Dickster86
Member
- Joined
- 1/8/16
- Messages
- 19
- Reaction score
- 0
Hi All.
I am looking for some feedback on an extract recipe i am looking to do. Am wanting something that is very malty, redish in colour, with complex hop notes, and a fairly high ABV. I will be putting it into kegs and bottles, and will be naturally carbonating the kegs not force carbonating.
1 x 1.5kg Tin Amber Malt Extract
2 x 1.5kg Tin Light Malt Extract
1 x 1.5kg Tin Wheat Malt Extract
500grams Caramunich III grains
4 x 5g Cascade Hops
4 x 5g Willamette Hops
4 x 5g Mosaic Hops
Ale Yeast (High Attenuation, High Sedimentation, High ABV Tolerance)
1) Place grains in a ziplock bag and crush with a rolling pin.
2) Steep Grains in 2L of hot not boiling water for 1 hour
3) Strain liquid into a large pot and discard the grains
4) Add an additional 3L of water to the pot as well as the Amber Malt
5) Bring to the boil. Once boiling add 5g of each three hop varieties
6) After 20 minutes add another 5g of each three hop varieties
7) After 20 minutes add another 5g of each three hop varieties
8) Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV)
9) Add the 3kg of Light Malt and 1.5kg of Wheat Malt to the FV
10) Top up the fermenter with cold and warm water to reach a total volume of 25L at approx. 22 degrees Celsius
11) Sprinkle the yeast onto the top of the FV then leave to ferment for at least 7 days
12) Halfway through the fermentation add a hop infuser bag to the fermenter filled with 5g of each three hop varieties
13) Once fermentation has completed and SG readings over two consecutive days stay constant bottle or keg, priming with appropriate level of dextrose or carbonation drops.
Also havent quite worked out the yeast yet. But seeing as i am in brisbane, and the weather could turn hot at the drop of a hat. I was seriously contemplating trying a saison yeast even. might give some nice fruity flavours that will go well with the hops. Also thinking i will likely go with a slightly larger boil as otherwise it will be a bit thick using a whole can, and also will probably use two packs of yeast
I am looking for some feedback on an extract recipe i am looking to do. Am wanting something that is very malty, redish in colour, with complex hop notes, and a fairly high ABV. I will be putting it into kegs and bottles, and will be naturally carbonating the kegs not force carbonating.
1 x 1.5kg Tin Amber Malt Extract
2 x 1.5kg Tin Light Malt Extract
1 x 1.5kg Tin Wheat Malt Extract
500grams Caramunich III grains
4 x 5g Cascade Hops
4 x 5g Willamette Hops
4 x 5g Mosaic Hops
Ale Yeast (High Attenuation, High Sedimentation, High ABV Tolerance)
1) Place grains in a ziplock bag and crush with a rolling pin.
2) Steep Grains in 2L of hot not boiling water for 1 hour
3) Strain liquid into a large pot and discard the grains
4) Add an additional 3L of water to the pot as well as the Amber Malt
5) Bring to the boil. Once boiling add 5g of each three hop varieties
6) After 20 minutes add another 5g of each three hop varieties
7) After 20 minutes add another 5g of each three hop varieties
8) Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV)
9) Add the 3kg of Light Malt and 1.5kg of Wheat Malt to the FV
10) Top up the fermenter with cold and warm water to reach a total volume of 25L at approx. 22 degrees Celsius
11) Sprinkle the yeast onto the top of the FV then leave to ferment for at least 7 days
12) Halfway through the fermentation add a hop infuser bag to the fermenter filled with 5g of each three hop varieties
13) Once fermentation has completed and SG readings over two consecutive days stay constant bottle or keg, priming with appropriate level of dextrose or carbonation drops.
Also havent quite worked out the yeast yet. But seeing as i am in brisbane, and the weather could turn hot at the drop of a hat. I was seriously contemplating trying a saison yeast even. might give some nice fruity flavours that will go well with the hops. Also thinking i will likely go with a slightly larger boil as otherwise it will be a bit thick using a whole can, and also will probably use two packs of yeast