First extract brew a bit of advice on recipe and brew

[turbo 2011]

In the extract brew after boil using leaf hops in a t bag do you remove hops after hour boil or leave then in during cooling then remove cheers lee

[Jim]

It doesn't make any difference (unless they get in the way of your immersion chiller if you're using one).

If you were using a hop strainer instead of a bag, they'd be left in in any case. Many brewers add fresh hops at flame out to get more flavour and aroma.

[turbo 2011]

Thanks jim
Extract brew only.
One more question for you all I've read on the home page to steep malts for 30 mins .
also read to add malt to the brew pot when water is cold and remove before water starts to boil .
Or do you add malts to brew pot when water is cold, then when water hits 65c knock off heat and steep for 30 mins.

All help and advice greatly received .

[turbo 2011]

I'm going to start my first extract a IPA and a Pilsner I would love Your help please for the recipe and method .

IPA
Better brew IPA LME 2.1 kg
Malt caramel abbey 500g or should I just use 250g is 500g far to much ?
Munton DME light 500g
Hops admiral 30g 60 min boil is this right
Hops fugues 30g . 5 min boil is this right
Honey 500g add last couple of minutes of boil
Irish moss 1 tsp 15 mins towards end

I have a 15 ltr boil pot so I'm thinking heat 10 ltrs of water with 1/2 a Campden tablet to 65c knock off heat add malts steep for 30 mins remove tea bag ,then bring to boil add LME and DME (start 60 min boil )until all diluted then add admiral 60 boil well probs more like 50 min by the time I've added LME , DME . Then 15 mins to the end add Irish moss . Next fuggle last 5 mins of boil then honey . Remove from heat after 60 mins place pan in sink full of cold water . ( keep topping up boil pot during 60 min boil) when at 22c ish remove hop tea bags empty into fv make the rest up with cold water 23ltr total pitch yeast .

How's That sound

Also pilsner
Better brew Czech pilsner LME 2.1 kg
Lager malts Czech pilsner 500g or same as above should I add less
Munton DME extra light 500g
Brewing suger 500g
Hops Saaz 50 min boil 30g
Hops Saaz 5 min boil 30g
Irish moss 1 tsp 15 mins end of boil

Same method as above what you think, what should I change . I also have caramel crystal malt light 500g / caramel caramunch 500g / roasted malts amber 500g

[Jocky]

Thanks jim
Extract brew only.
One more question for you all I've read on the home page to steep malts for 30 mins .
also read to add malt to the brew pot when water is cold and remove before water starts to boil .
Or do you add malts to brew pot when water is cold, then when water hits 65c knock off heat and steep for 30 mins.

All help and advice greatly received .

Its recommended to steep grains between 65 and 75C for 30 minutes.

When extract brewing I just got my water on the heat, measured the grains into a drawstring bag and then threw them in while the water was getting up to temperature. Knock off the heat at 75C and leave for 30 mins.

A prolonged time above 75C is not recommended, as it will add astringency that is similar to a stewed tea bag.

[Jocky]

I'm going to start my first extract a IPA and a Pilsner I would love Your help please for the recipe and method .

IPA
Better brew IPA LME 2.1 kg
Malt caramel abbey 500g or should I just use 250g is 500g far to much ?
Munton DME light 500g
Hops admiral 30g 60 min boil is this right
Hops fugues 30g . 5 min boil is this right
Honey 500g add last couple of minutes of boil
Irish moss 1 tsp 15 mins towards end

I have a 15 ltr boil pot so I'm thinking heat 10 ltrs of water with 1/2 a Campden tablet to 65c knock off heat add malts steep for 30 mins remove tea bag ,then bring to boil add LME and DME (start 60 min boil )until all diluted then add admiral 60 boil well probs more like 50 min by the time I've added LME , DME . Then 15 mins to the end add Irish moss . Next fuggle last 5 mins of boil then honey . Remove from heat after 60 mins place pan in sink full of cold water . ( keep topping up boil pot during 60 min boil) when at 22c ish remove hop tea bags empty into fv make the rest up with cold water 23ltr total pitch yeast .

How's That sound

Also pilsner
Better brew Czech pilsner LME 2.1 kg
Lager malts Czech pilsner 500g or same as above should I add less
Munton DME extra light 500g
Brewing suger 500g
Hops Saaz 50 min boil 30g
Hops Saaz 5 min boil 30g
Irish moss 1 tsp 15 mins end of boil

Same method as above what you think, what should I change . I also have caramel crystal malt light 500g / caramel caramunch 500g / roasted malts amber 500g

I think you've got it all right there technique wise.

For your IPA I think you are right - 500g of any steeped malt is way too much. I'm not sure whether Abbey malt can be successfully steeped - you might want to look that one up. 250g of light crystal malt would also work.

For your Pilsner there's no point in steeping Pilsner malt - it must be mashed, and won't add much even if you could steep it.

Steeping grain when extract brewing is to provide colour and some unfermentable sugars. To do this, the grain you are steeping needs to be already 'converted' - the starch in the grain must have already been converted to sugar by the malting process. Most grain is not converted when you buy it, the main exception being crystal malts.

[turbo 2011]

Cheers jocky

Yes your bang on about the abbey malt and pilsner malt , I have phoned the hop shop was chatting to Peter nice fellow and changed the order to crystal malts will just steep 250g thanks for your help mate.
Been looking on a America forum they say just add 1/2 the LME and 1/2 the DME if I'm only boiling half the water to stop the sugars from burning and getting a strong caramel taste , add the rest at flame out , think I will give that a bash also .

[Jocky]

Yes, only use the amount of extract you need for the boil, otherwise it will darken during the boil. Add the rest a few minutes from the end of the boil to sterilise.

Also note that LME will drop to the bottom of your pan when you pour it in - stir it in well or you may scorch it on the bottom of you pan.

[turbo 2011]

Well first extract brew now done Honey one , when I was adding the hops during boil using a tea bag with draw string and leaf hops. I lost some hops out of the bags I just left what I could not get out of mash pan in fv when I transferred it for fermentation will this be ok, or should I remove all hop leaves I will have to transfer in to second fv and syphon . I'm guessing this will be fine as you dry hop please let me now just to settle my mind .

[Jim]

It won't be a problem - they should sink anyway, and be left behind in the yeast sediment when you rack.

[turbo 2011]

Could some one post a list of malts you can use with a extract brew I'm a little lost off
Grains you can use
Caramel Malts (e.g. Crystal Malt), Roasted Malts (e.g. Black Malt, Chocolate Malt), Roasted Barley

But is their a list of Crystal malts all I can find is light , medium,dark or is that it.
Roasted malts I've found loads but not sure if all can be used ie Amber is a very rare British Malt. /Belgian Diastatic Amber Malt/ Biscuit Malt/Black Malt/Brown Malt/Carafa 1 and 2 /Chocolate Malt/Chocolate Malt Pale
Roasted barley can only find one
Can some one point me in the right direction please

Also any good books out their with extract recipes I have looked on here and found quite a few just nice to have a book

[turbo 2011]

Found this site for loads of recipes just posted link incase you want a look

http://beerrecipes.org

[Jim]

Could some one post a list of malts you can use with a extract brew I'm a little lost off
Grains you can use
Caramel Malts (e.g. Crystal Malt), Roasted Malts (e.g. Black Malt, Chocolate Malt), Roasted Barley

But is their a list of Crystal malts all I can find is light , medium,dark or is that it.
Roasted malts I've found loads but not sure if all can be used ie Amber is a very rare British Malt. /Belgian Diastatic Amber Malt/ Biscuit Malt/Black Malt/Brown Malt/Carafa 1 and 2 /Chocolate Malt/Chocolate Malt Pale
Roasted barley can only find one
Can some one point me in the right direction please

Also any good books out their with extract recipes I have looked on here and found quite a few just nice to have a book

There will be a list somewhere on google, but there are so many types and variations a definitive list is difficult!

You need to avoid 'base' malts such as pale, lager, amber, smoked etc though. The criteria is that the malt starch must already have been converted by the kilning process.

Your best bet is to follow recipes (as per the link you posted) until you become more familiar with the ingredients used.

[turbo 2011]

Please have a look at this recipe and method . My understanding is you can only use crystal malts ,cara malts and roasted malts , I have a friend coming to visit and he was asking if I could make a pilsner beer for him so been looking for a good extract brew . This recipe has malts in that I was lead to be leave you can't use , please help is it worth trying this recipe or do any of you have a good recipe to hand for a pilsner extract brew please .
If i do use the malts in recipe I'm guessing you won't get any suger out of some of them as they need mashing but would they still give colour and flavour even if you don't get sugars .

Thanks lee

Brewed in Plzen, Czechoslovakia, Pilsner Urquell is the original Pilsner beer. For the best results, brew this clone with soft water.

Ingredients
1.0 lb. (0.45 kg) Laaglander Light dried malt extract
3.75 lbs. (1.7 kg) Coopers Light liquid malt extract (late addition)
1.75 lbs. (0.79 kg) Pilsner malt
0.5 lbs. (0.23 kg) Vienna malt
0.25 lbs. Munich malt (10 °L)
0.5 lbs. (0.23 kg) CaraPils malt
8.75 AAU Cluster hops (60 mins) (1.3 oz./38 g of 6.5% alpha acids)
3.75 AAU Saaz (Zatek) hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz (Zatek) hops (0 mins)
1 tsp Irish moss
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner) yeast (3 qt./3 L starter)
0.75 cup corn sugar (for priming)

Step by Step
In a large soup pot, heat 4.5 quarts (4.3 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. Add other hop charges at times indicated. With 15 minutes left in boil, add Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort, transfer to fermenter and top up to 5 gallons (19 L) with water. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.

All-grain option:
Replace grains and extracts listed above with 8.0 lbs. (3.6 kg) Pilsner malt, 1.0 lb. (0.45 kg) Vienna malt, 0.5 lbs. (0.23 kg) Munich malt (10 °L) and 0.5 lbs. (0.23 kg) CaraPils malt. Perform a single decoction mash with a 15 minute rest at 131 °F (55 °C) and a 45 minute rest at 155 °F (68 °C). Boil wort for 90 minutes.

Tagged under Pilsner Recipes