Hi johnnyboy
Good to hear you've found an approach that suits you and makes beer that you like
...
johnnyboy1965 wrote: ↑Mon Dec 10, 2018 8:36 pm
Weighed out the required of LME (4200g) and brewed as usual.
Normal hop routine, fermented as usual (SO-4 yeast) and bottled.
... it sounds like you've done a full-volume extract brew there, have you considered reducing the volume of your boil, saving more energy and time in the process? I know you've come at this from AG brewing, but many/most extract brewers will boil a fraction (say 1/3) of their extract to make the same fraction of their volume, with ALL of their hops, and then add the rest of the extract in their recipe in the FV, and dilute back to the final volume and gravity.
johnnyboy1965 wrote: ↑Thu Dec 13, 2018 4:15 pm
If I did want to brew a stout I would take out some of the LME and replace it with dark DME.
... for extract brewers making beers that require/feature high proportions of speciality malts or adjuncts ... the "partial-mash" is the usual approach ... and if combined with a partial-boil, you can see how you could mash all of the speciality malts and adjuncts (Roasted Barley and Flaked Barley say, if that's what's in your stout recipe) with enough base malt to convert those grains and itself and make a fraction (say 1/2) of the volume at roughly the OG, boil all of the hops in that, then add your extract in the FV and dilute to final volume and gravity
Hi orlando
orlando wrote: ↑Fri Dec 14, 2018 7:52 am
The reason I asked is I've tasted starter wort and it is not what I would call Beer.
... that's an intriguing statement
... have you ever made an AG starter wort? If so, did you feel it tasted more like what you would call beer? If not, do you feel mashing and sparging a small amount of grains, boiling them without hops and fermenting them in whatever conditions you usually apply to your starters, would make something more like what you would call beer?
Cheers, PhilB