
. 6% is a bit much in a beer for me. I'll go with 100g brown sugar.-
SilverAnalyst
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Crossbow
Heh.... nor do ISilverAnalyst wrote:[Um, I don't really know how IBU translates to actual taste. I don't want to make too bitter a beer for my first one. Should I lower it?
but broadly (and assuming thats the way it actually turns out) that would would fall into the 'pretty standard british beer' range.
On the other hand, how you hop will make a difference..... longer boil times will lead more IBU (the calc I used is based on a 90 min boil)
If in doubt, a less bitter beer is likely to be dull, but pleasant..... and over hopped beer can be pretty nasty.
And again..... theres better advice to be found here than mine... it will be worth waiting for
(saying that I don't make cloudy beer )-
SilverAnalyst
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Crossbow
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SilverAnalyst