Extract Brewer

[sluggerdog]

Thanks JM, Have cut and paste into work document for my next project.

Sounds good.

ONe quick thing, could I use dextrose instead of sucrose as I have a heap of that already.. would this make much differance?

ALSO any dry hopping needed in secondary or will there be enough already.. sounds like enough but just thought I should double check.

Thanx

 

[Jovial_Monk]

I guess you can, reckon the dextrose will be 100% fermentable.

Sucrose gives a bit more OG for the same weight

Dryhop if you want, your beer, but maybe brew it as is and experiment with subsequent versions

JM

 

[Weizguy]

:blink: A question, Mr Monk, regarding the extract Pils.

How does adding extra fermentables decrease the FG?
I thought that the extra sugar (even @ 100% fermentability) would increase the alcohol, but do bugger-all to the F.G.
Is there something wrong with my logic?

Now, if you substitute sugar for the extract, that will lower the FG.

As Pauline Hanson sez, "Please explaiyn".

Apologies if this seems to be pedantry.

 

[quincy]

I've been looking at doing a couple of extract brews and have been sniffing around Grain and Grape. They explain how to work out the required amount of LME to use based on what SG you want to achieve with different wort volumes etc etc.
They say......

"LME is 80% or to use the proper term 80 Degrees Brix.
1 Degree Brix is equal to exactly 4 points of specific gravity (1.004).
Therefore, LME has a specific gravity(SG) of 1.320(4 * 80)."

From here I can work out weight factor and finally, how much LME to use to get a desired SG.
Now my questions....

What degrees brix is DME?
Other sugars - eg dextrose etc?
If I steep some grains will that have degrees brix?

All help greatly appreciated - as usual.

Cheers

 

[berto]

That pilsner recipe there looks like a goer to me. Anybody else have some recipes for different variations on pale ales or lagers? Im still unsure on what to go next. Plus i now have 3 fermenters. Such a waste to have them empty right now.

One question though. Where can i get good prices on bulk malt extract? Been searching over the country brewer site where i get my other gear, but no mention of it that i could find.

Cheers, Rob

 

[sosman]

What degrees brix is DME?
Other sugars - eg dextrose etc?
If I steep some grains will that have degrees brix?

A table of the contribution of steeped grains is at howtobrew.com

To work out the points in SI units you multiply PPG (points/pound/us-gallon) by 8.345, ie you get points/kg/litre.

DME is 45 PPG or 376 p/kg/L.
LME is about 20% water so it is 36 PPG or 300 p/kg/L.
Sugar 46 PPG or

The conversion from brix to SG you mentioned (factor of 4) is approximate.

So for example if you added 1kg sugar to 12 litres of water you would have:
46 * 1 / 12 * 8.345 = 32 points or SG of 1.032

I have had a few beers so don't quote me.

 

[pint of lager]

Berto,

Go and ask the Country Brewer dudes, I am sure they will give you a price.

 

[Jovial_Monk]

replying to Weizguy, sorry did not see your post earlier.

FG is apparent attenuation: as alcohol is lighter than water the more alcohol the lower the FG. When I said the sugar was added to lower the FG I meant I added 250g sucrose instead of 250g more dried extract, I would always cut dried extract with a bit of sucrose.

Jovial Monk