hey when you guys say boiled for 15 mins ?? 60 mins ETC
can anoybody tell me the procedure on when to add the malt ETC ...
what DEG should you put your ingredients in ETC
cheeers steve
Ok, bit off topic but heres the gist of it...I'll give a simple extract brew as an example first:
3kg LDME
20g Pride of Ringwood @ 60 min
20g Fuggles @ 20 min
20g Goldings @ Flameout/0 min
So what we have there is a very simple ale recipe - the 3kg light dried malt extract is mixed with water [8-10L] and heated to boiling. Reduce to a gentle rolling boil so the whole thing doesn't froth over - you must keep an eye on it for this reason while heating. Start a timer and add your PoR hops. As this is now the start of a 60 minute hopping schedule they will be boiled for 60 minutes right? Hence 20g PoR @ 60min. This 60 minute addition gives bitterness.
40 minutes after throwing the bittering hops in, we add flavouring hops - Fuggles in this case. 20 minutes after that we throw in some Goldings and then turn off the flame. This final addition gives aroma, and more aroma can be added by putting extra hops in around 5 minutes before flameout as well as this final addition.
The wort is then chilled, or let to cool [with the LID ON]. Throw the cooled stuff into your fermenter and top to the desired mark [22~23L] with water.
Given that while you were preparing the fermenter for the wort you were rehydrating your yeast, or have a culture all ready to go, throw it in once you've topped the fermenter up.
Thats it!
BTW, if you werent after something that complex, and just what I do regularly....then here goes:
Before you start, put your [dry] yeast in a glass and fill with tepid water. Some say to sterilise the water but I have never found this necessary myself. Mix in a teaspoon of malt/sugar/honey/whatever. Leave the lot while you prepare your wort. If it isn't bubbling/foaming/looking like its doing SOMETHING when you are ready to pitch, wait a while [say half hour?] then ditch and get a new yeast. I usually saved unused kit yeasts for this very purpose.
1. Put kit tin in sink of hot water.
2. Set hops on the boil in 500ml water.
3. Go sterilise my fermenter/tap fitting/airlock/lid.
4. Open kit tin and add to fermenter...rinsing residue in with hot water.
5. Throw hops in once boil is over at 15 min for flavour & 2 min for aroma.
6. Throw malt/dextrose/whatever in fermenter and top with water.
7. Pitch yeast in, seal lid and top with airlock.
Done.
Cheers - boingk