Hops

[DU99]

i am going to use hops in a brew,its says adds hops @ 120mins and other @5min is the time from when you start ,so my first hoping will be at the start of the boil and second lot 5mins from the end of the

50.0 % 0.50 Cascade Whole/Plug 6.6 3.3 120 0.043 14.3 50.0 % 0.50 Cascade Whole/Plug 6.6 3.3 5 0.007 2.3 1.00 17.0

 

[jyo]

You want to boil the first lot of hops for 60 mintes in total, the last lot you want to boil for a total of 5 minutes.
John.

 

[bum]

All times are considered as being from the end of boil. So 60 min means the first addition sees 60 min of boil time and the 5min addition sees 5 minutes of boil time.

 

[DU99]

ok i thought so..thanks for the prompt help

 

[manticle]

Any reason for the extra long boil?

 

[DU99]

following this recipe
http://www.tastybrew.com/newrcp/detail/581

but with a modification
centennial 10grams @120mins AA%9.7
20g Cascade @ 5min..AA% 5
Also using grain instead of extract..800g Joe White Amber

 

[peaky]

following this recipe
http://www.tastybrew.com/newrcp/detail/581

but with a modification
centennial 10grams @120mins AA%9.7
20g Cascade @ 5min..AA% 5
Also using grain instead of extract..800g Joe White Amber

Maybe the boil time stated in the hops table is supposed to say 60 min instead of 120min? It says 60 min boil in under 'recipe details'

 

[manticle]

following this recipe
http://www.tastybrew.com/newrcp/detail/581

but with a modification
centennial 10grams @120mins AA%9.7
20g Cascade @ 5min..AA% 5
Also using grain instead of extract..800g Joe White Amber

Unless you have a reason to boil for 120 minutes (deliberate darkening of wort for eample) I would just boil for 60. You won't get a lot more out of your hops by boiling for 120 - you'll just lose more to evaporation.

I would suggest that a 60 minute boil is actually 75 if you are using grain which helps drive off unwanted products and allows good hot break formation before the first hop addition. eg: bring to boil, boil 15 minutes then add first hop addition, start 60 minute count.

Not sure how necessary that is for 800g though. Are you mashing that grain?

 

[DU99]

i think it be 60mins also...see what happens

 

[fcmcg]

i think it be 60mins also...see what happens

Steve,
I think you may need to mash that grain too....to get the sugars off it....
Ferg

 

[DU99]

Ferg..i have asked questions already about the grain..got a sock for the mash..Dane at G&G has helped..

 

[Kieren]

Am I missing something? 83% corn sugar (dextrose) is very high - especially in such a small beer - 1.040. I would be using malt extract otherwise you will have a very thin and bland beer I would have thought.

 

[manticle]

Good point. I'd either reverse the percentages or replace a lot of the sugar with DME.

800g of mashed grain with the bulk of the fermentables made up with dex doesn't sound that great.

 

[DU99]

i am using joe white amber malt 800grams....look at recipe its only using under a lb of extract...also i am only trying it to see how it turns out..if its a failure i will try something else..nothing ventured nothing gained..also the amber dry malt extract is hard to get in small quanties..thanks Kieren for your concern..either the person that put this recipe up claims he has won awards with it,or he is telling whoopers..the yeast has me worried..but this my first go at non kit brew..failures i can live with..i will move on..as majority have done around here..

 

[Kieren]

Good luck, let us know how it turns out. I'll be interested to know what you end up with.

Edit: recipe states coopers yeast. I would look for something with a low attenuation. Maybe Windsor?

 

[goomboogo]

The yeast sounds like a sachet of 'under the lid' Coopers. I can't remember if they are 6g or 7g. It does say 75% attenuation but with 83% dextrose the Coopers kit yeast should get that sort of attenuation.

You may find that mashing Joe White Amber isn't going to be a great substitute for Amber Malt Extract. There is most likely no amber used in the production of such an extract but rather a combination of a lightly kilned base malt and more highly kilned crystal/roasted products.

I take on board that you are happy to experiment and if things don't turn out well then you will notch it up to experience. However, the advice of Kieren and Manticle regarding the recipe is sound. The beer that people on this forum often refer to as megaswill can have around 10%-20% of it's fermentables as simple sugar adjuncts. A common complaint of such beers is they are thin and watery. Your beer will have 83% of such sugars. Kit and Kilo brewing provides another comparison; how do you find the malt aspect of a beer made from a kit and 1kg of dextrose? In such a beer the dextrose accounts for just over 40% of the fermentables. Less than half of that in the linked recipe.

As the other posters have said, let us know how you go.

 

[DU99]

i do have some coopers light dry malt..i suppose i throw a bag of that in and reduced the dextrose by the amount of dry malt i put in..

 

[beerdrinkingbob]

You may find that mashing Joe White Amber isn't going to be a great substitute for Amber Malt Extract. There is most likely no amber used in the production of such an extract but rather a combination of a lightly kilned base malt and more highly kilned crystal/roasted products.

Interesting point, I wouldn't worry to much though DU99, the grain should make a nice addition to your brew with the extra kilo of malt.

If your quick you could bring a sample to the next westgate meeting (16/01/11).

Good luck mate

 

[DU99]

has commenced..the hop smell....

 

[MHB]

Reading the recipe it just screams "Malt Liquor" something I would barely call beer, designed as it is to get people smashed at the lowest possible price.

The Amber dry malt is a good choice, it's the only thing adding any backbone or colour to this brew, in Australia the only Amber DME available is Muntons, fairly expensive by DME standards and as mentioned above not related to Amber Malt but you only need 0.45 Kg so lash out and go the whole half a Kg.

No point in boiling for more than an hour, it's not like there is much in the wort that can be precipitated, nor do you want to. The minute gain in utilisation wouldn't make up for the extra energy used to boil for longer.

I think the recipe is a bit suspect, making exactly 5 US gal (18.9270589 L) and leaving half a litre in the kettle, with the ingredients listed Amber DME 0.454 Kg and Dextrose 2.268 Kg I get an OG of 1.052, at an apparent attenuation of 75% you're looking at finishing around 1.013. The hopping does add up, I get 17.5 IBU boiling at half of the 1.052 gravity.

Frankly I wish they linked to just one of the awards this beer is alleged to have won, unless it was given out by Modern Drunkard Magazine. Possibly the worst wast of paper I have ever seen!

MHB