beerbog
Beer Bog
- Joined
- 14/9/07
- Messages
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Hi everyone,
I'm trying to convert AG into extract and I came across the North English Brown Ale recipe (too many APA's done). What I am wondering is the conversion of the base malt into extract correct. I only want to convert the base as I'll steep the other grains. From what I have read, I just multiply the base malt by 0.75 to get the equivalent in extract, this came to 2.6. I rounded it down to 2.5 as I get 1 and 0.5 litre tubs. The yeast listed is suppose to be just a Muntons gold. Thanks in advance.
Here is my version of the recipe.
Northern English Brown Ale
Selected Style and BJCP Guidelines
8A-English Pale Ale-Standard/Ordinary Bitter
Minimum OG: 1.032 SG Maximum OG: 1.040 SG
Minimum FG: 1.007 SG Maximum FG: 1.011 SG
Minimum IBU: 25 IBU Maximum IBU: 35 IBU
Minimum Color: 9.4 EBC Maximum Color: 35.9 EBC
Recipe Overview
Wort Volume Before Boil: 5.00 l Wort Volume After Boil: 4.50 l
Volume Transferred: 4.50 l Water Added To Fermenter: 16.50 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.004 SG Expected OG: 1.039 SG
Expected FG: 1.009 SG Apparent Attenuation: 74.9 %
Expected ABV: 3.8 % Expected ABW: 3.0 %
Expected IBU (using Tinseth): 30.8 IBU Expected Color (using Morey): 20.8 EBC
BU:GU ratio: 0.80 Approx Color:
Mash Efficiency: 30.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC
Fermentables
Ingredient Amount % MCU When
German CaraMunich I 0.200 kg 7.3 % 2.8 In Mash/Steeped
Australian Chocolate Malt 0.040 kg 1.5 % 6.0 In Mash/Steeped
Extract - Light Liquid Malt Extract 0.500 kg 18.2 % 0.7 Start Of Boil
Extract - Light Liquid Malt Extract 2.000 kg 73.0 % 2.7 End Of Boil
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 15 g 11.3 Loose Pellet Hops All Of Boil
UK Fuggle 4.5 % 15 g 9.3 Loose Pellet Hops All Of Boil
UK Fuggle 4.5 % 15 g 4.6 Loose Pellet Hops 15 Min From End
UK Golding 5.5 % 15 g 5.6 Loose Pellet Hops 15 Min From End
UK Golding 5.5 % 15 g 0.0 Loose Pellet Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast
Muntons And Fisons-Ale Yeast
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule
Step Type Temperature Duration
I'm trying to convert AG into extract and I came across the North English Brown Ale recipe (too many APA's done). What I am wondering is the conversion of the base malt into extract correct. I only want to convert the base as I'll steep the other grains. From what I have read, I just multiply the base malt by 0.75 to get the equivalent in extract, this came to 2.6. I rounded it down to 2.5 as I get 1 and 0.5 litre tubs. The yeast listed is suppose to be just a Muntons gold. Thanks in advance.
Here is my version of the recipe.
Northern English Brown Ale
Selected Style and BJCP Guidelines
8A-English Pale Ale-Standard/Ordinary Bitter
Minimum OG: 1.032 SG Maximum OG: 1.040 SG
Minimum FG: 1.007 SG Maximum FG: 1.011 SG
Minimum IBU: 25 IBU Maximum IBU: 35 IBU
Minimum Color: 9.4 EBC Maximum Color: 35.9 EBC
Recipe Overview
Wort Volume Before Boil: 5.00 l Wort Volume After Boil: 4.50 l
Volume Transferred: 4.50 l Water Added To Fermenter: 16.50 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.004 SG Expected OG: 1.039 SG
Expected FG: 1.009 SG Apparent Attenuation: 74.9 %
Expected ABV: 3.8 % Expected ABW: 3.0 %
Expected IBU (using Tinseth): 30.8 IBU Expected Color (using Morey): 20.8 EBC
BU:GU ratio: 0.80 Approx Color:
Mash Efficiency: 30.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC
Fermentables
Ingredient Amount % MCU When
German CaraMunich I 0.200 kg 7.3 % 2.8 In Mash/Steeped
Australian Chocolate Malt 0.040 kg 1.5 % 6.0 In Mash/Steeped
Extract - Light Liquid Malt Extract 0.500 kg 18.2 % 0.7 Start Of Boil
Extract - Light Liquid Malt Extract 2.000 kg 73.0 % 2.7 End Of Boil
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 15 g 11.3 Loose Pellet Hops All Of Boil
UK Fuggle 4.5 % 15 g 9.3 Loose Pellet Hops All Of Boil
UK Fuggle 4.5 % 15 g 4.6 Loose Pellet Hops 15 Min From End
UK Golding 5.5 % 15 g 5.6 Loose Pellet Hops 15 Min From End
UK Golding 5.5 % 15 g 0.0 Loose Pellet Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast
Muntons And Fisons-Ale Yeast
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule
Step Type Temperature Duration