Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*"
Favorites infavorites:mine
Status closed:yes
Types is:question
Exclude -[tag]
For more details on advanced search visit our help page
Results tagged with Search options answers only user 244

The use of malt extract in homebrewing.

freshness to the beer. EDIT: OK, I ran it through my brewing software. That's gonna make VERY bitter're at 1.042 OG and about 80 IBU! You either need a couple more cans of extract
answered Oct 1 '17 by Denny Conn
DMe has about 45 ppg. That's points per lb. per gal. So one lb. of DME in one gal. of water yields a gravity of 1.045. Divide by 5 for 5 gal. and you get 1.009. So, in a 5 gal. batch, you get 9 gr …
answered Sep 30 '16 by Denny Conn
Keep in mind that Vienna malt needs to be mashed. Although if you steep it for 45-60 min. at about 150F, that will be pretty much the same as mashing. Also, amber extract will have crystal and … other malts already added to it. I'd recommend using the lightest extract you can find, preferably dry, then add your own specialty malts. …
answered Oct 1 '15 by Denny Conn
The only way to know is to look at the OG. LME has 36 ppg and DME has about 45. In the recipe you mention, the OG is 1.038 for 5 gal. and it calls for 6 lb. of extract. Assuming LME, 36*6=216 …
answered Mar 29 '15 by Denny Conn
Did you do a partial boil and add more water afterward? If so, the problem is likely to be inadequate mixing. The wort is heavier than water so when you take a reading you get essentially "watered d …
answered Mar 7 '15 by Denny Conn
Yes, it can be done. No, there's no point to it. Some say that invert sugars are easier for the yeast to ferment, but the yeast will invert any sugars in the wort. Inverting the sugar first really …
answered Mar 25 '14 by Denny Conn
According to figures from the American Homebrewers Assoc. and retail groups, most homewbrewers brew with extract. All grain requires more time, equipment, and effort. Obviously, a lot of people … feel it's worth it, but more people have constraints on time, money and space. For those people, extract is the only way they can brew. …
answered Oct 6 '13 by Denny Conn
Don't add anything to the boil if you want to retain the maximum amount of flavor and aroma. Add it post fermentation.
answered Nov 7 '12 by Denny Conn
The issue will be if oat malt has enough diastatic power to convert itself. If so, you can do a minimash (really just a steep with controlled water amount, temp, and time). If not, you'll need to ad …
answered Dec 4 '11 by Denny Conn
I have judged in comps where an extract beer has taken best of show. It's a challenge, but there are certain styles that can be made well with extract and if you choose one of those and exercise great technique, you can definitely make an award winning beer with extract. …
answered Apr 29 '11 by Denny Conn
If you boil the entire volume of your extract batches, go ahead and measure it. But most extract brewers do a partial boil and add top up water afterward. In that case, it's REALLY REALLY REALLY … hard to get the extract and water mixed thoroughly enough to get an accurate reading. The extract is heavier due to the sugar in it and sinks to the bottom of the fermenter. I speak from experience …
answered Feb 1 '11 by Denny Conn
1) William's Brewing carries it at the moment. It's 50% Munich and 50% pils. 2). Correct
answered Jan 10 '11 by Denny Conn
Boiling longer than 60 min. is generally not necessary for extract beers. Hot break occurred when the extract was produced, so break in the kettle will be little to none. Buit a 60 min. boil makes sure you get the maximum utilization from your bittering hops. …
answered Dec 27 '10 by Denny Conn