Suggestions For Tomorrow (sat 15th)

[mkstalen]

Still pretty new to this (only done the fresh wort kits so far) and I'm thinking about doing something a little different tomorrow

I've got sitting at home a tin of Tooheys Larger extract which I am hoping to turn into something better than ok.

So I was thinking of doing the following:
1.8kg can Tooheys larger extract
1.5kg can Morgans Caramalt extract
250g lactose
12g Hallertau tea bag 15min
12g Hallertau tea bag 5min
Safale S-04 yeast

Anyone got any idea how this might turn out? Or what would go better with the Tooheys can?

thanks.

 

[RobboMC]

What are you making?
The caramel flavours of caramalt with the Halletau would head you towards a bock style of lager,
I'd change the Safale for Saflager and brew it as cold as you can manage, like 12 deg c if you can;
good time of year to do it.

I did something simlar to this a few years back with Coopers Bavarian lager kit, Caramalt and Halletau
and it turned out pretty ordinary, the flavours seemed to clash rather than meld.

I'd keep the caramalt and safale for another brew and use plain dry malt and Saflager.

And buy your hops in 50g bags, and wrap and freeze the left -overs, much more economical that way.

 

[mkstalen]

OK. After a little more research, new plan. Hoping for something like Becks

1.8kg can Tooheys larger extract
500g light malt
250g maltodextrin
250g dextrose
12g Hallertau 15min
12g Hallertau 5min
150gms Cara Pils Malt Steep for 20min
Saflager (or Brew Cellar European Lager) Yeast

Better?

 

[boingk]

Take out the maltodextrin and you're laughing. I never use it unless I'm doing a kit-style midstrength for summer (kit + 250g LDME + 250g maltodex + hops).

Other than that, it looks great. I think I've actually done this one in the past and it worked quite well. Can only imagine that this one would be a step up. With the malt and carapils in there you definitely don't need the maltodextrin though.

CHeers - boingk

 

[mkstalen]

Ok. So here's what done.

1 can Tooheys lager extract
500g LDME
250g Dextrose
12g Hallertau 15min
12g Hallertau 5min
150gms Munich Grain steeped for 20min
Saflager S-23 dry pitched at 20deg
Ferment at 12-13deg

I'll see how I go...

 

[A3k]

Nice one. Looks alright to me.