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PUD 11-15-2007 03:25 AM

Mixing Crystal grains and syrup to dry
i'm about to do a porter recipe that i changed up a little. the recipe called for a pound of 40L crystal. i ordered half a pound of 60L and half a pound of 40L when i meant to order just 60L. is it common to mix these grains? what kinda of outcome should i expect?

i also wanted to use dryed malt extract intead of liquid. what would be the conversion from 3.3lbs of liquid malt extract?

fretman124 11-15-2007 08:54 AM

So you meant to order a pound of 60L? and got a half pound each of 60 and 40? No sweat my friend. Your brew may be a little lighter than you thought, but I'll bet you can't tell. It may have a lighter flavor than you wanted, but you won't notice that either.

Yes, mixing grains for steeping is common. I can't speak to specialty grains in AG brewing....yet

Catfish 11-15-2007 11:02 AM

The mixture of crystals will typically give you a more complex flavor.
2.7lbs of DME.

As a side note, I hope that you're either doing a smaller than 5 gallon batch, or else including more malt extract than that. If not you will have a starting gravity of about 1.024 (and therefore an alcohol percent hovering around 2%). Also I hope there are some other steeping grains in there, a bit of chocolate and some black patent.

PUD 11-15-2007 11:46 PM

i'm doing a countertop partial mash from one of the byo articles. so i have 2lbs of two base malts. the recipe calls for both liquid and dry extract but i just wanted to use dry for the extract half. i also have different hops, i was planning on using tettang and cascade. i just have an abundance of these as well as centennial, amarilllo, magnum and simcoe.

here's the recipe i was going off of.

Colby House Porter
(5 gallon/19 L, partial mash)
OG = 1.048 FG = 1.011
IBU = 44 SRM = 58 ABV = 4.8%
This is my house ale, converted to the countertop partial mashing procedure. 48% of the extract weight — the amount of fermentable and non-fermentable sugars that contribute to the original gravity (OG) of the beer — comes from the mini-mash.

1.0 lb. (0.45 kg) 2-row pale ale malt (Maris Otter)
1.0 lb. (0.45 kg) Munich malt
1.0 lb. (0.45 kg) crystal malt (40 L)
7.0 oz. (0.20 kg) chocolate malt
6.0 oz. (0.17 kg) black patent malt
3.0 oz. (85 g) roasted barley (500 L)
6.0 oz. (0.17 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract
(late addition)
12 fl. oz. (355 mL) molasses (15 mins)
1 tsp. Irish moss (15 mins)
11 AAU Northern Brewer hops (60 mins)
(1.2 oz./35 g of 9% alpha acids)
1.25 AAU Fuggles hops (15 mins)
(0.25 oz./7.1 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002
(English Ale) yeast (1 qt./~1 L yeast starter)
7/8 cup corn sugar (for priming)

david_42 11-16-2007 02:23 PM

I wouldn't use Cascades in a porter. With what you have, I'd use Magnum for bittering and Simcoe or Tettnanger for flavor.

Since most of your color comes from the heavily roasted grains, the mix of 40L & 60L won't change much at all.

PUD 11-17-2007 01:19 AM

right on, i'll take your advice!

Catfish 11-17-2007 12:57 PM

The roasted barley might push it into the stout arena, but it sounds like a good beer. Davids right about the hops, although I do like a little C hop flavor in my porter.

PUD 12-16-2007 02:21 AM

had about three pints now, off the tap. it's definitly got a molasses smell and flavor. i'm enjoying it. i did 1 week primary 1 secondary and force carbed at 12psi for a week and a half. if i conditioned it longer would it mellow out the molasses taste?

went with magnum bittering and simcoe for the aroma. must say it's a yummie brew.

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